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Cabbage Soup

A nourishing and low-calorie soup bursting with vibrant flavors from fresh vegetables and spices, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons olive oil Plus more for serving.
  • 6 cloves garlic, finely chopped Adds depth to the broth.
  • 1 large sweet onion, diced Provides a base and sweetness.
  • 1 large leek, chopped, washed and drained Use white and light green parts only.
  • 1 large carrot, finely chopped Adds sweetness and color.
  • 1 teaspoon salt Enhances flavors.
  • 1 tablespoon paprika, smoked if desired Contributes earthy warmth.
  • 1 teaspoon dry thyme Adds aromatic essence.
  • 1 pinch caraway seeds, optional For a slight anise flavor.
  • freshly ground pepper, to taste Adjust according to preference.
  • 1 tablespoon lemon juice For balancing the richness.
  • 1 teaspoon lemon zest, for serving Adds bright acidity.
  • 1 15-ounce can diced tomatoes, preferably fire-roasted Enhances the flavor profile.
  • 8 cups vegetable broth Robust and flavorful base.
  • 6 cups chopped cabbage The star of the soup.
  • 2 stalks celery, diced Introduces crispness.
  • 2 tablespoons chopped fresh dill Adds a burst of herbal notes.

Method
 

Preparation
  1. Begin by heating the olive oil in a large, heavy-bottomed Dutch Oven over medium-high heat.
  2. Add the finely chopped garlic, diced onion, chopped leek, and carrot into the pot, along with the salt. Cook while stirring often until the vegetables start to brown, about 5 minutes.
  3. Reduce heat to medium-low and continue cooking, stirring occasionally, until the vegetables are very soft and caramelized, approximately 13 to 15 minutes.
  4. Mix in the paprika, thyme, caraway seeds (if using), and freshly ground pepper, stirring until fragrant, about 10 to 45 seconds.
  5. Pour in the lemon juice to deglaze the pot and stir until the liquid has evaporated, around 10 to 30 seconds.
  6. Add the canned diced tomatoes, vegetable broth, cabbage, and diced celery into the pot. Increase the heat to high, cover, and bring to a simmer.
  7. Once boiling, tilt the lid slightly ajar, reduce heat to medium-low, and let it simmer gently, stirring occasionally, until the cabbage is tender, approximately 30 to 40 minutes.
  8. After removing from heat, stir in the lemon zest and chopped dill. Serve drizzled with a little olive oil.

Notes

For a deeper flavor, consider adding balsamic vinegar or sugar to balance acidity. Feel free to adjust the spice level with red pepper flakes. For a heartier soup, mix in beans such as cannellini or chickpeas. This soup stores well and is perfect for meal prep.