Cabbage Soup
User Reviews
5
Cabbage Soup
Description
The Cabbage Soup recipe brings together easy-to-find ingredients including onion, potatoes, and cabbage cooked in a broth flavored with smoked paprika and canned tomatoes. Onions and potatoes are gently sautéed before broth and tomatoes are added and simmered, with cabbage incorporated last to keep its texture from becoming mushy. The result is a comforting soup with tender potatoes and softly cooked cabbage enhanced by the warm, smoky notes of paprika.
The soup offers a balance of mild sweetness from the onion and potatoes along with the earthiness of cabbage and the subtle heat of black pepper. Its simple preparation involves simmering in a single pot, making cleanup easy.
This cabbage soup can be served as a light meal or starter and is suitable for storing in the refrigerator up to five days, which makes it convenient for batch cooking or leftovers.
Ingredients
- 1 teaspoon neutral cooking oil omit if using a non-stick pot, generic cooking oil
- 1 onion chopped
- 1 ½ cups potato 2 small potatoes, 250g, peeled, chopped
- 2 teaspoons smoked paprika
- 4 cups vegetable stock 1 litre
- 2 cups water
- 1 tomato canned, chopped
- 2 cups cabbage chopped
- black pepper large pinch, freshly ground
Instructions
- Heat the oil (if using) in a large soup pot, then add the onion and cook for about 5 minutes until soft but not browned.Note: If using a non-stick pot omit the oil and add a splash of water if the onions start to stick.
- Add the potatoes and cook for a further 2 minutes, stirring often.
- Stir in the paprika and cook for 1 more minute, then add the stock, water and tomatoes. Bring to the boil, then reduce the heat and simmer for 10 minutes.
- Add the chopped cabbage and pepper and simmer for a further 5 minutes. Taste and season further if desired.
- Divide into bowls and serve. Will keep in the fridge for up to 5 days.
Notes
- Use a non-stick pot and skip oil by adding water when sautéing onions and potatoes to keep the recipe oil-free.
- Add cabbage last and let it wilt naturally in the hot broth to maintain a better texture and avoid mushiness.
- For a low-carb option, omit potatoes and reduce the liquid as potatoes help naturally thicken the soup.
- Add heat with cayenne pepper, jalapeno, or chili flakes to taste.
- Mix in fresh herbs like rosemary, thyme, or basil for added flavor complexity.
- Try using a blend of napa and white cabbage to vary texture and taste.
- Incorporate more non-starchy vegetables such as broccoli, asparagus, mushrooms, or bell peppers for variety.
- Explore seasoning variations such as Old Bay Seasoning, curry powder, or Baharat for a different flavor profile.
- Boost protein content by adding canned chickpeas, shredded chicken, or tofu cubes (tossed in cornstarch and lightly pan-fried).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Potassium | 455mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 30mg | 33% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
