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Cabbage Soup
5 from 30 votes

Cabbage Soup

Cabbage Soup combines chopped cabbage, potatoes, smoked paprika, and tomatoes simmered in vegetable stock to create a light yet flavorful soup. The cooking method gradually softens the vegetables while preserving the cabbage's texture by adding it near the end. This soup offers a subtly smoky flavor from the paprika and can be seasoned with black pepper to taste. It’s practical for meal prep, staying good in the fridge for several days, and can be varied with additional vegetables or spices based on preference.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 98 kcal
Course: Soup
Cuisine: American, Vegan

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

    Cup of Yum
  1. 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.
  2. Add the potatoes and cook for a further 2 minutes, stirring often.
  3. 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.
  4. Add the chopped cabbage and pepper and simmer for a further 5 minutes. Taste and season further if desired.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 98

% 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.