Looking for a warm and comforting dish? This cabbage soup recipe is not only delicious but also packed with nutrients. It’s a great way to incorporate more vegetables into your diet while enjoying a flavorful meal. Whether you’re looking for a light lunch or a hearty dinner, this soup is a versatile choice that can please everyone at the table.
Ingredients
– 1 medium head of cabbage, chopped
– 2 carrots, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable or chicken broth
– 1 can diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: herbs like thyme or parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 150
– Protein: 3g
– Carbohydrates: 25g
– Dietary Fiber: 7g
– Fat: 4g
This nutritional breakdown is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add diced carrots and cook for 5 minutes.
5. Incorporate the chopped cabbage and stir well.
6. Pour in the broth and bring to a boil.
7. Add the diced tomatoes and season with salt and pepper.
8. Reduce heat and let the soup simmer for 20 minutes.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with herbs if desired.
Alternative Ingredients
Feel free to substitute vegetable broth with chicken broth for a non-vegetarian version. You can also add other veggies like bell peppers or zucchini for more flavor and nutrients.
Serving and Pairings
Serve this soup with crusty bread or a fresh salad for a complete meal. It pairs well with grilled cheese sandwiches or a side of quinoa for added protein.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Don’t skip the sautéing step; it enhances the flavor.
– Avoid overcooking the cabbage; it should remain slightly crunchy.
– Use fresh ingredients for the best taste.
– Be cautious with salt; you can always add more later.
– Don’t forget to taste as you go to adjust flavors.
Helpful Tips
– For a creamier texture, blend a portion of the soup.
– Add a splash of vinegar for extra tang.
– Experiment with spices like cumin or paprika for a unique flavor.
– Always chop vegetables uniformly for even cooking.
FAQs
Can I make cabbage soup in advance?
Yes, cabbage soup can be made in advance and stored in the fridge. The flavors actually improve after a day or two, making it a great make-ahead dish.
Is cabbage soup healthy?
Absolutely! Cabbage soup is low in calories and high in fiber, making it a healthy choice for weight management and overall wellness.
Can I add meat to cabbage soup?
Yes, you can add shredded chicken, beef, or sausage for added protein and flavor. Just adjust the cooking time accordingly.
How long does cabbage soup last in the fridge?
Cabbage soup can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container.
Can I freeze cabbage soup?
Yes, cabbage soup freezes well! Store it in a freezer-safe container for up to 3 months. Thaw it in the fridge before reheating.
Conclusion
This cabbage soup recipe is a delightful and nourishing dish that is easy to prepare and perfect for any occasion. With its hearty ingredients and comforting flavors, it’s sure to become a favorite in your kitchen. Enjoy every warm spoonful!
Cabbage Soup Recipe
Ingredients
- 1 medium head of cabbage chopped
- 2 carrots diced
- 1 onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable or chicken broth
- 1 can diced tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: herbs like thyme or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add diced carrots and cook for 5 minutes.
- Incorporate the chopped cabbage and stir well.
- Pour in the broth and bring to a boil.
- Add the diced tomatoes and season with salt and pepper.
- Reduce heat and let the soup simmer for 20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with herbs if desired.