Name: Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 3 carrots, sliced into rounds; 3 celery stalks, chopped; 1/2 head of green cabbage, chopped (about 4 cups); 1 zucchini, diced (optional for variety); 1 can (14.5 oz) diced tomatoes, with juice; 6 cups vegetable broth (or chicken broth if preferred); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 1/2 teaspoon paprika; Salt to taste (about 1 to 1.5 teaspoons); Juice of 1 lemon (for brightness); Fresh parsley, chopped (for garnish)

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, sliced into rounds
3 celery stalks, chopped
1/2 head of green cabbage, chopped (about 4 cups)
1 zucchini, diced (optional for variety)
1 can (14.5 oz) diced tomatoes, with juice
6 cups vegetable broth (or chicken broth if preferred)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Salt to taste (about 1 to 1.5 teaspoons)
Juice of 1 lemon (for brightness)
Fresh parsley, chopped (for garnish)

Instructions

1. Heat the oil and sauté your base veggies

Place a large soup pot over medium heat. Add the olive oil, then toss in the diced onion, carrots, and celery. Cook for about 5–6 minutes, stirring occasionally, until the onions are soft and translucent.

2. Add the garlic and spices

Once your base vegetables have softened, stir in the minced garlic, thyme, oregano, paprika, and black pepper. Let it cook for 1–2 minutes to release the aromas and toast the spices slightly. Your kitchen will smell amazing at this point.

3. Add the cabbage and zucchini

Dump in the chopped cabbage and diced zucchini. Stir to coat everything with the oil and spices. The cabbage will shrink down a bit as it cooks, so don’t worry if it feels like a lot.

4. Pour in the broth and tomatoes

Add the diced tomatoes with their juices and pour in the broth. Give everything a good stir, making sure no bits are sticking to the bottom of the pot.

5. Bring to a boil, then simmer

Turn the heat up to bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25–30 minutes. You’ll know it’s done when the cabbage is tender and the flavors have melded beautifully.

6. Add lemon juice and adjust seasoning

Squeeze in the fresh lemon juice and stir. Taste the soup and adjust salt or other spices as needed. You can add more pepper for kick or an extra squeeze of lemon if you like things bright and zesty.

7. Serve and garnish

Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with a slice of crusty bread if desired, or enjoy as is for a clean, nourishing meal.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 110
Sugar: 7g
Fat: 4g
Carbohydrates: 16g
Fiber: 5g
Protein: 3g