Comforting Light Cabbage Soup (Print Version)

Hearty vegetable soup with tender cabbage, carrots, and celery in savory broth.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes
08 - 1 small zucchini, diced (optional)

→ Broth & Seasonings

09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - Juice of 1/2 lemon (optional)
17 - Fresh parsley, chopped, for garnish

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add bell pepper, zucchini if using, and chopped cabbage. Sauté for 3 to 4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until all vegetables are tender.
06 - Adjust seasoning to taste. Stir in lemon juice if desired for brightness.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Tips:

01 -
  • The vegetables meld together in a way that transforms basic ingredients into something that tastes like youve been cooking all day, but it only takes 50 minutes from start to finish.
  • Its incredibly versatile and forgiving – Ive made this with whatever vegetables needed using up and its never disappointed me yet.
02 -
  • Dont rush the initial vegetable sautéing – those few minutes of cooking the onions, carrots and celery create a flavor foundation that carries through the whole pot.
  • The soup actually tastes better the next day after the flavors have had time to meld together overnight in the refrigerator.
03 -
  • Cut your cabbage into pieces no larger than bite-sized – too big and theyll be awkward to eat, too small and theyll disappear into the soup.
  • If you have a parmesan rind in your refrigerator, toss it into the soup while it simmers and remove before serving for an incredible flavor boost (though this makes it non-vegan).
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