Cabbage Potato Soup Recipe
Cabbage Potato Soup Recipe
Table of Contents
Cabbage Potato Soup Recipe
Discover how to make a delicious and easy cabbage potato soup recipe. This wholesome dish is perfect for a cozy meal, packed with nutrients, and incredibly satisfying. Ideal for a quick family dinner or meal prepping for the week.
Description
Cabbage potato soup recipe is a timeless classic loved for its hearty texture, comforting flavor, and incredible versatility. With simple ingredients like fresh cabbage, tender potatoes, and aromatic spices, this dish is as nutritious as it is delicious. Whether you’re looking for a warm bowl of soup on a chilly day or a light yet filling meal, this cabbage potato soup recipe is your go to.
In this recipe, we’ll walk you through every step to create this savory delight, from preparing the ingredients to achieving the perfect consistency. Not only is this soup affordable and easy to make, but it’s also vegan friendly and can be adapted to suit various dietary preferences. Rich in vitamins and low in calories, it’s a guilt free indulgence that your whole family will love. Let’s dive into the details and get cooking.
Discover the ultimate cabbage potato soup recipe that’s hearty, healthy, and easy to make. Perfect for a comforting meal, this recipe combines tender cabbage, creamy potatoes, and flavorful herbs. Packed with nutrients, it’s an ideal choice for a wholesome lunch or dinner. Follow our step by step guide to create this delicious soup today.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium head of cabbage, chopped (about 6 cups)
- 3 medium potatoes, peeled and diced
- 2 medium carrots, sliced
- 4 cups vegetable broth (or chicken broth for non vegan version)
- 1 cup water
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- Optional garnish: fresh parsley or dill, chopped
Instructions
1.Prepare the Vegetables: Start by washing and chopping the vegetables. Dice the potatoes, slice the carrots, and chop the cabbage into bite sized pieces. Set aside. Mince the garlic and finely chop the onion.
2.Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3.Cook the Soup Base: Add the chopped cabbage, diced potatoes, and sliced carrots to the pot. Stir to combine. Sprinkle paprika, dried thyme, salt, and black pepper over the vegetables. Mix well. Pour in the vegetable broth and water. Add the bay leaf.
4.Simmer: Increase the heat to high and bring the soup to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes or until the potatoes and cabbage are tender.
5.Adjust and Serve: Taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley or dill for an extra burst of flavor.
Notes
- Make it Creamy: For a creamy version, blend a portion of the soup with an immersion blender or regular blender, then mix it back into the pot.
- Add Protein: Enhance the soup with protein options like white beans, lentils, or diced chicken.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
- Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Dietary Options: Use low sodium broth to reduce salt content or substitute sweet potatoes for regular potatoes for a twist.
Cabbage Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 medium head of cabbage chopped (about 6 cups)
- 3 medium potatoes peeled and diced
- 2 medium carrots sliced
- 4 cups vegetable broth or chicken broth for non vegan version
- 1 cup water
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 bay leaf
- Optional garnish: fresh parsley or dill chopped
Instructions
- 1.Prepare the Vegetables: Start by washing and chopping the vegetables. Dice the potatoes, slice the carrots, and chop the cabbage into bite sized pieces. Set aside. Mince the garlic and finely chop the onion.
- 2.Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- 3.Cook the Soup Base: Add the chopped cabbage, diced potatoes, and sliced carrots to the pot. Stir to combine. Sprinkle paprika, dried thyme, salt, and black pepper over the vegetables. Mix well. Pour in the vegetable broth and water. Add the bay leaf.
- 4.Simmer: Increase the heat to high and bring the soup to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes or until the potatoes and cabbage are tender.
- 5.Adjust and Serve: Taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley or dill for an extra burst of flavor.
Notes
- Make it Creamy: For a creamy version, blend a portion of the soup with an immersion blender or regular blender, then mix it back into the pot.
- Add Protein: Enhance the soup with protein options like white beans, lentils, or diced chicken.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
- Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Dietary Options: Use low sodium broth to reduce salt content or substitute sweet potatoes for regular potatoes for a twist.
