CABBAGE SOUP
This hearty cabbage soup is packed with tender vegetables in a flavorful broth. It’s healthy, comforting, and perfect for a light lunch or dinner. Quick to make, it’s also ideal for meal prep and detox meals.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks sliced
- ½ head green cabbage chopped
- 1 zucchini chopped
- 1 can 14.5 oz diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: red pepper flakes or lemon juice for extra flavour
Instructions
Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until slightly softened.
Add Remaining Ingredients:
- Stir in cabbage, zucchini, tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil.
Simmer:
- Reduce heat and simmer uncovered for 25–30 minutes until vegetables are tender.
Taste & Adjust:
- Add more salt, pepper, or red pepper flakes to taste. A squeeze of lemon juice brightens the flavor.
Serve:
- Ladle hot soup into bowls and serve with crusty bread if desired.
Notes
Make Ahead: Soup stores well in the fridge for up to 4 days. Flavors deepen over time.
Variations: Add beans or lentils for extra protein. Use chicken broth if not vegan.
Serving Suggestions: Great with whole-grain toast or as a starter.
Allergy-Friendly Tips: Naturally gluten-free and vegan.
Storage Tips: Store in an airtight container in the fridge or freeze for up to 2 months.
Variations: Add beans or lentils for extra protein. Use chicken broth if not vegan.
Serving Suggestions: Great with whole-grain toast or as a starter.
Allergy-Friendly Tips: Naturally gluten-free and vegan.
Storage Tips: Store in an airtight container in the fridge or freeze for up to 2 months.