Ingredients with Measurements:
- 1 head of cabbage, chopped
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the chopped cabbage and diced potatoes to the pot and stir to combine.
4. Pour in the vegetable broth and add the dried thyme, dried oregano, salt, and black pepper.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the potatoes are tender.
6. Use an immersion blender to blend the soup until it is smooth and creamy. (Alternatively, you can transfer the soup to a blender in batches and blend until smooth.)
7. Taste the soup and adjust the seasoning as needed.
8. Serve hot, garnished with fresh herbs or croutons if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 32g
Protein: 5g
Fiber: 7g
Sodium: 1200mg
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- Fresh thyme and oregano can be used instead of dried.
Variations:
- Add cooked bacon or sausage for extra flavor.
- Use sweet potatoes instead of regular potatoes.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- To make the soup even creamier, add a splash of heavy cream or coconut milk.
- If you don't have an immersion blender, you can use a potato masher to mash the soup until it is smooth.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
- Make sure to cook the soup until the potatoes are tender to ensure that it is fully cooked.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Cabbage soup has been a popular dish in many cultures for centuries. It is often associated with Eastern European cuisine, where it is commonly made with sauerkraut.
Flavor profiles:
This soup is savory and slightly sweet, with a creamy texture and a hint of herbiness from the thyme and oregano.
Serving suggestions:
Serve this soup as a comforting and filling meal on a chilly day.
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Taste: Savory, Comforting, Hearty, Earthy, Mild