Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can of diced tomatoes (14.5 oz)
- 6 cups of vegetable broth
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- 1 tsp of paprika
- Salt and pepper to taste
- 2 tbsp of olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant.
3. Add the chopped carrots and celery to the pot and sauté for another 5 minutes until they start to soften.
4. Add the chopped cabbage to the pot and stir to combine with the other vegetables.
5. Add the can of diced tomatoes, vegetable broth, dried thyme, dried oregano, paprika, salt, and pepper to the pot.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are tender.
7. Use an immersion blender to blend the soup until it reaches your desired consistency (optional).
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 4g
Fiber: 7g
Substitutions for ingredients:
- You can use any type of onion in place of the chopped onion.
- You can use any type of oil in place of the olive oil.
- You can use any type of broth in place of the vegetable broth.
Variations:
- Add some cooked lentils or beans to the soup for extra protein.
- Add some chopped potatoes to the soup for a heartier meal.
- Add some chopped kale or spinach to the soup for extra nutrients.
Tips and tricks:
- If you don't have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
- This soup can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Storage instructions:
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a slice of crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth 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 wash all vegetables before using them in the recipe.
- Store leftovers in the fridge or freezer promptly to avoid bacteria growth.
Food history:
Cabbage soup has been a popular dish in many cultures for centuries. It was often used as a way to use up leftover vegetables and create a hearty and filling meal.
Flavor profiles:
This soup is savory and slightly sweet with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with a slice of crusty bread or a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A