CABBAGE SOUP | super easy, vegetarian soup for a healthy diet

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is more nutrient-dense, while green cabbage is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be healthier and cheaper than store-bought.

Slice and dice 2 celery stalks into bite-sized pieces and set aside.

Slice and dice 1 large carrot into small pieces, peeling it if desired, and set aside.

Slice and dice 1 onion and set aside.

Chop half of a small to medium-sized cabbage into about 6-8 cups of chopped cabbage, removing the core.

Chop about 1/4 cup of fresh parsley and place it in a small bowl.

Add 2 tablespoons of olive oil to a large pot on medium-high heat.

Add the chopped onions, carrot, and celery to the pot and cook for about 4-5 minutes until softened.

Add 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/2 teaspoon salt to the pot and stir for another minute.

Add the chopped cabbage to the pot and let it sweat for 5 minutes, stirring frequently.

Pour in 4 cups of vegetable broth and 1 14-ounce can of diced tomatoes, then stir.

If there is excess cabbage, add more vegetable broth or water for a brothy soup.

Let the mixture simmer uncovered for 10 minutes or until the vegetables are softened to your liking.

Remove the soup from heat and add 1/4 cup of chopped parsley, 1-2 tablespoons of lemon juice (to taste), and cracked black pepper.

Give the soup a final stir and serve hot, garnished with fresh parsley and extra cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary