Cabbage and Potato Soup
This Cabbage and Potato Soup is a hearty, comforting dish packed with simple ingredients and rich flavors. It’s a budget-friendly, nutritious meal that’s perfect for cold days. The combination of tender potatoes, sweet cabbage, and aromatic seasonings makes this soup satisfying and flavorful while remaining light. Serve it with crusty bread for a complete meal.
Ingredients
(Serves 4-6)
Vegetables:
3 cups shredded green cabbage
2 medium potatoes, peeled and diced
1 medium onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
Broth & Seasonings:
6 cups vegetable or chicken broth
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika (optional, for depth)
½ teaspoon dried thyme or oregano
1 bay leaf
Optional Additions:
1 can (14.5 oz) diced tomatoes, drained (for a tangy twist)
½ teaspoon red pepper flakes (for spice)
1 cup cooked beans or shredded chicken (for extra protein)
For Serving:
Fresh parsley or dill, chopped
Lemon wedges (optional, for brightness)
Crusty bread or croutons
Instructions
1. Saute the Vegetables:
Heat 1 tablespoon olive oil or butter in a large pot over medium heat.
Add onions, carrots, and celery. Saute for about 5 minutes until softened.
Stir in garlic and cook for another 30 seconds.
2. Add Potatoes & Cabbage:
Add diced potatoes, shredded cabbage, salt, pepper, smoked paprika, thyme, and bay leaf.
Stir well to coat the vegetables with the seasonings.
3. Simmer the Soup:
Pour in the broth and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, until potatoes are tender.
If using diced tomatoes or beans, add them in the last 10 minutes of cooking.
4. Adjust Seasonings & Serve:
Taste the soup and adjust salt and spices as needed.
Remove the bay leaf before serving.Garnish with fresh parsley or dill and a squeeze of lemon if desired.
Nutritional Information
Calories: 180-220 kcal
Protein: 5-7g
Carbohydrates: 35-40g
Fat: 3-5g
Fiber: 6-8g
Vitamin C: 50% DV (from cabbage and potatoes)
Cooking Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Notes & Variations
Creamier Soup: Blend half the soup for a thicker consistency.
Spicier Version: Add a pinch of cayenne pepper or top with chili flakes.
Protein Boost: Stir in shredded chicken, cooked sausage, or beans.
Low-Carb Option: Replace potatoes with cauliflower.
Storage: Keeps well in the fridge for 3-4 days and freezes for up to 3 months.
This Cabbage and Potato Soup is a simple, wholesome meal that’s both nutritious and satisfying. Enjoy it warm with fresh bread for a comforting experience!