With the chillier weather settling in, this Healthy Cabbage and Vegetable Soup is a bowl of comfort you can feel good about. 🥕🥬 Perfect for a light lunch or dinner, it’s a nutritious and flavorful way to stay cozy all year round. 🍲✨
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
4 celery stalks, sliced
3 medium carrots, peeled and sliced
3 cups cabbage, chopped
1 cup broccoli, chopped
1 cup califlower, chopped
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes (with liquid)
4 cups vegetable broth (or chicken broth)
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon paprika
Salt and pepper to taste
Optional: 1 cup green beans or zucchini, chopped
Instructions:
Prep the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the Cabbage and Garlic: Stir in the chopped cabbage, broccoli, califlower and minced garlic. Cook for another 3-4 minutes until the vegetables starts to wilt.
Incorporate the Tomatoes and Broth: Add the canned diced tomatoes (with their liquid) and the vegetable broth. Stir to combine.
Season the Soup: Add thyme, basil, paprika, and season with salt and pepper to taste. If using additional vegetables like green beans or zucchini, add them at this stage.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until all the vegetables are tender.
Adjust and Serve: Taste and adjust the seasoning if needed. Serve hot with crusty bread or crackers.
Notes:
For extra flavor, add a splash of lemon juice or a sprinkle of fresh parsley before serving.
This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
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