Cabbage and Mushroom Soup

Nutriscore Rating: 80/100

Warm and nourishing, this Cabbage and Mushroom Soup is a wholesome bowl of comfort perfect for any season. Packed with nutrient-rich ingredients like tender green cabbage, earthy mushrooms, and aromatic vegetables, this vegetarian soup comes together in just 50 minutes, making it both hearty and quick to prepare. The deep flavors of dried thyme and paprika, combined with a splash of optional lemon juice for brightness, elevate this humble dish into a satisfying and flavorful meal. Ideal for lunch, dinner, or as a light starter, this gluten-free and dairy-free soup is a fantastic way to enjoy simple, healthy ingredients. Garnished with fresh parsley for a vibrant finish, every spoonful is bursting with cozy goodness!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 stalks celery stalks, diced
• 2 cups white button or cremini mushrooms, sliced
• 4 cups green cabbage, shredded
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice (optional)

📝 Instructions

9 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and cook for 3-4 minutes until softened and translucent.

3. Stir in the minced garlic, diced carrot, and diced celery, cooking for another 3-4 minutes until the vegetables start to soften.

4. Add the sliced mushrooms to the pot and sauté for 5-6 minutes until the mushrooms release their moisture and begin to brown.

5. Stir in the shredded cabbage and cook for an additional 2-3 minutes until it starts to soften.

6. Pour in the vegetable broth and stir to combine. Add the bay leaf, dried thyme, paprika, salt, and black pepper.

7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20 minutes, stirring occasionally, until all the vegetables are tender.

8. Remove the bay leaf and taste the soup, adjusting the seasoning as needed with additional salt, pepper, or a squeeze of lemon juice for brightness.

9. Ladle the soup into bowls, garnish with chopped parsley, and serve hot. Enjoy!

Nutrition Facts

1 serving (641.0g)

Calories		279
% Daily Value*
Total Fat		10.3 g	13%
	Saturated Fat	1.9 g	10%
	Polyunsaturated Fat	1.3 g
Cholesterol		0 mg	0%
Sodium		1390 mg	60%
Total Carbohydrate		40.4 g	15%
	Dietary Fiber	10.3 g	37%
	Total Sugars	14.1 g
Protein		10.9 g	22%
Vitamin D		0.1 mcg	1%
Calcium		141 mg	11%
Iron		3.2 mg	18%
Potassium		1327 mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 376 cal (31.4%%)

Protein: 176 cal (14.7%%)

Carbs: 644 cal (53.8%%)