Cabbage Potato Soup
Comforting, hearty, and irresistibly wholesome, this Cabbage Potato Soup is the perfect recipe for cozy evenings or a healthy, satisfying lunch. Brimming with earthy potatoes, tender shredded cabbage, and a medley of aromatic vegetables like carrots, celery, and onions, this soup is simmered to perfection in a fragrant vegetable broth infused with thyme and a hint of garlic. Naturally vegan and gluten-free, it’s a warming dish packed with nutrients and flavor. Finished with a squeeze of fresh lemon for a burst of brightness and a sprinkle of parsley for a pop of color, this one-pot wonder is as nourishing as it is easy to prepare. Ready in just about an hour, this soup makes six generous servings, so it’s perfect for meal prepping or feeding a crowd. Whether you’re looking for a light dinner idea, a comforting cold-weather staple, or a budget-friendly meal, this cabbage potato soup has you covered.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 medium, peeled and diced carrot
- 2 diced celery stalk
- 1 small, shredded green cabbage
- 3 medium, peeled and diced potatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 3 tablespoons, chopped (optional, for garnish) fresh parsley
- 1 tablespoon (optional, for added brightness) lemon juice
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3–4 minutes until the vegetables start to soften.
Add the shredded cabbage and diced potatoes to the pot. Stir well to combine.
Pour in the vegetable broth, ensuring all the ingredients are submerged. Add the dried thyme, bay leaf, salt, and black pepper.
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, or until the potatoes and cabbage are tender.
Taste the soup and adjust the seasoning with more salt or pepper, if needed.
For added brightness, stir in the optional lemon juice before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5952 mg | 259% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 49.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7065 mg | 150% | |
*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.
