Cabbage Soup
A warm, comforting bowl of tender cabbage simmered with carrots, celery, and tomatoes in a light, savory broth. This humble soup comes together in one pot and tastes even better the next day. Perfect with crusty bread for a cozy weeknight meal.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Chop the cabbage into rough 1-inch pieces.2.Dice the carrots, celery, and onion into small, even cubes.3.Mince the garlic cloves and dice the tomatoes.TIPKeep the cabbage pieces fairly uniform so they cook evenly. - saute · ~5 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add the chopped onion and cook until translucent (3-4 min).3.Stir in the minced garlic and cook until fragrant (30 sec).TIPDon't rush the onions — letting them soften fully builds the soup's flavor base. - simmer · ~20 min
Simmer the soup base.
1.Add the diced carrots, celery, and tomatoes to the pot.2.Pour in the water, then add salt, black pepper, dried thyme, and the bay leaf.3.Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.TIPKeep the lid slightly ajar if the soup bubbles too vigorously. - simmer · ~20 min
Add the cabbage and finish cooking.
1.Stir the chopped cabbage into the pot.2.Return to a gentle simmer, cover, and cook until the cabbage is tender (15-20 min).3.Remove the bay leaf and discard.TIPTaste the broth and adjust salt and pepper before serving. - mix · ~1 min
Finish with lemon juice.
Turn off the heat. Stir in the fresh lemon juice for brightness.
- serve
Ladle into bowls and garnish with parsley.
Serve hot in deep bowls with a sprinkle of chopped parsley on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut cabbage into uniform 1-inch pieces for even cooking.
- 2Sweat the onions until fully translucent to build a savory base.
- 3Simmer the soup with the lid slightly ajar if it bubbles too vigorously.
- 4Add lemon juice off the heat to preserve its bright, fresh flavor.
- 5Taste and adjust salt and pepper just before serving for balanced seasoning.
- 6This soup tastes even better after a day in the fridge as flavors meld.
- 7Store leftovers in an airtight container for up to 5 days.
Adapt it for your goals.
High-protein
Add 1 can of drained cannellini beans or 200g of cooked shredded chicken during the last 10 minutes of simmering for extra protein and heartiness.
veganVegan
This recipe is already vegan as written—just ensure the bread served alongside is also vegan.
spicySpicy
Stir in 1/2 teaspoon of red pepper flakes or a chopped fresh chili along with the garlic for a warming kick.
herb swapHerb swap
Substitute dried thyme with 1 teaspoon of dried oregano or Italian seasoning for a slightly different herbal profile.
low oilLow-oil
Sauté the onions and garlic in 3 tablespoons of water or vegetable broth instead of olive oil to reduce fat content.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage and fresh lemon juice provide a good amount of vitamin C to support the immune system.
High in Fiber
Cabbage, carrots, and celery supply dietary fiber that aids digestion and promotes fullness.
Low in Calories
This broth-based soup is naturally low in calories, making it a satisfying choice for weight management.
Good Source of Antioxidants
Tomatoes, carrots, and parsley contain antioxidants like lycopene and beta-carotene that help combat oxidative stress.
Frequently asked questions
Yes, green cabbage works perfectly—use the same amount. Savoy or napa cabbage will cook faster and have a milder flavor.
