Description
A hearty and healthy cabbage soup featuring a medley of fresh vegetables simmered in a flavorful broth, perfect for a comforting vegan and gluten-free meal.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1/2 head green cabbage, chopped
- 1 zucchini, chopped
Liquids & Seasonings
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups low-sodium vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until they become soft and fragrant.
- Cook Carrots and Celery: Add the sliced carrots and celery to the pot, cooking for another 5 minutes to slightly soften these vegetables while building flavor.
- Add Cabbage and Zucchini: Stir in the chopped cabbage and zucchini, cooking for an additional 2 minutes to start softening the greens.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juice along with the low-sodium broth. Stir to combine all ingredients evenly.
- Season and Simmer: Season the soup with salt, black pepper, dried thyme, paprika, and crushed red pepper flakes if using. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes until all the vegetables are tender.
- Adjust and Finish: Taste the soup and adjust seasonings as needed. Just before serving, stir in the freshly chopped parsley to add brightness and freshness to the dish.
Notes
- This soup stores well and tastes even better the next day as the flavors meld.
- For additional protein, consider adding cooked beans or shredded chicken.
