This healing cabbage soup is perfect to make during Fall and Winter. It’s warm and nourishing, and easy and quick to make. It’s also a good one to make when you or a family member feel under the weather. It’s delicious on its own or serve with a piece of avocado toast.
Want extra proteins in the soup? Feel free to add quinoa, beans or lentils to it, or even cooked chicken. Quinoa can be raw or cooked, if raw, add at the beginning, if cooked, throw in at the end of cooking. Beans? Best to use canned for this recipe unless you have already cooked beans on hands (that would be even better!). And for your chicken, I would use chicken breast, sliced and cooked in the skillet (easy!) or rotisserie chicken.
The soup is made with chicken broth but feel free to use vegetable broth if you prefer.
Cabbage is packed with antioxidants and fibre. It’s a delicious way to add it in the diet. I used nappa cabbage but a green cabbage would work too.
I used San Marzano canned tomatoes for taste but use what you have. Tomato paste add a little thickness to the soup and improve the depth in flavours.
This cabbage soup is excellent as leftovers and freezes really well.
Healing Cabbage Soup
- 3 tbsp olive oil
- 1 large onion diced
- 2 stalks celery sliced
- 4 carrots peeled and sliced
- 4 cloves garlic minced
- 2 tsp unrefined salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 1 tsp fennel seeds optional
- 1 medium head nappa cabbage outer leaves removed, cored and sliced
- 2 tbsp tomato paste 1
- 1 14.5oz canned crushed or whole tomatoes
- 8 cups chicken or vegetable broth
- minced parsley to serve, optional
- Heat olive oil in a large pot over medium heat.
- Add onions and cook until softened, about 3 minutes.
- Add carrots and celery, cook for another 2-3 minutes.
- Add garlic, salt, pepper, fennel, oregano, thyme, red pepper flakes and bay leaf, stir and cook for another 2-3 minutes.
- Add cabbage, stir well and cook until softened, about 5 minutes.
- Add tomato paste, stir well, and add in crushed tomatoes.
- Cover with broth. Bring to a boil, reduce heat to a simmer, cover and cook for 15-20 minutes.
- Turn off heat and serve with minced parsley if desired.