Here’s a comforting and creamy Cabbage Soup recipe that’s packed with flavor, yet light enough to be a healthy meal. It’s perfect for cozy nights or when you’re craving something warm and filling!
Ingredients:
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tbsp olive oil (or butter)
- 1 tsp dried thyme
- 1/2 tsp ground cumin (optional, for extra flavor)
- Salt and pepper, to taste
- 1 bay leaf
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley or dill (optional, for garnish)
Instructions:
1. Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat.
- Add the diced onion and cook for 4-5 minutes, until softened and translucent.
- Add the minced garlic and sliced carrots, cooking for an additional 2 minutes, stirring frequently.
2. Add the Cabbage:
- Stir in the chopped cabbage and cook for 5-7 minutes until the cabbage begins to soften.
3. Add the Broth and Seasonings:
- Pour in the vegetable broth and stir to combine. Add the dried thyme, cumin (if using), salt, pepper, and the bay leaf.
- Bring the soup to a simmer and cook for 25-30 minutes, or until the cabbage and carrots are tender.
4. Make It Creamy:
- Once the vegetables are tender, remove the bay leaf and stir in the heavy cream (or half-and-half). Let the soup simmer for another 5 minutes to heat through and thicken slightly.
5. Adjust the Seasonings:
- Taste the soup and adjust the seasonings, adding more salt, pepper, or a splash of lemon juice to brighten it up if needed.
6. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or dill if desired.
Enjoy!
This Creamy Cabbage Soup is rich and flavorful, with a velvety texture that makes it incredibly satisfying. It’s perfect for a light lunch or dinner, and you can enjoy it as a standalone dish or pair it with some crusty bread.