Description
A light yet comforting cabbage and carrot soup made with simple pantry ingredients. This wholesome soup is easy to prepare, naturally low-calorie, and perfect for a nourishing lunch or light dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 cups green cabbage, shredded
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Optional Garnish
- Fresh parsley or dill, for garnish
Instructions
- Heat Oil: Heat olive oil in a large pot over medium heat.
- Sauté Vegetables: Add chopped onion and sliced carrots; sauté for 5–6 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Remaining Ingredients: Add shredded cabbage, diced tomatoes, vegetable broth, and dried thyme to the pot.
- Simmer Soup: Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, until all vegetables are tender.
- Season: Season the soup with salt and black pepper to taste.
- Serve: Serve hot, garnished with fresh parsley or dill if desired.
Notes
- Add potatoes or beans to make the soup heartier.
- This soup tastes even better the next day as flavors develop.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European-inspired
