This hearty cabbage potato soup is warming and easy to make. With fresh cabbage, tender potatoes, and a cozy broth, it’s perfect for chilly days!
I love how filling it is without feeling heavy. Plus, it makes great leftovers, so I can enjoy it more than once—who doesn’t love that? 😋
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here, but you can use savoy cabbage for a slightly sweeter taste. If you’re not a fan of cabbage, kale or spinach work too.
Potatoes: I recommend using Yukon Gold potatoes for their creaminess. Russets can work too, but they may break down a bit more. Sweet potatoes are a lovely alternative for a sweet twist.
Broth: Vegetable broth keeps it plant-based, but if you’re okay with it, chicken broth adds more depth. Homemade broth is even better if you have it on hand!
Spices: If you want a kick, add a pinch of red pepper flakes. I also love adding a drop of lemon juice before serving for brightness!
How Do You Sauté Vegetables for Soup?
Sautéing the vegetables properly sets the base for your soup’s flavor. Here’s how to do it right:
- Heat your pot over medium heat and add olive oil or butter. Wait until it’s hot but not smoking.
- Add the onions first. Sauté until they become translucent, about 3-5 minutes.
- Next, add carrots and celery. Cook until they start to soften, usually another 5 minutes.
- Finally, stir in the garlic and cook for just 1-2 minutes more so it doesn’t burn. This layering develops a rich flavor!
Remember, patience is key! Don’t rush this step, as it enhances the entire dish.
Cabbage Potato Soup Recipe
Ingredients You’ll Need:
- 4 cups green cabbage, shredded
- 3 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth)
- 2 tbsp olive oil or butter
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color and flavor)
- Fresh dill, chopped (for garnish)
- Optional: 1 bay leaf
- Bread slices or croutons, for serving
How Much Time Will You Need?
This delicious cabbage potato soup takes about 10 minutes of prep time and around 30 minutes of cooking time. In total, you’ll spend roughly 40 minutes from start to finish, making it a quick yet hearty meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the chopped onion, celery, and sliced carrots. Sauté these for about 5 minutes, until the onions become translucent and the carrots start to soften. This step builds a great flavor base!
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional 1-2 minutes, just until the garlic becomes fragrant. Be careful not to let it brown or burn.
3. Mix in Cabbage and Potatoes:
Now it’s time to add the shredded cabbage and diced potatoes. Stir everything together to ensure the vegetables are well combined with those sautéed earlier.
4. Add Broth and Bring to a Boil:
Pour in the vegetable or chicken broth and toss in the bay leaf if you’re using it. Increase the heat to bring the soup to a boil.
5. Simmer the Soup:
Once boiling, reduce the heat to low and let the soup simmer for about 25-30 minutes. This allows the potatoes and cabbage to become tender and flavorful.
6. Season and Adjust:
After simmering, season the soup with salt, black pepper, and paprika. Don’t forget to remove the bay leaf before serving! Taste the soup to see if you’d like to adjust the seasoning further.
7. Serve and Enjoy:
Ladle the hot soup into bowls and garnish each serving with freshly chopped dill. Enjoy it alongside slices of toasted bread or crunchy croutons for an extra satisfying meal!
Enjoy your cozy, nourishing cabbage potato soup!
Can I Use Different Types of Cabbage?
Absolutely! While green cabbage is the classic choice, you can also use savoy cabbage for a sweeter taste or napa cabbage for a slightly different texture. Just be sure to shred it well to ensure it cooks evenly!
How Can I Make This Soup Vegetarian?
This recipe is already vegetarian if you use vegetable broth. Just double-check that your broth is indeed vegetable-based, and you’re good to go! You can also add more veggies or beans for extra protein and heartiness.
Can I Freeze Leftover Soup?
Yes, this soup freezes very well! Allow it to cool completely, then portion it into airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating!
What Can I Add for Extra Flavor?
If you’re looking to boost the flavor, try adding herbs like thyme or rosemary during cooking. A squeeze of lemon juice before serving can add a nice brightness, or you can sprinkle in some grated cheese for creaminess!
