Easy Hearty Cabbage Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup onion, diced
02 -
1 cup carrots, sliced
03 -
1/2 cup celery, diced
04 -
5 cups cabbage, chopped
05 -
1 tsp garlic, minced
06 -
2 cans (14 oz each) petite diced tomatoes
→ Liquids & Fats
07 -
1 tbsp butter
08 -
4 cups low sodium vegetable or chicken stock
→ Spices & Herbs
09 -
1/4 tsp fennel seeds, crushed
10 -
1/4 tsp ground coriander seeds
11 -
1/8 tsp ground cumin
12 -
1/2 tsp salt, or to taste
13 -
1/4 tsp black pepper
14 -
1 tbsp fresh parsley, chopped
# Instructions:
01 -
Heat butter in a large pot over medium-high heat. Add onion, carrots, and celery; cook for approximately 4 minutes. Incorporate minced garlic and stir for 30 seconds until fragrant.
02 -
Stir in chopped cabbage, ensuring even distribution among the sautéed vegetables.
03 -
Pour in diced tomatoes with juices and vegetable or chicken stock. Bring mixture to a boil. Add crushed fennel seeds, ground coriander, cumin, salt, and black pepper; stir thoroughly.
04 -
Lower heat to medium-low, cover, and simmer for 20 to 25 minutes until all vegetables are tender.
05 -
Remove from heat, sprinkle with fresh parsley, and serve immediately.
# Notes:
01 -
Adjust salt and pepper according to personal preference. For a vegan preparation, select vegetable stock. Incorporate additional vegetables such as bell peppers or zucchini for enhanced nutrition.