Cabbage Soup
Recipe type: Soups
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Cabbage Soup-easy to make and full of antioxidants. The perfect holiday soup to go along your other dishes. Made oil free and plant-based.
  • 1 cup of chopped onion
  • 1 tbsp minced garlic
  • 1 cup sliced carrot
  • ½ cup peeled parsnip, 1 parsnip
  • 1½-2 tsp salt
  • ¼ tsp pepper
  • 6 cups fresh chopped cabbage (save remaining for a nice slaw)
  • 2 cups fresh tomatoes, or 1 quart canned tomatoes (if using canned, reserve juice and add to total liquid amount)
  • ¼ tsp chili flakes
  • 7 cups vegetable stock
  • 2 tsp dried thyme, or 1½ tbsp fresh
  • 1 bay leaf
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • fresh parsley for garnish
  • salt/pepper to taste
  1. Heat soup pot. Place onions, carrots, and parsnips into pot, and sauté with a little bit of the broth or water to prevent sticking, about 5 minutes.
  2. Add in chili flakes, thyme, and garlic, and sauté until onions have softened, about another minute.
  3. Add cabbage, and a pinch of salt and let soften, about 5-10 minutes. Add stock, tomatoes, remaining salt, pepper, bay leaf, and mustard. Simmer for about 15 minutes
  4. Add apple cider and season with additional salt, pepper, and vinegar as desired. Top with parsley and serve.
  5. This soup is great alongside many dishes including these
  6. Sweet Potato Burgers.
High in potassium: 454 mg, 64% Vitamin C, 60% Vitamin A, 7% Calcium, 4% iron, calculate on 6 servings.
Nutrition Information
Serving size:  Calories: 69 Fat: 0 g Carbohydrates: 15 g Sugar: 8 g Fiber: 5 g Protein: 3.8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at