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A nourishing cabbage soup packed with cabbage, carrots, celery, and fennel. Simple to make, rich in nutrients, and perfect for heart health, digestion, and natural detox. Ideal for a quick, healthy meal.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 30 Minutes
How Many Servings?
6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 tablespoons olive oil | |
| 1 leek (chopped) | |
| 1 fennel (chopped) | |
| 2 celery stalks (chopped) | |
| 2 carrot sticks (chopped) | |
| 5 cloves garlic (minced) | |
| 1 medium-sized head of cabbage, chopped | |
| 8 cups of vegetable broth | |
| 1 tablespoon kosher salt | |
| ½ teaspoon black pepper | |
| 2 teaspoons cumin | |
| 1 tablespoon dry thyme | |
| 1 cup fresh chopped herbs, dill, mint, and Italian parsley |
Preparation
1
Place a large Dutch oven or pot over medium heat on the stove. Once heated, add olive oil and let it warm up for a few seconds to ensure the base is evenly coated.
2
Add the leek, fennel, celery, and carrots to the heated oil. Sauté for 2 minutes, stirring occasionally to prevent sticking. Next, add the minced garlic, kosher salt, black pepper, and thyme. Continue cooking for about 4 minutes until the vegetables are soft and fragrant. Stir in the chopped cabbage, ensuring it blends well with the rest of the vegetables.
3
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for about 10 minutes until the cabbage is wilted and tender. Stir in the cumin and adjust the seasonings to taste, adding more salt, and pepper, as desired.
4
Just before serving, garnish the soup with freshly chopped herbs such as parsley or dill to add flavor and color. Serve hot and enjoy this hearty, nourishing vegetable cabbage soup!