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4 Ingredient Cabbage Soup Recipe

Whip up a hearty carrot, potato, and cabbage soup. It's simple, savory, and perfect for making a big batch to freeze for later.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 161
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large carrots thinly sliced
  • 2 large potatoes thinly sliced
  • 1 large onion thinly sliced
  • 1/4 medium head green cabbage thinly sliced
  • 2 garlic cloves smashed
  • 6 cups chicken stock
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • ground black pepper to taste

Method
 

  1. Combine carrots, potatoes, onion, cabbage, and garlic in a stockpot over medium-high heat. Add chicken stock and olive oil, then season with salt, parsley, thyme, basil, and pepper.
  2. Simmer until the carrots are tender, about 20 minutes. Blend in small batches until smooth.

Nutrition

Calories: 161kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 1196mgFiber: 5gSugar: 5g

Notes

Ingredient Swap: I often use vegetable stock to make this a hearty vegetarian meal, and it works just as well.
Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and improve overnight.
Make-
Ahead Advice: You can chop all the vegetables a day in advance and store them together in the fridge to cut down on prep time.
Common Mistake: Don't rush the simmer.
Letting it go the full 20 minutes ensures the carrots are completely tender for the smoothest puree.
Serving Suggestion: I love to swirl in a spoonful of plain yogurt or a drizzle of good olive oil just before serving for a little extra richness.
Equipment Note: If you don't have a blender, a sturdy immersion blender right in the pot works perfectly and saves on cleanup.