Comforting Light Vegetable Cabbage Soup

My tiny apartment kitchen smelled like heaven the first time I made this cabbage soup. I'd bought a massive cabbage at the farmers market, grinning like I'd won the lottery, only to realize I had no plan for it. That afternoon, I just started chopping whatever vegetables I had on hand, throwing them into my biggest pot with some dried herbs I'd almost forgotten about. The soup that emerged was so comforting and simple that it immediately became my go-to whenever I need something nourishing but not heavy.

Last winter, my friend Sarah came over after a rough week at work. She curled up on my couch with a steaming bowl of this soup, closing her eyes as she took that first spoonful. She looked at me and said it was exactly what she didnt know she needed. Now whenever she texts me asking what to make when lifes feeling overwhelming, I send her this recipe because sometimes food is the best kind of comfort.

Ingredients

• 1 small green cabbage: Look for one that feels heavy and has tightly packed leaves, and dont be afraid to buy a large head since it cooks down significantly
• 2 medium carrots: These add natural sweetness that balances the slight bitterness of the cabbage
• 2 celery stalks: Slice them thin so they soften nicely and release their aromatic flavor into the broth
• 1 medium onion: White or yellow onions work beautifully here, diced into small, even pieces
• 3 cloves garlic: Minced fresh garlic makes all the difference, but if youre in a pinch, half a teaspoon of garlic powder will do
• 1 red bell pepper: This adds a lovely sweetness and beautiful color contrast to the green vegetables
• 400 g diced tomatoes: Canned tomatoes work perfectly here, and their juices become part of the flavorful broth
• 1 small zucchini: Optional but wonderful, adding another layer of texture without overwhelming the soup
• 1.5 liters vegetable broth: Low sodium is best because you can control the salt, and homemade broth is even better if you have it
• 1 tablespoon olive oil: This small amount helps soften the vegetables and adds a bit of richness to this light soup
• 1 teaspoon dried thyme: Earthy and slightly floral, thyme pairs beautifully with cabbage and tomatoes
• 1 teaspoon dried oregano: Brings that classic herbaceous flavor that reminds you of comfort food
• 1/2 teaspoon ground black pepper: Adds just a little warmth and depth to the background flavors
• 1/2 teaspoon salt: Start with this amount and adjust at the end, remembering that flavors concentrate as it simmers
• 1/4 teaspoon chili flakes: Optional but highly recommended, even a tiny pinch wakes up all the other flavors
• Juice of 1/2 lemon: This bright finishing touch makes all the flavors pop and balances the sweetness of the vegetables
• Fresh parsley: Chop it right before serving to add a fresh, green note that lightens the whole bowl

Instructions

Warm the pot and start the aromatics:

Heat olive oil in your large soup pot over medium heat, then add onion, carrots, and celery, cooking for about 5 minutes until they soften and your kitchen starts to smell wonderful.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter.

Add the remaining vegetables:

Toss in the bell pepper, zucchini if using, and the chopped cabbage, stirring everything together and letting it cook for 3 to 4 minutes to start softening.

Create the soup base:

Pour in the diced tomatoes with their juices and the vegetable broth, then add thyme, oregano, pepper, salt, and chili flakes.

Simmer to perfection:

Bring everything to a gentle boil, then lower the heat to a simmer, cover, and let it cook for 25 to 30 minutes until all vegetables are tender.

Finish with brightness:

Taste and adjust seasoning, then stir in lemon juice if using before ladling into bowls and topping with fresh parsley.

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This soup became my Monday meal prep staple during a particularly busy month, and I looked forward to that first steaming bowl every single evening. Something about the simplicity of it made everything feel a little more manageable, like a warm hug in a bowl after a long day.

Making It Your Own

I love adding a handful of spinach or kale during the last 5 minutes of cooking for extra nutrition. The greens wilt perfectly into the hot soup without losing their vibrant color, and they make the bowl feel even more nourishing.

Protein Additions

When I want something more substantial, I stir in a can of drained white beans or chickpeas during the last 10 minutes of simmering. They soak up the flavorful broth and turn this light soup into a complete meal that keeps me satisfied for hours.

Serving Suggestions

A slice of crusty whole grain bread alongside this soup transforms it into a proper dinner. I also love sprinkling some grated Parmesan over the top if Im not keeping it vegan, though its absolutely delicious without. Soup always tastes better when you take that moment to make it feel special.

• Leftovers keep beautifully in the refrigerator for up to 4 days
• The soup freezes well for up to 3 months if you want to batch cook
• Thin with a little water when reheating as it tends to thicken in the fridge

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Theres something deeply satisfying about transforming simple ingredients into something that nourishes both body and soul. I hope this soup becomes as comforting in your kitchen as it has in mine.

Questions & Answers

→ How long does this soup keep in the refrigerator?

Leftovers stay fresh for up to 4 days when refrigerated in an airtight container. The flavors actually improve overnight as the vegetables absorb more seasoning.

→ Can I freeze this cabbage soup?

Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving space for expansion.

→ What proteins work well with this soup?

White beans, chickpeas, or lentils make excellent additions. Simply add drained canned beans during the last 10 minutes of simmering to heat through.

→ How can I make this soup more filling?

Serve with whole-grain bread, add quinoa during cooking, or stir in cooked rice. For extra protein, consider topping with hemp seeds or nutritional yeast.

→ What other vegetables can I include?

Spinach, kale, Swiss chard, green beans, or diced potatoes all work wonderfully. Add leafy greens in the last 5 minutes to prevent overcooking.