The Best Easy Cabbage Soup by Gordon Ramsay

vegetarian cabbage soup in a white ramekin


This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

vegetarian cabbage soup in a white ramekin

By now, you all know how much I love soup. It’s literally my favorite. And I do mean literally, none of this literally means figuratively nonsense. 

Usually, I like hearty, stick-to-your-ribs soup. Chicken and Sweet Potato. Miso Potato. Roasted Tomato with Goat Cheese. 

This cabbage soup is on the other end of the spectrum. It’s light and brothy, and chock full of vegetables. On its own, it’s more of a snack than a complete meal. 

But there’s beauty in simplicity and this soup is the perfect example of that. It’s deliciously savory and really warm. Exactly the kind of soup you want to sip when you’re snowed in. 

I’ve been really into cabbage in soup ever since I developed a cabbage roll soup recipe for my cookbook. It softens up and gets almost noodle-y in texture, which is great if you’re trying to keep your carbs down. It also adds some heft to this soup, making it feel more substantial than it is. 

ingredients for cabbage soup

Cabbage Soup ingredients

This beauty of this cabbage soup recipe is that it’s made with really simple ingredients, most of which are pantry staples. 

Besides cabbage, you’ll need:

  • Olive oil
  • Vidalia onion
  • Garlic
  • Vegetable broth
  • Carrots
  • Celery
  • Canned plum tomatoes

That’s it! 

Of course, you can always doctor it up depending on what you’re in the mood for or if you have any other vegetables hanging around the fridge that need to get used up. It’s great with green beans, peas, or even some kale.

You can also add a can of chickpeas or white beans to up the protein and make this a complete meal. Or brown some ground beef along with the onions for a hearty “unstuffed cabbage roll” soup. 

Really, the options to adapt this recipe are endless. Have fun with it!

Stirring cabbage into vegetable soup

Can cabbage soup be frozen?

Yes, absolutely! Raw cabbage doesn’t freeze well for obvious reasons, but stewed cabbage and cabbage in soups like this one freezes really well. Since it’s already soft, you don’t need to worry about it wilting. 

I like to freeze it in individual portions. It’s great when I need something for lunch in a pinch!

How to make cabbage soup in the crock pot?

This soup is so easy to make on the stovetop that I don’t usually bother pulling out my slow cooker for it. But if you want to cook it that way, you definitely can. 

Since the vegetables release a lot of water and no evaporation occurs when you use a crock pot, reduce the broth to 6 cups. Otherwise, you’ll end up with a very brothy soup. 

What should I serve with this soup?

If you ask me, no soup is complete without bread and butter. You could also serve it with homemade potato rolls or a grilled cheese sandwich. 

It’s also great topped with garlic croutons or crispy chickpeas for a little crunch. 

Or keep things low carb by serving it with crispy roasted radishes or rutabaga fries.

A spoon full of cabbage soup
Easy Cabbage Soup

Easy Cabbage Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

Ingredients

  • 2 Tablespoons olive oil
  • 1 small sweet onion, chopped
  • 3 cloves garlic, minced
  • 8 cups low sodium vegetable broth
  • 1 can (14.5 ounces) plum tomatoes in puree, chopped
  • 1/2 small head cabbage, sliced
  • 3 carrots, peeled and sliced
  • 3 celery ribs, sliced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley

Instructions

    1. In a large soup pot, heat the olive oil over medium-high heat.
    2. Add the onions and cook 3-5 minutes, until softened and transparent. Add the garlic and cook 1 minute.
    3. Pour in the broth, cabbage, carrots, celery, tomatoes and Italian seasoning. Bring to a boil. 
    4. Simmer for 30 minutes or until vegetables are tender. Stir in the parsley. Adjust seasoning to taste.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 99 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 0mg Sodium 590mg Carbohydrates 14g Net Carbohydrates 12g Fiber 2g Sugar 7g Sugar Alcohols 0g Protein 2g



Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close