Description
A vibrant and filling soup, perfect for a quick and healthy meal packed with fresh vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 small head cabbage, chopped
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onion and garlic, sautéing until softened, about 3-4 minutes.
- Stir in the carrots and celery, cooking for another 5 minutes until slightly softened.
- Add the chopped cabbage, broth, thyme, salt, and pepper, stirring to combine.
- Bring to a boil, then reduce heat and let it simmer for 20-30 minutes until vegetables are tender.
- Adjust seasoning as needed and serve hot.
Notes
For a protein boost, pair with vegan lasagna soup. Store in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg