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Healthy Shredded Cabbage and Potato Soup

Shredded cabbage and potato soup is a great way to warm up on a cold day while also nourishing your body. This soup is high in nutrients and fiber while being low in calories, making it an excellent choice for anyone trying to eat a healthier diet.

The recipe is simple and easy to follow, and the ingredients are budget-friendly, so it’s perfect for anyone who wants to make a filling and delicious meal without breaking the bank.


How To Make Healthy Cabbage & Potato Soup

Preparing the Vegetables

Before you start cooking the soup, you’ll need to prepare the vegetables. Begin by chopping one onion into small pieces.

To do this, first, trim off the stem side of the onion, leaving the root intact. Slice the onion in half lengthwise and remove the papery outer skin.

Then, lay the onion flat side down, create horizontal slices through the onion, and vertical slices like a checkerboard. Finally, slice straight down, and you have a chopped onion.

Next, take two stalks of celery and trim off the top and bottom. Wash them and slice them into thin half-moons.

For the star of the show, you’ll need 10 to 12 cups of thinly sliced cabbage, which is equivalent to a savoy cabbage or green cabbage. If you are using a savoy cabbage, you’ll notice the leaves are crinkled on the outside.

To prepare the cabbage, remove any outer leaves that look a little bit beat up, slice it in half, and then cut out the core. Then, slice the cabbage as thinly as possible to create the shredded texture.

Lastly, wash and slice one pound of baby potatoes into halves or quarters. You want the potatoes to be bite-sized so that they can easily be eaten with the soup.


Cooking the Soup

Now that you have all your vegetables prepared, it’s time to cook the soup. Take a large Dutch oven and heat a tablespoon of extra-virgin olive oil.

Once the oil is hot, add the chopped onions and celery along with a pinch of salt. Stir occasionally and let them cook for about five minutes or until the vegetables become slightly tender and the onions become translucent.

Next, add in half a teaspoon of smoked paprika, a quarter teaspoon of cumin, and a pinch of red pepper flakes.

Stir in the spices, and then add the shredded cabbage, potatoes, and enough vegetable broth to cover the vegetables.

Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes or until the potatoes are fork-tender.

Finishing Touches

After 25 to 30 minutes, the soup is ready!

Season the soup with salt and pepper to taste and add a tablespoon of fresh lemon juice for some acidity.

You can also add some fresh herbs such as parsley, cilantro, or dill to add some brightness and flavor to the soup.

In conclusion, shredded cabbage and potato soup is a simple and nutritious comfort food that is easy to make and budget-friendly. It’s a great way to incorporate more vegetables into your diet and stay full longer.

By following the steps outlined in this article, you’ll have a delicious and filling soup that’s perfect for any meal. Enjoy!

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Shredded Cabbage and Potato Soup Recipe

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  • Author: Howard Land
  • Total Time: 50 minutes
  • Diet: Vegetarian


This shredded cabbage and potato soup recipe is Packed with nutrients and fiber, both filling and low in calories. The combination of savory spices, tender vegetables, and hearty potatoes make for a comforting and flavorful meal. Plus, it’s easy to make and budget-friendly too! Whether you enjoy it as a main dish or a side, this soup is sure to become a new favorite in your household.



1 tablespoon extra virgin olive oil

1 onion, diced, (about 2 cups)

2 stalks celery, thinly sliced

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

115 ounce can crushed tomatoes

2 cups chicken bone broth

5 cups water

1 medium cabbage, thinly sliced (1012 cups)

1 pound baby potatoes, cut into bite sized pieces

Salt and pepper to taste

Parmesan cheese to serve


Heat some oil in a large Dutch oven over medium heat.

Add the chopped onion and celery and sauté until soft.

Add the thinly shredded cabbage and sliced potatoes.

Pour enough water to cover the vegetables and bring the mixture to a boil.

Reduce heat to low, cover the pot, and simmer for about 30 minutes or until the vegetables are tender.

Season with salt and pepper to taste.

Let the soup cool for a few minutes before serving.

Garnish with chopped herbs or croutons, if desired.

Serve hot or cold.


This soup is great as a main dish or as a side dish to a larger meal. It’s also a great way to use up leftover cabbage or potatoes. Store any leftovers in an airtight container in the fridge for up to 3-4 days.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: DIET


  • Serving Size: 8 servings
  • Calories: 143 kcal

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