Description
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.
Ingredients
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
1 –15 ounce can crushed tomatoes
2 cups chicken bone broth
5 cups water
1 medium cabbage, thinly sliced (10–12 cups)
1 pound baby potatoes, cut into bite sized pieces
Salt and pepper to taste
Parmesan cheese to serve
Instructions
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.
Notes
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
Nutrition
- Serving Size: 8 servings
- Calories: 143 kcal