My favourite ingredients in this recipe are caraway seeds. These go amazingly well with the potatoes and cabbage and make the whole combination of vegetables less bland. If you use a good quality sea salt, the flavour will be even better.
Storage and how to keep your soup
This soup keeps well and you can keep it up to 3 days in the fridge.
If you’ve made too much or made extra to keep for later, you can freeze this soup for up to 3 -6 months. I usually divide the soup into one portions and freeze them separately.
I use frezable soup plastic tubs but a strong plastic sandwich bag would work too. This way you won’t waste any soup by making too much or defrosting too much.
I wanted to make this soup suitable for vegetarians and vegans, because I know most recipes add chicken or beef stock. I’ve used vegetables stock, but if you don’t have one you can always use more herbs.
To make this soup richer, you can add a dash of cream or butter in.
Bread recipes to serve with vegetable soup
- Dark Rye Bread >>
- Soft Rolls (Kentish Huffkins) >>
- Quick Dinner Biscuits (Rolls) >>
- Soda bread (without buttermilk) >>
- Traditional Cornbread (sugar free) >>
1 litre of water (or more if needed)
1/2 medium white cabbage sliced
1 tablespoon extra-virgin olive oil
1 medium onion chopped up
2 medium carrots sliced
1-2 garlic cloves
1 potato peeled and diced into 1 cm cubes
1 vegetable stock cube
1 teaspoon caraway seeds less or more to taste
salt and ground pepper to season
1 tablespoon chopped fresh thyme leaves or other leafy herbs
More soup recipes
In a large sauceapan or a stock pot heat the oil over medium-high hob.
Add the chopped up onion, sliced carrots garlic and cook until softened. This will take about 5 minutes.
Add water and the vegetable stock cube and stir until the cube is dissolved.
Add the potato cubes, caraway seeds and season with salt and pepper.
Stir in chopped up cabbage and bring to boil.
Once the soup is boiling, reduce it to a simmer, cover with a lid and simmer for another 20 minutes or until the potatoes are softer and done.
Serve topped up with fresh thyme or other leafy herbs and crusty bread.
Can I scale up or down this recipe?
Yes, you can easily make 1/2 of this recipe, just divide all the ingredients by half. It won’t matter too much, though it you don’t get it right exactly, just use the ingredients you have at hand in the quantity you want to use.
Doubling up the recipe is a great idea if you want to make more and freeze some for later. It’s ideal if you want to portion your soup into 1-2 portion sizes and then take them out later.
Can this recipe be made in advance?
Yes, you can make this soup for up to 1- 2 days in advance, but if you want to make the soup even more in advance, I’d recommend to freeze it.
Can I freeze vegetable soup?
Yes, you can freeze vegetable soup easily. Leave the soup to cool down completely, then divide into smaller containers to make up approximately 1 or 2 portions (or whatever portion size you need for your family), close with a suitable lid and freeze.
The Vegetable & Cabbage soup should be fine for about 3-4 months in the freezer. When you are ready to eat your soup, take it out the night before and defrost in the fridge or use a de-frost program in your microwave.
You could also defrost it and heat it up at the same time on the hob. Pour boiling water into a saucepan, dip the frozen soup container in and leave for few minutes.
Once the outer layer of your soup warms up, you should be able to tip the whole content into an empty saucepan. Place on a very low heat initially and when defrosted completely add more heat to warm the soup through.
Old fashioned vegetable soup with cabbage
- 1 litre water or more if needed
- 1/2 medium white cabbage sliced
- 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped up
- 2 medium carrots sliced
- 1-2 garlic cloves
- 1 potato peeled and diced into 1 cm cubes
- 1 vegetable stock cube
- 1 teaspoon caraway seeds less or more to taste
- salt and ground pepper to season
- 1 tablespoon chopped fresh thyme leaves or other leafy herbs
- In a large sauceapan or a stock pot heat the oil over medium-high hob.
- Add the chopped up onion, garlic, sliced carrots and cook until softened. This will take about 5 minutes.
- Add water and the vegetable stock cube and stir until the cube is dissolved.
- Add the potato cubes, caraway seeds and season with salt and pepper.
- Stir in chopped up cabbage and bring to boil.
- Once the soup is boiling, reduce it to a simmer, cover with a lid and simmer for another 20 minutes or until the potatoes are softer and done.
- Serve topped up with fresh thyme or other leafy herbs and crusty bread.