• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Breakfast
  • Bread
  • Main Dishes
  • Cakes
  • Snacks
  • Yum Eating
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter
Yum Eating

Yum Eating

Food Blog

  • About
  • Recipe Index
  • Contact
Home / Soups / Old fashioned vegetable soup with cabbage

Old fashioned vegetable soup with cabbage

Soups

  • Share
  • Tweet
Jump to Recipe Print Recipe

Easy vegetable soup with cabbage and a few basic ingredients (Vegetarian). Serve on it’s own or with one of my crusty homemade breads recipes and a bit of freshly made herb butter.

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.

You can easily use frozen potatoes for this recipe or even use potato flour to replace some of the potatoes in the soup. This makes the recipe a very budget-friendly one.

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.

Diet variations

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) >>

INGREDIENTS

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

SOUP RECIPES

  • Tofu & Mushroom Soup >>
  • Chicken ramen noodle soup >>
  • Rice & chicken soup >>

More soup recipes

INSTRUCTIONS

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.

SOUP RECIPES

  • Simple Avocado Soup >>
  • Leek & Potato Soup >>
  • Red Cabbage Soup >>

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.

No ratings yet

Old fashioned vegetable soup with cabbage

Print Recipe
Easy vegetable soup with cabbage and a few basic ingredients (Vegetarian)
Prep Time:10 mins
Cook Time:30 mins

Ingredients

  • 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

Instructions

  • 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.
Course: Soup
Cuisine: European
Keyword: soup
Servings: 4 people
Author: Magdalena
  • Share
  • Tweet

10 October 2020 · Leave a Comment

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

My Favourite Recipes for Summer

Strawberry Shortcake in a Cup

Mango Pancakes

Banana & Honey Curd

Creamy vanilla ice cream – Traditional recipe with eggs

My Bread e-Book

Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and download your copy today >>

Previous Post: « 6 herbs to help you use less salt
Next Post: Wholemeal soda bread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Recent Posts

  • Can you freeze potato soup? The Complete Guide
  • How to use eggs in smoothies
  • Protein Coffee Smoothie – without protein powder
  • How to make smoothies taste sweet without refined sugar
  • Can you freeze smoothies? Tips on freezing smoothies at home
  • Healthy Green Smoothie (No Added Sugar)
Yum Eating

Never miss a recipe

Subscribe below to receive weekly recipe updates

Footer

Recipe finder

Keep in touch

  • Facebook
  • Instagram
  • Twitter

Get inspired

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

  • Contact Us
  • Recipe Index
  • Disclosure policy
  • Privacy Policy

Copyright © 2022 · Website by · MJM