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Old fashioned vegetable soup with cabbage
Magdalena Marsden
Easy vegetable soup with cabbage, potatoes and carrots. Made with vegetable soup stock and flavoured with onions, garlic and carraway seeds. Serve on it's own or with
a slice of bread or a bread roll.
5
from
2
votes
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course
Soup
Cuisine
European
Servings
4
people
Calories
93
kcal
Ingredients
Metric
US Customary
1x
2x
3x
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.
Nutrition
Calories:
93
kcal
Carbohydrates:
13
g
Protein:
2
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
236
mg
Potassium:
346
mg
Fiber:
4
g
Sugar:
6
g
Vitamin A:
5209
IU
Vitamin C:
46
mg
Calcium:
74
mg
Iron:
1
mg
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