Cabbage soup

Here’s a classic, hearty cabbage soup recipe—light, healthy, and easy to make. Perfect for a cozy meal or a light detox day.

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Ingredients (serves 4–6)

• 1 small head of cabbage, shredded or chopped

• 1–2 tbsp olive oil

• 1 medium onion, chopped

• 2–3 cloves garlic, minced

• 2 medium carrots, sliced or diced

• 2 celery stalks, chopped

• 1–2 potatoes, diced (optional for extra heartiness)

• 1 (14 oz / 400 g) can diced tomatoes

• 6 cups vegetable or chicken broth

• 1 tsp dried thyme

• 1 tsp paprika (optional)

• Salt and pepper, to taste

• Fresh parsley or dill, chopped (for garnish)

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Instructions

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.

2. Add cabbage and potatoes:
   Stir in cabbage and potatoes. Cook another 5 minutes until cabbage starts to wilt.

3. Add broth and tomatoes:
   Pour in the broth and add diced tomatoes. Stir in thyme, paprika, salt, and pepper.

4. Simmer:
   Bring to a boil, then reduce heat and simmer 25–30 minutes, until all vegetables are tender.

5. Adjust seasoning:
   Taste and adjust salt, pepper, or herbs as needed.

6. Serve:
   Ladle hot soup into bowls. Garnish with fresh parsley or dill. Serve with crusty bread if desired.

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Tips for a Great Cabbage Soup

• Make it meaty: Add diced ham, bacon, or cooked ground beef for a richer version.

• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce.

• Batch cooking: This soup stores well in the fridge for 3–4 days and freezes beautifully.

• Extra flavor: Add a splash of apple cider vinegar or a squeeze of lemon juice before serving for brightness.

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If you want, I can also give a “weight-loss friendly” cabbage soup recipe that’s super low-calorie but still filling and flavorful.

Do you want me to provide that version?