Mediterranean Cabbage Soup Recipe
Cabbage soup has been a staple in various cultures for centuries, celebrated for its affordability and health benefits. In Mediterranean cooking, the use of fresh, seasonal vegetables and aromatic herbs elevates this humble dish to something extraordinary.
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 medium head of cabbage (shredded)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and black pepper (to taste)
- Juice of ½ lemon
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the VegetablesBegin by washing all your vegetables. Shred the cabbage, dice the carrots and celery, chop the onion, and mince the garlic.
- Heat the Olive OilIn a large soup pot, heat the olive oil over medium heat. Once hot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Add the Carrots and CeleryStir in the diced carrots and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate the CabbageAdd the shredded cabbage to the pot. Mix well to combine the flavors. Cook for 5 minutes, letting the cabbage soften slightly.
- Pour in the LiquidsAdd the diced tomatoes (including the liquid), vegetable broth, and water. Stir to combine.
- Season the SoupSprinkle in the oregano, thyme, paprika, salt, and pepper. Stir well and bring the soup to a gentle boil.
- SimmerReduce the heat to low and let the soup simmer for 20-25 minutes. Stir occasionally to ensure the ingredients cook evenly.
- Add Lemon JuiceOnce the vegetables are tender, add the lemon juice for a burst of freshness.
- ServeLadle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a side of crusty bread if desired.