Description
This Simple and Delicious Cabbage Soup is the ultimate blend of health and comfort. With tender cabbage, fragrant garlic and ginger, and fresh spinach, this soup is both nutritious and satisfying. Perfect for a light meal or as part of your weekly meal prep, it’s quick to make and full of bold flavors. Add cooked chicken for extra protein, or enjoy it as-is for a vegetarian delight!
Ingredients
- 1 tbsp olive oil or coconut oil (any healthy fat you prefer)
- 1/2 onion, sliced
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, minced
- 3 stalks celery, chopped
- 1 tsp salt (to taste)
- 1/2 head cabbage, sliced
- 5 cups vegetable stock (or bone broth or chicken broth)
- 3 cups baby spinach
- 1/4 cup cilantro, chopped
- Sprinkle of chili flakes
- Optional: 1 cup chopped or shredded cooked chicken
Instructions
1. Prepare the Vegetables: Slice the onion and cabbage. Chop the celery, mince the garlic and ginger, and chop the cilantro for garnish.
2. Sauté the Aromatics : Heat the olive oil or coconut oil in a large pot over medium heat. Add the sliced onion, minced garlic, and minced ginger. Sauté for 2-3 minutes until the onion is translucent and the aromatics are fragrant.
3. Cook the Vegetables: Add the chopped celery and sliced cabbage to the pot. Stir well to combine and season with salt. Sauté for an additional 5 minutes until the vegetables begin to soften.
4. Add the Broth: Pour in the vegetable stock (or bone/chicken broth). Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.
5. Add Spinach and Cilantro: Stir in the baby spinach and chopped cilantro. Cook for another 2-3 minutes until the spinach is wilted and well incorporated.
6. Optional: Add Chicken: If you’re adding protein, stir in 1 cup of cooked or shredded chicken. Let it heat through for a few minutes.
7. Season and Serve: Sprinkle the soup with chili flakes for a bit of heat and adjust the seasoning with more salt if needed. Ladle into bowls and serve hot.
Notes
- Make It Creamy: Add a splash of coconut milk or heavy cream for a richer texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Add Variety: Feel free to toss in extra veggies like carrots, zucchini, or bell peppers for added flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International