Cabbage & Potato Soup

This Cabbage & Potato Soup is nothing short of incredible. It's packed with fresh flavors: cabbage, potatoes, tomatoes, onions… all the ingredients for a beautiful recipe if you ask me!

It's soup time! Which, in my humble opinion, is the best kind of time there is. Trust me, you won't be able to get enough of this soul-warming Cabbage & Potato Soup! It's perfect in the winter, but light enough for the spring and summer months.

This flavorful, chunky soup is completely vegan/vegetarian friendly so everyone can enjoy it. And of course, I also love this one because it all comes together easily in about 45 minutes, making it an ideal weeknight dinner.  

WHAT INGREDIENTS DO I NEED?

• 3 Tbsp olive oil
• ½ white or yellow onion chopped
• 1 cup white potato chopped
• 1 tsp minced garlic
• 2 quarts vegetable stock
• ½ head of cabbage chopped
• 14.5 oz diced tomatoes
• 1 tsp salt
• 1 tsp black pepper
• preferred amount of red pepper flakes

HOW DO I MAKE CABBAGE & POTATO SOUP?

Start by heating the following ingredients in a large soup pot:

• 3 tablespoon olive oil
• ½ white or yellow onion- chopped
• 1 cup white potato- chopped
• 1 teaspoon minced garlic

Once the onion becomes translucent and the potatoes begin to soften, add 2 quarts of vegetable stock. Bring to a boil, then stir in ½ head of cabbage (chopped).

Simmer for approximately 10-15 minutes, or until cabbage begins to wilt.

Next, add one 14.5 oz can of diced tomatoes along with 1 teaspoon salt, 1 teaspoon black pepper and preferred amount of red pepper flakes. Continue to simmer for another 15-20 minutes.

Bring on the healthful goodness with this delicious Cabbage & Potato Soup!

Cabbage & Potato Soup

No Ratings

Print

Ingredients

• 3 tablespoon olive oil
• ½ white or yellow onion chopped
• 1 cup white potato chopped
• 1 teaspoon minced garlic
• 2 quarts vegetable stock
• ½ head of cabbage chopped
• 14.5 oz diced tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• preferred amount of red pepper flakes

Instructions

1. Start by heating the following ingredients in large soup pot- olive oil, onion, potato, garlic.
2. Once the onion becomes translucent and the potatoes begin to soften, add 2 quarts of vegetable stock. Bring to a boil, then stir in ½ head of cabbage (chopped). Simmer for approximately 10-15 minutes, or until cabbage begins to wilt.
3. Next, add one 14.5 oz can of diced tomatoes along with 1 teaspoon salt, 1 teaspoon black pepper and preferred amount of red pepper flakes. Continue to simmer for another 15-20 minutes.