Cabbage Soup


6 servings


1 hour


– olive oil – onion – carrots – celery  – Italian herbs – tomatoes – potatoes – cabbage – veggie stock – turmeric – sea salt  – pepper

1. In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).

2. Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.

3. After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.

4. Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.

Store this Cabbage Soup in an airtight container in the refrigerator. It will last for up to 5 days.

Click "See the Full Recipe" below for the exact measurements and step-by-step photo and video instructions.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes