Cabbage soup is a traditional and comforting recipe, known for its digestive and nourishing benefits. Prepared with simple, tasty vegetables, it's ideal for a light meal or a detox cure. Originating in the countryside, this cabbage soup has been passed down through the generations thanks to its simplicity and delicious taste. Discover how to make this authentic cabbage soup recipe to warm up your winter evenings and enjoy a healthy, tasty dish.
Start by washing all the vegetables. Chop the onion, mince the garlic and cut the carrots, potatoes and leek into pieces. Remove the first leaves from the cabbage, then cut into strips. Thinly slice the celery stalk.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent. This will give your cabbage soup a tasty, aromatic base.
Add the carrots, leek, celery and potatoes to the pot. Mix well for a few minutes before adding the cabbage. Fry for a few moments until the cabbage begins to soften.
Add the vegetable or poultry stock to the pot. Add the bay leaf and thyme sprig. Add salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for around 45 minutes.
Check the vegetables with a knife. Remove the bay leaf and thyme sprig, then adjust the seasoning if necessary. Serve piping hot in bowls with toasted bread for a comforting meal.
Cabbage soup is a simple, economical and flavorful dish. Perfect for cold days, it is also renowned for its detoxifying properties. Easy to prepare, it's an excellent option for a light, healthy meal. Try this traditional cabbage soup recipe and enjoy a comforting dish that's sure to please the whole family!
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Start by washing all the vegetables. Chop the onion, mince the garlic and cut the carrots, potatoes and leek into pieces. Remove the first leaves from the cabbage, then cut into strips. Thinly slice the celery stalk.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent. This will give your cabbage soup a tasty, aromatic base.
Add the carrots, leek, celery and potatoes to the pot. Mix well for a few minutes before adding the cabbage. Fry for a few moments until the cabbage begins to soften.
Add the vegetable or poultry stock to the pot. Add the bay leaf and thyme sprig. Add salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for around 45 minutes.
Check the vegetables with a knife. Remove the bay leaf and thyme sprig, then adjust the seasoning if necessary. Serve piping hot in bowls with toasted bread for a comforting meal.
