Cabbage Soup Recipe UK​

This easy Cabbage Soup is a delicious, hearty meal that’s perfect for chilly days. It’s quick to prepare and packed with nutritious ingredients like chickpeas and fresh vegetables. You can easily customize it with whatever you have on hand. Serve it hot, topped with crispy shaved parmesan for added flavor!

Ingredients Needed

• 2 tbsp (30ml) olive oil
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 1 large carrot, finely chopped
• 70g (2.5 oz) smoked pancetta, diced (optional)
• 1 large Savoy cabbage, shredded
• 2 fat garlic cloves, crushed
• 1 heaped tsp sweet smoked paprika
• 1 tbsp finely chopped rosemary
• 1 x 400g (14 oz) can chopped tomatoes
• 1.7l (6.8 cups) hot vegetable stock
• 1 x 400g (14 oz) can chickpeas, drained and rinsed
• Shaved parmesan (or vegetarian alternative), to serve (optional)
• Crusty bread, to serve (optional)

How To Make Cabbage Soup

1. Heat the Oil: In a casserole pot over low heat, add the olive oil.
2. Add the Vegetables: Include the onion, celery, and carrot with a generous pinch of salt, frying gently for 15 minutes until softened.
3. Cook the Pancetta (Optional): If using pancetta, add it now. Turn up the heat and fry for a few minutes until golden brown.
4. Add the Cabbage: Tip in the shredded cabbage and fry for 5 minutes.
5. Stir in Aromatics: Add the crushed garlic, sweet smoked paprika, and chopped rosemary; cook for 1 minute more.
6. Add Tomatoes and Stock: Pour in the chopped tomatoes and hot vegetable stock. Bring to a simmer and cook uncovered for 30 minutes, adding the chickpeas for the final 10 minutes. Season with salt and black pepper.
7. Serve the Soup: Ladle the soup into six deep bowls. Serve with shaved parmesan and crusty bread, if desired.

Recipe Tips

• Adjust the Seasoning: Taste the soup before serving and adjust the salt and pepper to your liking. A little extra seasoning can enhance the overall flavor.
• Customize the Vegetables: Feel free to add other veggies you have on hand, like bell peppers or zucchini. This is a great way to use up leftovers.
• Blend for Creaminess: If you prefer a creamier soup, blend a portion of it after cooking. This will give it a smooth texture while still keeping some chunky bits.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Cabbage Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: If you want to freeze the soup, let it cool completely before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
• Reheat: Pour the Cabbage Soup into a saucepan and heat over medium heat. Stir occasionally and cook for about 5–10 minutes, or until it is hot throughout.

Nutrition Facts

Serving Size: 1 cup (approximately 240g)

• Calories: 122
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 6mg
• Sodium: 751mg
• Potassium: 572mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 5g

Cabbage Soup Recipe UK​

Author: Imen Dridi Cooking Method:Stovetop Cuisine:UK Courses:Soups Recipe Keys: C Cabbage Soup Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:122 kcal Best Season:Suitable throughout the year

Description

This easy Cabbage Soup is a delicious, hearty meal that’s perfect for chilly days. It’s quick to prepare and packed with nutritious ingredients like chickpeas and fresh vegetables. You can easily customize it with whatever you have on hand. Serve it hot, topped with crispy shaved parmesan for added flavor!

Ingredients

• 2 tbsp (30ml) olive oil
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 1 large carrot, finely chopped
• 70g (2.5 oz) smoked pancetta, diced (optional)
• 1 large Savoy cabbage, shredded
• 2 fat garlic cloves, crushed
• 1 heaped tsp sweet smoked paprika
• 1 tbsp finely chopped rosemary
• 1 x 400g (14 oz) can chopped tomatoes
• 1.7l (6.8 cups) hot vegetable stock
• 1 x 400g (14 oz) can chickpeas, drained and rinsed
• Shaved parmesan (or vegetarian alternative), to serve (optional)
• Crusty bread, to serve (optional)

Instructions

1. Heat the Oil: In a casserole pot over low heat, add the olive oil.
2. Add the Vegetables: Include the onion, celery, and carrot with a generous pinch of salt, frying gently for 15 minutes until softened.
3. Cook the Pancetta (Optional): If using pancetta, add it now. Turn up the heat and fry for a few minutes until golden brown.
4. Add the Cabbage: Tip in the shredded cabbage and fry for 5 minutes.
5. Stir in Aromatics: Add the crushed garlic, sweet smoked paprika, and chopped rosemary; cook for 1 minute more.
6. Add Tomatoes and Stock: Pour in the chopped tomatoes and hot vegetable stock. Bring to a simmer and cook uncovered for 30 minutes, adding the chickpeas for the final 10 minutes. Season with salt and black pepper.
7. Serve the Soup: Ladle the soup into six deep bowls. Serve with shaved parmesan and crusty bread, if desired.

Notes

• Adjust the Seasoning: Taste the soup before serving and adjust the salt and pepper to your liking. A little extra seasoning can enhance the overall flavor.
• Customize the Vegetables: Feel free to add other veggies you have on hand, like bell peppers or zucchini. This is a great way to use up leftovers.
• Blend for Creaminess: If you prefer a creamier soup, blend a portion of it after cooking. This will give it a smooth texture while still keeping some chunky bits.

Keywords:Cabbage Soup Recipe UK​