Ingredients
Scale
- 1 head green cabbage, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth, low-sodium
- 1 carrot, chopped
- 1 onion, chopped
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 lemon, juice
Instructions
- In a large pot over medium heat, drizzle about two tablespoons of olive oil.
- Once hot, add one chopped onion and three minced garlic cloves.
- Sauté until fragrant and golden brown—about 3 minutes.
- Toss in one chopped carrot and half a head of chopped cabbage into the pot.
- Stir everything together until well combined.
- Cook for another 5 minutes until the cabbage begins to wilt slightly.
- Slowly pour in six cups of vegetable broth while stirring gently.
- Bring everything to a gentle boil over high heat.
- Once boiling, reduce heat to low and season with salt (to taste) and half a teaspoon of black pepper.
- Let it simmer uncovered for about 20 minutes until all veggies are tender but still vibrant.
- Just before serving, squeeze in the juice from half a lemon.
- Give it one last stir to mix everything nicely.
- Taste again and adjust seasoning if necessary.
- Ladle the soup into bowls and enjoy immediately while it's steaming hot!
- Garnish with freshly chopped parsley or croutons if you're feeling fancy.
Notes
Store leftovers in an airtight container.
Reheat gently on the stove, stirring.
Serve with crusty bread for dipping.
Add a splash of vinegar for brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg