Best Cabbage Soup Recipe

Ingredients

• 1 small green cabbage, shredded
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 1 cup dried red lentils, rinsed
• 6 cups vegetable broth (preferably low sodium)
• 1 (14-ounce / 400 grams) can fire-roasted tomatoes
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Pinch of cayenne (optional)
• 1/2 lemon (zest and juice)
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped parsley, for garnish

Instructions

1. 1

   Warm olive oil in a spacious pot over medium-high temperature, gently transforming onion, carrots, and celery into soft, translucent fragments within approximately 5 minutes.

2. 2

   Introduce minced garlic and aromatic spices, allowing them to bloom and release intense flavors for one minute.

3. 3

   Incorporate tomato paste, stirring vigorously to caramelize and deepen the sauce’s complexity for another minute.

4. 4

   Pour vegetable broth into the pot, blending with diced tomatoes and protein-rich red lentils to create a robust liquid foundation.

5. 5

   Gradually fold shredded cabbage into the liquid, ensuring each handful is completely submerged and integrated into the developing soup.

6. 6

   Elevate the mixture to a rolling boil, then reduce heat to a gentle simmer. Cover and allow ingredients to meld together for 20 minutes, occasionally stirring to prevent sticking.

7. 7

   Brighten the soup’s profile by incorporating fresh lemon zest and its vibrant juice, then calibrate seasoning with salt and pepper according to personal preference.

8. 8

   Finish by scattering freshly chopped parsley across the surface, adding a final layer of visual and flavor complexity before serving.