Hearty and Healthy: A Delicious Carrot, Potato, and Cabbage Soup Recipe

This Carrot, Potato, and Cabbage Soup is a wonderfully simple, yet incredibly satisfying dish. It’s packed with nutrients, budget-friendly, and perfect for a chilly evening. This recipe is versatile, allowing you to adapt it based on your preferences and what you have on hand. Whether you’re a seasoned cook or just starting out, this soup is easy to master and will become a family favorite.

## Why You’ll Love This Soup

* **Healthy and Nutritious:** Loaded with vitamins, minerals, and fiber from the vegetables.
* **Budget-Friendly:** Made with inexpensive and readily available ingredients.
* **Easy to Make:** Requires minimal cooking skills and effort.
* **Versatile:** Adaptable to your taste and dietary needs.
* **Delicious and Comforting:** A warm and satisfying meal that’s perfect for any occasion.
* **Vegetarian and Vegan Friendly:** Easily made vegan by using vegetable broth.
* **Great for Meal Prep:** This soup tastes even better the next day, making it perfect for meal prepping.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to create this delicious Carrot, Potato, and Cabbage Soup:

* **Carrots:** 2-3 medium carrots, peeled and diced. Carrots add sweetness, color, and beta-carotene.
* **Potatoes:** 2-3 medium potatoes, peeled and diced. Potatoes provide creaminess and substance to the soup. Russet, Yukon Gold, or red potatoes all work well.
* **Cabbage:** 1/2 medium head of cabbage, shredded. Cabbage adds a slightly peppery flavor and a good dose of fiber.
* **Onion:** 1 medium onion, chopped. Onion forms the aromatic base of the soup.
* **Garlic:** 2-3 cloves garlic, minced. Garlic adds a pungent and savory flavor.
* **Vegetable Broth (or Chicken Broth):** 6-8 cups. Vegetable broth keeps the soup vegetarian/vegan, while chicken broth adds richness.
* **Olive Oil (or other cooking oil):** 2 tablespoons. Used for sautéing the vegetables.
* **Dried Herbs:** 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried oregano. These herbs add depth and complexity to the flavor.
* **Bay Leaf:** 1 bay leaf. Adds a subtle aromatic flavor; remember to remove it before serving.
* **Salt and Pepper:** To taste. Essential for seasoning the soup.
* **Optional Toppings:** Fresh parsley, sour cream (or vegan sour cream), croutons, a drizzle of olive oil.

## Step-by-Step Instructions

Now that we have our ingredients, let’s get cooking! Follow these simple steps to create a delicious and comforting Carrot, Potato, and Cabbage Soup:

**Step 1: Prepare the Vegetables**

* Wash and peel all the vegetables.
* Dice the carrots and potatoes into roughly 1/2-inch cubes. Uniform size ensures even cooking.
* Chop the onion and mince the garlic. For the onion, a medium dice is ideal. Mince the garlic finely to release its flavor.
* Shred the cabbage. Remove the outer leaves if they are wilted or damaged. Slice the cabbage in half, remove the core, and then shred each half into thin strips.

**Step 2: Sauté the Aromatics**

* In a large pot or Dutch oven, heat the olive oil over medium heat.
* Add the chopped onion and sauté for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Add the Vegetables and Herbs**

* Add the diced carrots, potatoes, and shredded cabbage to the pot.
* Stir in the dried thyme, rosemary, and oregano.
* Season with salt and pepper to taste. Remember that you can always add more seasoning later, but it’s difficult to remove excess salt.
* Add the bay leaf.
* Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften slightly. This step helps to develop the flavors of the vegetables.

**Step 4: Add the Broth and Simmer**

* Pour in the vegetable broth (or chicken broth) until the vegetables are covered. You may need 6-8 cups, depending on the size of your pot and the amount of vegetables.
* Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and carrots are tender. Check the potatoes with a fork; they should be easily pierced when done.

**Step 5: Adjust Seasoning and Serve**

* Remove the bay leaf from the soup.
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
* If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup. Be careful when blending hot liquids.
* Serve the soup hot. Garnish with fresh parsley, a dollop of sour cream (or vegan sour cream), croutons, or a drizzle of olive oil, if desired.

## Tips and Variations

This Carrot, Potato, and Cabbage Soup is incredibly versatile. Here are some tips and variations to make it your own:

* **Add Protein:** Add cooked chicken, sausage, or chickpeas to make it a more substantial meal.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
* **Add Different Vegetables:** Experiment with other vegetables like celery, leeks, turnips, or parsnips.
* **Make it Creamy:** Stir in a splash of heavy cream or coconut milk for a richer, creamier soup. (Remember to avoid dairy for vegan option).
* **Use Different Herbs:** Try adding other herbs like parsley, chives, or dill.
* **Add Tomato Paste:** Sauté 1-2 tablespoons of tomato paste with the onions and garlic for a richer flavor.
* **Use Smoked Paprika:** A pinch of smoked paprika adds a smoky flavor to the soup.
* **For Vegan Soup:** Ensure that you are using vegetable broth and omit any dairy toppings. Nutritional yeast can also be added to give a cheesy flavour.
* **Thickening the Soup**: If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and simmer for a few minutes until thickened).
* **Make it in a Slow Cooker:** Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Adjust seasoning before serving.
* **Make it in an Instant Pot:** Sauté the onions and garlic using the sauté function. Add the remaining ingredients, then cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes.

## Serving Suggestions

This Carrot, Potato, and Cabbage Soup is delicious on its own, but it’s also great with:

* **Crusty Bread:** For dipping and soaking up the delicious broth.
* **Grilled Cheese Sandwich:** A classic pairing for a comforting meal.
* **Side Salad:** A light and refreshing salad to balance the richness of the soup.
* **Crackers:** For a simple and satisfying snack.

## Storage Instructions

* **Refrigerate:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually meld together and improve overnight.
* **Freeze:** Freeze the soup in individual portions or in a larger container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Recipe Card

**Carrot, Potato, and Cabbage Soup**

A hearty and healthy soup packed with vegetables, perfect for a chilly evening.

**Prep Time:** 20 minutes

**Cook Time:** 30 minutes

**Total Time:** 50 minutes

**Servings:** 6-8

**Ingredients:**

* 2-3 medium carrots, peeled and diced
* 2-3 medium potatoes, peeled and diced
* 1/2 medium head of cabbage, shredded
* 1 medium onion, chopped
* 2-3 cloves garlic, minced
* 6-8 cups vegetable broth (or chicken broth)
* 2 tablespoons olive oil (or other cooking oil)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon dried oregano
* 1 bay leaf
* Salt and pepper to taste
* Optional toppings: fresh parsley, sour cream (or vegan sour cream), croutons, a drizzle of olive oil

**Instructions:**

1. Wash and peel all the vegetables. Dice the carrots and potatoes into roughly 1/2-inch cubes. Chop the onion and mince the garlic. Shred the cabbage.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes, or until softened and translucent. Add the minced garlic and sauté for another minute, until fragrant.
3. Add the diced carrots, potatoes, and shredded cabbage to the pot. Stir in the dried thyme, rosemary, and oregano. Season with salt and pepper to taste. Add the bay leaf. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften slightly.
4. Pour in the vegetable broth (or chicken broth) until the vegetables are covered. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
5. Remove the bay leaf from the soup. Taste the soup and adjust the seasoning as needed. Serve the soup hot. Garnish with fresh parsley, a dollop of sour cream (or vegan sour cream), croutons, or a drizzle of olive oil, if desired.

**Notes:**

* For a vegan soup, use vegetable broth and omit any dairy toppings.
* Adjust the amount of broth to your desired consistency.
* Add other vegetables or protein as desired.

Enjoy your delicious and comforting Carrot, Potato, and Cabbage Soup!