Soup
Cabbage, Tomato and Potato Soup
Green cabbage and Yukon Gold potato simmer in a tomato broth with garlic, herbs and a splash of red wine vinegar.
- Yield
- 6 servings
Serving ideas
Serve topped with parsley.
Ingredients
See the ingredient checklist
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 to 3 celery ribs, diced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- red pepper flakes, to taste
- kosher salt and black pepper, to taste
- 1 large Yukon Gold potato, about 8 oz, diced
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 1 can diced tomatoes, 14 oz, with juices
- 6 cups chopped green cabbage
- 1 tsp red wine vinegar
- 1/4 cup chopped fresh parsley, plus more to serve
Before you cook
Add the vinegar off the heat so its flavor stays bright.
How to make Cabbage, Tomato and Potato Soup
Warm the oil in a soup pot. Cook the onion, carrots and celery until just tender. Add the garlic, Italian seasoning, red pepper, salt and black pepper and stir for a minute.
Add the potato and tomato paste and cook for 2 to 3 minutes. Pour in the broth and diced tomatoes with their juices, then bring to a simmer.
Stir in the cabbage. Partly cover and simmer for 20 to 25 minutes, until the potato is tender. Off the heat, stir in the vinegar and parsley and adjust the seasoning.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Cabbage, Tomato and Potato Soup
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Ingredients
3 tbsp extra-virgin olive oil- 1 large yellow onion chopped
- 2 medium carrots diced
- 2 to 3 celery ribs diced
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- red pepper flakes to taste
- kosher salt and black pepper to taste
- 1 large Yukon Gold potato about 8 oz, diced
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 1 can diced tomatoes 14 oz, with juices
- 6 cups chopped green cabbage
- 1 tsp red wine vinegar
- ¼ cup chopped fresh parsley plus more to serve
Instructions
- Warm the oil in a soup pot. Cook the onion, carrots and celery until just tender. Add the garlic, Italian seasoning, red pepper, salt and black pepper and stir for a minute.
- Add the potato and tomato paste and cook for 2 to 3 minutes. Pour in the broth and diced tomatoes with their juices, then bring to a simmer.
- Stir in the cabbage. Partly cover and simmer for 20 to 25 minutes, until the potato is tender. Off the heat, stir in the vinegar and parsley and adjust the seasoning.
Notes
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