Garlicky Cabbage Soup
Garlicky cabbage soup is a warm embrace in a bowl, brimming with vibrant flavors and hearty goodness. This vegetarian delight features tender cabbage, nutty cannellini beans, and a garlicky punch, making it not just a meal but a comforting experience. It’s perfect for those chilly evenings when you crave something nourishing and satisfying. The rich aroma wafting through your kitchen will draw family and friends to the table, eager to share in this delicious bowl of joy.
Table of Contents
I first stumbled upon this recipe during a particularly long winter when my body craved something that would not only fill my belly but also soothe my soul. The combination of garlic and cabbage creates a delightful harmony that lingers with each spoonful. What I love most about Garlicky Cabbage Soup is its simplicity and the way it adapts to different tastes. Plus, it’s easy on the budget and a breeze to whip up, making it a staple in my kitchen. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 50 minutes, it’s perfect for a weeknight dinner.
- Irresistible Flavor: The combination of garlic and parmesan creates a rich, savory flavor profile.
- Eye-Catching Appeal: The vibrant green cabbage makes this soup as visually appealing as it is delicious.
- Flexible Serving: Great as a light lunch, comforting dinner, or even a shot of wellness when feeling under the weather.
- Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets with simple swaps.
Ingredients You’ll Need
- 2 tablespoons extra-virgin olive oil: This not only adds flavor but also helps in sautéing the onions and garlic to perfection. You can substitute with any neutral oil if desired.
- 1 medium onion, finely chopped: This provides a sweet base for your soup. Yellow or white onions work best.
- 4-5 cloves garlic, thinly sliced: The heart of this dish, fresh garlic gives an aromatic punch that elevates the flavor.
- 1 medium head green cabbage, chopped: Cabbage is not just nutritious; it transforms into a silky texture when cooked.
- 1 can cannellini beans, rinsed: They bring creaminess and protein, making the soup filling and satisfying.
- 4 cups low-sodium vegetable or chicken broth: Homemade broth is best for depth of flavor, but store-bought works too.
- 1/2 cup grated parmesan cheese: Adds a salty, umami kick that enhances the richness of the soup. For a vegetarian option, ensure it’s not made with animal rennet.
- 1 tablespoon lemon juice: A splash adds brightness and balances the soup’s flavors; lime juice is a fun variation!
- 1 large egg, optional: This adds richness; if you’re vegan, try silken tofu as a substitute.
- Ground pepper to taste: Freshly cracked pepper adds warmth and dimension.
- Salt to taste: Essential for bringing out the flavors in every ingredient!
How to Make Garlicky Cabbage Soup
Heat the Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. When it shimmers, it’s ready for the next step.
Sauté the Onions: Add 1 finely chopped onion to the pot and sauté for about 4-5 minutes until it turns translucent, stirring occasionally to prevent it from sticking.
Add the Garlic: Toss in 4-5 cloves of thinly sliced garlic and let them cook for an additional minute, until fragrant. You’ll love the smell that fills your kitchen!
Incorporate the Cabbage: Now, it’s time for 1 medium head of chopped green cabbage. Stir occasionally for about 5-6 minutes, allowing the cabbage to soften and reduce in volume.
Pour in the Broth and Beans: Add 4 cups of low-sodium vegetable or chicken broth along with 1 can of rinsed cannellini beans. Increase the heat to bring the mixture to a gentle boil. Then, reduce it to a simmer and let it cook uncovered for 10 minutes.
Whisk the Egg Mixture: In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg, seasoning with ground pepper and salt. This mixture will enrich your soup remarkably.
Temper the Egg: Remove the pot from heat and slowly drizzle the egg mixture into the pot while stirring continuously to prevent the egg from scrambling.
Return to Heat: Place the pot back on low heat, gently stirring for another 2-3 minutes until the soup thickens slightly, creating a luxurious texture.
Serve and Enjoy: Ladle the soup into bowls, and if you wish, top with additional grated Parmesan cheese for that extra touch of indulgence.
Storing & Reheating
To store your garlicky cabbage soup, let it cool completely at room temperature before transferring it to an airtight container. It will keep well in the fridge for about 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over low-medium heat, stirring occasionally for about 10 minutes. The texture may vary slightly, but adding a touch of water or broth can help bring it back to life.
Chef’s Helpful Tips
- To avoid bitterness, don’t sauté the garlic for too long; just until fragrant.
- Make sure to chop the cabbage into uniform pieces for even cooking.
- For the best flavor, use homemade broth when possible, otherwise opt for low-sodium versions.
- If you want a spicier kick, consider adding a pinch of red pepper flakes when you add the garlic.
- This soup can be made ahead; flavors deepen as it sits in the fridge!
Garlicky cabbage soup is not just a feast for the senses but also a way to connect with the simple pleasures in life. Each bite is a blend of comforting flavors that remind us of home and nourishment. Feel free to experiment with the ingredients or add seasonal veggies to make it your own. Whether you enjoy it on a chilly evening or as a light lunch, this soup is sure to warm your heart and fill your belly. Enjoy your culinary adventure!
Recipe FAQs
Can I make this soup vegan?
Yes! To convert Garlicky Cabbage Soup to a vegan dish, simply replace the Parmesan cheese with a nutritional yeast blend or a vegan cheese alternative, and substitute the egg with silken tofu or omit it altogether.
How can I thicken my soup?
If you prefer a thicker consistency, you can puree a portion of the soup in a blender or use an immersion blender directly in the pot. Alternatively, adding a bit of cornstarch mixed with water can also do the trick.
Can I add other vegetables?
Absolutely! Feel free to toss in chopped carrots, potatoes, or even kale to your soup. Just be mindful of cooking times, as you may need to adjust them slightly based on the vegetables you choose.
How do I prevent the cabbage from being too crunchy?
If you prefer softer cabbage in your soup, allow it to simmer a little longer. A total of 15-20 minutes of simmering should soften it nicely, just be sure not to overcook, or it may lose its vibrant color.
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📖 Recipe Card
Garlicky Cabbage Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Description
This Garlicky Cabbage Soup is packed with flavor and comfort. Featuring garlic, cabbage, and creamy beans, it’s ideal for a quick, healthy meal and great for all occasions.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 4–5 cloves garlic, thinly sliced
- 1 medium head green cabbage, chopped
- 1 can cannellini beans, rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup grated parmesan cheese
- 1 tablespoon lemon juice or lime juice
- 1 large egg, optional
- ground pepper, to taste
- salt, to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté for about 4-5 minutes until translucent.
- Stir in the sliced garlic and cook for an additional minute until fragrant.
- Incorporate the chopped cabbage and stir occasionally for 5-6 minutes.
- Pour in the broth and add the rinsed beans, bringing the mixture to a gentle boil. Simmer uncovered for 10 minutes.
- In a bowl, whisk together the grated Parmesan cheese, lemon juice, egg, salt, and pepper.
- Remove the soup from heat and drizzle the egg mixture into the pot while stirring constantly.
- Return the pot to low heat and stir gently for another 2-3 minutes until the soup thickens slightly.
- Serve hot in bowls, topped with additional Parmesan if desired.
Notes
For a vegetarian option, omit the egg and use silken tofu as a substitute.
Add additional spices like thyme or parsley for extra flavor.
This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 60mg
