Ingredients

• 1 medium head of cabbage, chopped
• 4 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon thyme (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Stir in the chopped celery and cook for another 3-4 minutes.
4. Add the chopped cabbage and stir to combine with the vegetables.
5. Pour in the vegetable broth, then add salt, black pepper, and thyme if using.
6. Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes, until the cabbage is tender.
7. Taste, adjust the seasoning if necessary, and enjoy hot!

Frequently Asked Questions

1. Can I add other vegetables to this soup?

Yes, feel free to include other vegetables like carrots, potatoes, or bell peppers for more flavor and nutrition.

2. Is this soup vegan?

Yes, this soup is entirely vegan as it uses vegetable broth and plant-based ingredients.

3. How can I make this soup spicier?

You can add red pepper flakes, chopped jalapeños, or a splash of hot sauce to spice things up.

4. Can I make this soup ahead of time?

Absolutely! The soup can be made ahead and stored in the refrigerator for up to 3 days. Just reheat before serving.

5. Can I freeze the leftover soup?

Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw in the fridge before reheating.

6. What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or as an accompaniment to sandwich platters.

7. How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

8. Can I blend this soup to make it creamy?

Yes! If you prefer a creamy texture, blend the soup using an immersion blender until smooth, and then heat it again.