Cabbage soup recipe

Packed full of vitamins, this soup from Feast and Merriment is a great dish for when you’re feeling under the weather.

Very quick to make with a wonderful selection of flavours, it’s bound to become one of your go-to recipes this season.

Have a go to keep your nutrition in check, and to give yourself a little boost this winter.

Nutritional content

Servings: 4 people

Prep time: 30 minutes

Ingredients

• 3 tbsp oil

• 1 onion, diced

• 3 carrots, peeled & diced

• 3 celery stalks, sliced

• 1 tsp salt

• Pepper

• 1/2 tsp red pepper chill flakes

• 3 tsp garlic, minced

• 3 sprigs fresh thyme

• 1 tbsp fresh rosemary, minced

• 950ml chicken stock

• 1/2 a head of cabbage, chopped

• 1 can chopped tomatoes

• 1 zucchini, chopped

• 15g fresh parsley, chopped

Preparation

1. Heat the oil in a large pot and, once warm, sautée the onion for around 3 minutes.

2. Add the carrots and celery, and cook for another 10 minutes, until the veg has softened.

3. Season with the salt, pepper and chilli flakes, then add the garlic, thyme and rosemary, and cook for two minutes.

4. Add the chicken stock, then bring the mixture to the boil.

5. Add the cabbage and tomatoes, then simmer your soup for 10 minutes.

6. Add the zucchini then continue to simmer the soup until the zucchini has softened.

7. Stir in the parsley, then serve immediately.

Tips

To store: Once cool, put this soup in an airtight container and keep it in the fridge for up to four days.

Vegan: To make this dish vegan, use vegetable stock rather than chicken stock.