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Why You'll Love This onepot winter cabbage and carrot soup for easy meal prep
- Easy to Make: This recipe requires minimal ingredients and can be prepared in under 30 minutes, making it perfect for busy weeknights.
- Customizable: Feel free to add your favorite spices, herbs, or protein sources to make the soup your own.
- Nourishing: This soup is packed with vitamins, minerals, and antioxidants from the cabbage, carrots, and other vegetables.
- Meal Prep Friendly: Cook a large batch of this soup on the weekend and reheat it throughout the week for a quick and easy lunch or dinner.
- Budget-Friendly: This recipe uses affordable, everyday ingredients that won't break the bank.
- Freezer Friendly: This soup can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- One-Pot Wonder: This recipe is made in just one pot, reducing cleanup and making it a breeze to prepare.
- Delicious: The combination of flavors and textures in this soup is truly delicious and satisfying.
Ingredient Breakdown
The key ingredients in this recipe are cabbage, carrots, onions, garlic, chicken or vegetable broth, and your choice of spices and seasonings. The cabbage provides a nice crunch and a boost of vitamins, while the carrots add natural sweetness and a pop of color. The onions and garlic add a depth of flavor and aroma, while the broth helps to bring all the ingredients together. When selecting your ingredients, choose a firm, dense head of cabbage and fresh, crisp carrots. You can also customize the recipe by adding your favorite spices, such as paprika, thyme, or rosemary, to give it a unique flavor.
How to Make onepot winter cabbage and carrot soup for easy meal prep
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onions and garlic to the pot and sauté until they are softened and translucent, about 5 minutes.
Add 1 head of chopped cabbage and 4 chopped carrots to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in 4 cups of chicken or vegetable broth and add your desired spices and seasonings. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
If desired, use an immersion blender to puree the soup until it reaches your desired consistency.
Serve the soup hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose the freshest cabbage, carrots, and herbs for the best flavor and texture.
Cook the soup until the vegetables are tender, but still crisp. Overcooking can make the soup mushy and unappetizing.
Try adding different spices and herbs to the soup to give it a unique flavor. Some options include paprika, thyme, and rosemary.
Add some crusty bread or a side salad to make the soup a complete meal.
This soup freezes beautifully, so feel free to make a large batch and freeze it for up to 3 months.
This soup is a great base for other recipes. Try adding cooked sausage, bacon, or chicken for added protein.
Add some chopped fresh herbs, such as parsley or chives, to the soup for a pop of color and freshness.
Add a dollop of sour cream to the soup for a creamy, tangy flavor.
Common Mistakes to Avoid
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Overcooking the Vegetables:
Fix: Cook the vegetables until they are tender, but still crisp. Check the soup frequently to avoid overcooking.
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Not Using Enough Broth:
Fix: Use enough broth to cover the vegetables and simmer the soup until the liquid has reduced slightly.
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Not Seasoning the Soup:
Fix: Season the soup with salt, pepper, and your desired spices and herbs to bring out the flavors.
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Not Serving the Soup Hot:
Fix: Serve the soup hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the soup for an extra kick of heat.
Add some heavy cream or coconut cream to the soup for a rich and creamy texture.
Add some cooked sausage, bacon, or chicken to the soup for added protein and flavor.
Use vegetable broth and omit any animal-based ingredients, such as sour cream or bacon, to make the soup vegan-friendly.
Add some cooked rice, quinoa, or barley to the soup for added texture and nutrition.
Use low-sodium broth and omit any added salt to make the soup low-sodium friendly.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Reheat it gently over low heat, stirring occasionally, until warmed through.
The soup can be frozen for up to 3 months. Transfer the cooled soup to an airtight container or freezer-safe bag, making sure to remove as much air as possible before sealing. When you're ready to eat it, simply thaw the soup overnight in the refrigerator and reheat it gently over low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, this soup freezes beautifully. Transfer the cooled soup to an airtight container or freezer-safe bag, making sure to remove as much air as possible before sealing. When you're ready to eat it, simply thaw the soup overnight in the refrigerator and reheat it gently over low heat, stirring occasionally, until warmed through.
What type of broth should I use?
You can use either chicken or vegetable broth for this recipe. If you're using store-bought broth, look for a low-sodium option to control the salt content of the soup. You can also make your own broth from scratch for added flavor and nutrition.
Can I add other vegetables to the soup?
Yes, feel free to add other vegetables to the soup to make it your own. Some options include diced bell peppers, chopped kale, or sliced mushrooms. Just be sure to adjust the cooking time and liquid accordingly to ensure that all the vegetables are tender and the soup is flavorful.
Is this soup vegan-friendly?
This soup can be made vegan-friendly by using vegetable broth and omitting any animal-based ingredients, such as sour cream or bacon. You can also add some vegan-friendly protein sources, such as tofu or tempeh, to make the soup more substantial.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply brown the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours. This is a great option for busy days when you want to come home to a warm, comforting meal.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker. Simply brown the onions and garlic in the pressure cooker, then add the remaining ingredients and cook for 10-15 minutes. This is a great option for when you're short on time and want to get the soup on the table quickly.
onepot winter cabbage and carrot soup for easy meal prep
Ingredients
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small head of cabbage, shredded
- 2 cups chicken broth
- 1/2 cup milk or cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 cups shredded cheddar cheese (optional)
Instructions
- Step 1: Chop the vegetables. Peel and chop the carrots, and chop the onion. Mince the garlic. Shred the cabbage and set aside.
- Step 2: Sauté the onions and garlic. In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the carrots and cabbage. Add the chopped carrots and shredded cabbage to the pot. Cook for 5-7 minutes, or until the vegetables are slightly tender.
- Step 4: Pour in the broth and milk. Pour in the chicken broth and milk, and add the dried thyme, salt, and pepper. Stir to combine.
- Step 5: Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
- Step 6: Purée the soup (optional). Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender.
- Step 7: Serve and enjoy. Serve the soup hot, topped with shredded cheddar cheese and a sprinkle of chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the chicken broth for vegetable broth for a vegetarian option.
- Pro tip: For an extra creamy soup, add 1-2 tablespoons of heavy cream or half-and-half towards the end of cooking time.
- Variation: Add cooked sausage, bacon, or ham for added protein and flavor.
- Tip: Use a variety of colorful carrots for a pop of color in the soup.
