This vegetarian cabbage soup recipe makes a massive pot from some of the cheapest vegetables available. It’s hearty, it’s comforting and above all it’s economical!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 tablespoon olive oil or water if you are oil free – $0.08
- 1 medium onion diced – $0.24
- 2 cloves of garlic minced – $0.16
- 1 teaspoon hot smoked paprika* – $0.10
- 4 cups (1 litre) vegetable stock – $1.80
- 2 cups (280 ml) water (or additional vegetable stock if you’re not stingy) – $0.00
- ½ head Savoy cabbage shredded – $0.75
- 2 potatoes diced – $0.61
- 1 can (15 oz / 425 grams) white beans drained and rinsed – $0.50
- 2 tablespoons finely chopped fresh dill or your favourite herb plus a bit more to garnish – $0.38
- 2 teaspoons salt or to taste – $0.04
- Pepper to taste – $0.02
- Heat the oil or water in a large pot over medium heat. Add the onion and fry until soft and beginning to turn golden brown. Add the garlic and fry, stirring, for another 30 seconds or until fragrant. Add the paprika and fry, stirring, for 15 seconds to bring out the flavour.
- Add the stock and water. Cover the pot and raise the heat to bring it to a boil. Once boiling, add the cabbage and potatoes. Reduce the heat to a simmer and partially cover the pot. Simmer until the potatoes are tender – for me it was about 10 minutes.
- Add the beans and dill. Taste and add salt as necessary – I added 2 teaspoons – and pepper. Give it a couple minutes to heat the beans through then serve garnished with a few sprigs of dill.
*You don’t need to use hot paprika, you can use regular smoked paprika if you prefer. I like the brand pimentón de la Vera La Dalia for its super smoky flavour. If yours isn’t as good, you may need to add more than the teaspoon I used in the recipe.
Calories: 161kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Sodium: 1438mg | Potassium: 751mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 33mg | Calcium: 96mg | Iron: 4.4mg
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