Cabbage Vegetable Soup

Name: Cabbage Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ¼ cup extra-virgin olive oil; 1 large yellow onion, chopped (about 1 ¾ cups); 2 large carrots, chopped (about 1 ½ cups); 3 celery stalks, diced (about 1 ¼ cups); ½ teaspoon fine salt, divided; 3 g arlic cloves, pressed or minced; 1 teaspoon dried oregano; 1 small or ½ medium green cabbage, chopped (about 6 cups); 15 ounces crushed or diced tomatoes; 4 cups water, more as needed; ¼ cup chopped fresh flat-leaf parsley or dill; 1 to 2 tablespoons lemon juice or apple cider vinegar, to taste; Freshly ground black pepper, to taste

This flavorful cabbage soup recipe is full of vegetables. Serve it as a healthy side dish on cold days. Recipe yields 6 bowls of soup.

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Cookie and Kate — Cookie and Kate

Bahan-bahan

6 porsi

¼ cup extra-virgin olive oil
1 large yellow onion, chopped (about 1 ¾ cups)
2 large carrots, chopped (about 1 ½ cups)
3 celery stalks, diced (about 1 ¼ cups)
½ teaspoon fine salt, divided
3 g arlic cloves, pressed or minced
1 teaspoon dried oregano
1 small or ½ medium green cabbage, chopped (about 6 cups)
15 ounces crushed or diced tomatoes
4 cups water, more as needed
¼ cup chopped fresh flat-leaf parsley or dill
1 to 2 tablespoons lemon juice or apple cider vinegar, to taste
Freshly ground black pepper, to taste

Langkah-langkah

Warm the oil in a large pot over medium heat. Add the onion, carrot, celery and ¼ teaspoon of the salt. Cook until the veggies are tender, stirring often, about 5 to 8 minutes.
Add the garlic, oregano, and another ¼ teaspoon salt. Cook until fragrant while stirring constantly, about 1 minute.
Increase the heat to medium-high and add the cabbage. Cook for 5 minutes, while stirring frequently.
Pour in the water and tomatoes (add 1 more cup of water if you want a more brothy soup). Bring the mixture to a simmer and cook, uncovered, until the veggies are nicely tender, about 15 minutes.
Remove the pot from the heat and stir in the fresh herbs, 1 tablespoon lemon juice or vinegar, and about 10 twists of freshly ground pepper. Taste, and adjust as necessary—add up to 1 more tablespoon lemon juice or vinegar for more zing, another ¼ teaspoon salt for more overall flavor, or more black pepper. Serve in bowls. Leftovers keep well in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori1628% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 18.000

Per Porsi Rp 3.000/porsi

🏠 Lebih hemat ~Rp 36.000 dari beli jadi!

📋 Rincian Harga Bahan (8% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
extra-virgin olive oil	0.25 cup	-	-
yellow onion	1 large	-	-
carrots	2 large	-	-
celery stalks	3	-	-
fine salt	0.5 teaspoon	-	-
arlic cloves	3 g	-	-
dried oregano	1 teaspoon	-	-
or ½ medium green cabbage	1 small	-	-
crushed or diced tomatoes	15 ounces	Rp 12.000/kg	Rp 18.000
water	4 cups	-	-
chopped fresh flat-leaf parsley or dill	0.25 cup	-	-
to 2 tablespoons lemon juice or apple cider vinegar	1	-	-
Freshly ground black pepper	-	-	-