Cabbage and Onion Soup

A warm, light and comforting soup made with cabbage, onions, garlic and simple seasonings. Perfect for a healthy lunch or a light dinner.

Preparation time: 10 minutes Cooking time: 25–30 minutes Servings: 3–4

Ingredients

• ½ medium cabbage, finely shredded

• 2 medium onions, thinly sliced

• 2 cloves garlic, minced

• 1 medium carrot, sliced (optional)

• 1 tbsp olive oil or butter

• 4 cups vegetable or chicken stock (about 1 litre)

• ½ tsp black pepper

• ½ tsp salt, or to taste

• ½ tsp cumin powder (optional)

• ½ tsp dried thyme or mixed herbs (optional)

• 1 tsp lemon juice

• 1 tbsp chopped fresh coriander or parsley

Method

1. Sauté the onions: Heat the oil or butter in a large pot over medium heat. Add the sliced onions and cook for 5–7 minutes until soft and lightly golden.

2. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Add the vegetables: Add the shredded cabbage and carrot, if using. Stir and cook for 3–4 minutes until the cabbage begins to soften.

4. Add stock and seasonings: Pour in the stock. Add black pepper, salt, cumin and thyme. Stir well.

5. Simmer: Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the cabbage is tender.

6. Adjust the flavour: Add lemon juice and taste. Adjust the salt and pepper as needed.

7. Serve: Garnish with fresh coriander or parsley and serve hot.

Tips for delicious soup

• For a richer flavour: Caramelise the onions slowly until golden before adding the cabbage.

• For a creamy soup: Blend part or all of the cooked soup, then stir in 2–3 tablespoons of cream.

• For a spicy Pakistani-style version: Add green chilli, a pinch of red chilli powder and a little freshly ground black pepper.

• For extra protein: Add cooked shredded chicken, white beans or lentils.

• For a thicker soup: Blend one cup of the cooked vegetables and return it to the pot.

Serving suggestion: Enjoy with whole-wheat toast, garlic bread or a simple grilled sandwich.