Italian Cabbage and Carrot Soup

Italian Cabbage and Carrot Soup

This soup was inspired by a cabbage soup my Mom used to make whenever she went back on weight watchers. Even though it’s diet friendly, it’s really delicious. My husband who loves his meat dinners really liked this vegan soup. It’s flavored with fresh parsley and ground thyme. The grocery store was out of fresh thyme, so I used ground, which surprisingly, turned out great. I added a ton of carrots, because I love them in soups, plus they are a really cheap and filling ingredient.

Although this soup is vegan, for leftovers, I made a paleo version with baked parsley, garlic, and thyme meatballs. Normally, I make my meatballs with rosemary and garlic, check out the recipe here. But these were surprisingly good, and I definitely plan on making them for the blog in the near future.

Italian Cabbage and Carrot Soup
Prep time
Cook time
Total time
  • ¾ head of napa cabbage (I prefer the leafier ends)
  • 10 chopped carrots
  • 1 tsp of ground thyme
  • 1 stalk of celery
  • ½ chopped white onion
  • 2 tbsp of tomato paste
  • 2 fresh bay leaves
  • 1 tomato halved
  • ½ cup of chopped parsley
  • water (enough to cover vegetables)
  1. Chop cabbage, carrots, parsley, and onions and add to dutch oven.
  2. Then add in one whole celery stalk, bay leaves, and one tomato halved.
  3. Add in tomato paste and spices.
  4. Then cover vegetables with water, put on lid and let simmer for a few hours.
  5. When ready to serve, remove halved tomatoes, celery stalk, and bay leaves. These are to flavor the broth.
Nutrition Information
Serving size: 4-6

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