There’s something magical about a big pot of soup simmering on the stove, especially when it’s as easy as this one-pot cabbage soup. On busy weeknights when I’m juggling homework and laundry, this is my go-to – hearty, healthy, and so simple to throw together. The coconut milk adds this wonderful creaminess that makes it feel indulgent, while all those veggies pack in the nutrition. My kids actually ask for seconds (shocking, I know!), and I love how the whole house smells like comfort when it’s cooking. Best part? Just one pot to wash when we’re done!
Table of Contents
Table of Contents
Why You’ll Love This One-Pot Cabbage Soup
This soup is a game-changer for busy weeknights—here’s why:
- Quick prep: Chop, sauté, simmer—done in under 45 minutes.
- One-pot wonder: Minimal cleanup means more time for yourself (or that extra episode of your favorite show).
- Nutrient-packed: Cabbage, carrots, and potatoes make it hearty and healthy.
- Adaptable: Swap veggies, add protein, or tweak spices—it’s forgiving and flexible.
- Creamy comfort: Coconut milk gives it richness without heaviness.
Trust me, even my picky eater comes back for seconds!
Ingredients for One-Pot Cabbage Soup
Here’s what you’ll need to make this cozy, flavorful soup (I promise it’s all simple stuff!):
- Vegetables: 1 medium head green cabbage (about 2 lbs), chopped • 1 large onion, diced • 3 cloves garlic, minced • 3 carrots, sliced • 2 celery stalks, diced • 2 medium potatoes, peeled and cubed
- Liquids: 4 cups vegetable broth • 1 cup full-fat coconut milk (the good creamy stuff!)
- Seasonings: 1 tbsp olive oil • 1 tsp dried thyme • 1 tsp smoked paprika • Salt & pepper to taste
- Garnish: Fresh parsley (makes it pretty and adds freshness)
Ingredient Notes & Substitutions
No stress if you’re missing something—this soup is super adaptable:
- Swap coconut milk with almond milk (though it won’t be as creamy) or heavy cream
- Use sweet potatoes instead of regular for extra sweetness
- Toss in white beans or shredded chicken for protein
- Red cabbage works too—just know it’ll turn your soup pinkish!
The only thing I wouldn’t skip? That smoked paprika—it gives the soup its magic depth.
How to Make One-Pot Cabbage Soup
Okay, let’s get cooking! This soup comes together so easily—just follow these simple steps:
- Sauté the aromatics: Heat olive oil in your biggest pot over medium heat. Add onions and cook for 5 minutes until they’re soft and translucent (don’t rush this—it builds flavor!). Toss in the garlic, carrots, and celery, stirring for another 4-5 minutes until they start to soften.
- Wilt the cabbage: Pile in that chopped cabbage and potatoes—it’ll look like way too much at first, but trust me! Stir everything together and let it cook for 3-4 minutes until the cabbage starts to collapse.
- Season it right: Sprinkle in the thyme, smoked paprika, salt, and pepper. Give it a good stir—your kitchen should smell amazing by now!
- Simmer to perfection: Pour in the vegetable broth, bring it to a boil, then reduce heat to low. Let it bubble gently for 20-25 minutes until the potatoes are fork-tender.
- Creamy finish: Remove from heat and stir in the coconut milk. Want it extra creamy? Use an immersion blender to pulse a few times—just leave plenty of texture!
- Serve with love: Ladle into bowls and top with fresh parsley. Watch everyone come running when they smell it!
Tips for Perfect One-Pot Cabbage Soup
After making this dozens of times, here’s what I’ve learned:
- Don’t overcook the cabbage: It should be tender but still have a slight bite—nobody likes mushy cabbage!
- Taste as you go: Start with less salt—you can always add more after adding the coconut milk.
- Fresh herbs make a difference: If you have fresh thyme, use 1 tbsp instead of dried.
- Watch the heat: Keep the simmer low after adding coconut milk to prevent curdling.
- Texture trick: For chunkier soup, blend just one cup and stir it back in.
Magical 10-Ingredient One-Pot Cabbage Soup Recipe
A simple and hearty one-pot cabbage soup packed with vegetables and flavored with coconut milk and spices.
- Total Time: 45 mins
- Yield: 6 servings 1x
Ingredients
- 1 medium head of green cabbage, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 medium potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, sliced carrots, and diced celery to the pot. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the chopped cabbage and potatoes, cooking for another 3-4 minutes until the cabbage begins to wilt.
- Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Mix well to combine all the flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, until the potatoes are tender.
- Once cooked, remove the pot from heat and stir in the coconut milk. For a creamier texture, use an immersion blender to slightly blend the soup, leaving some chunks for added texture.
- Serve hot, garnished with freshly chopped parsley on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra protein, add cooked beans or shredded chicken.
- Adjust the thickness by adding more broth if needed.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Serving Suggestions for One-Pot Cabbage Soup
This soup is a meal on its own, but I love dressing it up with a few extras! For a cozy dinner, serve it with warm crusty bread – perfect for soaking up every last drop. A simple green salad with lemon vinaigrette makes a fresh contrast. Get creative with garnishes too – I often sprinkle extra parsley, a pinch of chili flakes for heat, or even a squeeze of lemon to brighten the flavors. My husband swears by crumbling a few buttery crackers on top – messy but delicious!
Storing and Reheating One-Pot Cabbage Soup
This soup keeps beautifully, making weekday lunches a breeze! Store leftovers in an airtight container in the fridge for up to 3 days—the flavors actually get better as they mingle. For longer storage, freeze portions for up to a month (perfect for those “I forgot to meal prep” emergencies). Just thaw overnight in the fridge when you’re ready.
When reheating, go low and slow—the coconut milk can separate if you rush it. Gently warm it on the stove over medium-low heat, stirring often. If it does separate, a quick whisk brings it right back together. Pro tip: Add a splash of broth when reheating to loosen it up if needed!
One-Pot Cabbage Soup Variations
One of my favorite things about this soup is how easy it is to transform with just a few tweaks! Here are the variations we love:
- Thai-Inspired: Add 1 tbsp grated ginger with the garlic and stir in lime juice and cilantro at the end. So fresh!
- Southern Comfort: Brown some smoked sausage with the onions—instant heartiness. A dash of hot sauce takes it over the top.
- Asian Twist: Swap veggie broth for mushroom broth, add soy sauce, and toss in shiitakes. Top with green onions.
The basic recipe is just the beginning—make it your own! If you enjoy hearty, vegetable-forward meals, you might also like this anti-inflammatory chicken soup recipe.
One-Pot Cabbage Soup FAQs
I get asked about this soup all the time—here are the most common questions with my tried-and-true answers:
- Can I use red cabbage instead of green? Absolutely! Just know it’ll give your soup a pinkish-purple hue (my kids think it’s fun). The flavor’s slightly sweeter too.
- How can I make it creamier? Blend half the soup before adding coconut milk, or stir in a spoonful of cashew butter—it adds richness without overpowering.
- Can I freeze this soup? Yes! Though the potatoes may get a bit grainy. For best results, freeze before adding coconut milk—just stir it in when reheating.
- What protein can I add? White beans, shredded chicken, or even tofu work great. Add cooked proteins in the last 5 minutes just to heat through.
Still have questions? Drop them in the comments—I’m happy to help! You can also follow along for more easy recipes on Facebook.
Nutritional Information for One-Pot Cabbage Soup
Nutrition facts can vary depending on your exact ingredients, but here’s the general breakdown per serving (about 1½ cups):
- Calories: 180
- Fat: 7g (4g saturated)
- Carbs: 25g
- Fiber: 6g
- Protein: 4g
Not bad for such a filling, veggie-packed meal! The coconut milk adds healthy fats while keeping it dairy-free. If you are looking for other creamy, healthy soups, check out my recipe for creamy loaded potato soup.
Did You Make This One-Pot Cabbage Soup?
I’d love to hear how your soup turned out! Leave a star rating below or share your thoughts in the comments—did you add any fun twists? Snap a photo and tag us @FrostyRecipes so I can see your cozy creation. Nothing makes me happier than seeing my recipes in your kitchen!
