Ingredients
Scale
- 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