German Proxy Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, comforting vegetable soup with potatoes, carrots, and cabbage, simmered in savory broth and brightened with fresh dill. This german-inspired soups ready in about 40 minutes pairs olive oil, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 2, peeled and diced potatoes
• 4 cups vegetable broth
• 1 cup, chopped cabbage
• 1/2 cup frozen peas
• 1 tsp dried thyme
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh dill

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened.
2. Step 2: Stir in 2 diced potatoes, 4 cups vegetable broth, 1 cup chopped cabbage, 1 tsp dried thyme, 1/2 tsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 20 minutes until vegetables are tender.
3. Step 3: Add 1/2 cup frozen peas and cook for 3 more minutes until peas are heated through.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh dill. Serve hot with extra dill for garnish.