Northern Winds Cabbage and Potato Soup
A hearty, comforting soup of tender cabbage and potatoes simmered with aromatic herbs, inspired by northern climates. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs medium, diced yellow onion, medium, diced carrots, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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
- 1 small head (about 1.5 lbs), cored and chopped green cabbage
- 3 medium (about 1 lb), peeled and diced into 1/2-inch cubes russet potatoes
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1 bay leaf; cook for 1 minute until fragrant.
- Step 3: Add 6 cups vegetable broth, 1.5 lbs chopped green cabbage, and 3 diced medium russet potatoes. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until potatoes and cabbage are tender.
- Step 4: Season with 1 tsp sea salt and 1/2 tsp black pepper. Remove bay leaf before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern Winds Cabbage and Potato Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Northern Winds Cabbage and Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced yellow onion from drying out.
Can I substitute ingredients in Northern Winds Cabbage and Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Northern Winds Cabbage and Potato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Northern Winds Cabbage and Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
