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Why You'll Love This batch cooking friendly cabbage and carrot soup with fresh herbs
- Easy to Make: This recipe is simple to prepare and requires minimal ingredients, making it perfect for busy weeks.
- Customizable: Feel free to add your favorite spices or herbs to make the recipe your own.
- Batch Cooking Friendly: This recipe is perfect for meal prep or feeding a crowd, as it can be easily made in large batches.
- Nourishing: This soup is packed with vitamins and minerals from the cabbage, carrots, and fresh herbs, making it a healthy and comforting option.
- Freezer Friendly: The leftovers can be stored in the freezer for up to 3 months, making it a convenient option for future meals.
- Cost-Effective: This recipe is budget-friendly and uses affordable ingredients, making it a great option for families or individuals on a budget.
- Versatile: This soup can be served as a main course or as a side dish, and it's perfect for lunch or dinner.
- Delicious: The combination of flavors and textures in this soup creates a truly delicious and satisfying meal.
Ingredient Breakdown
The key ingredients in this recipe are cabbage, carrots, onions, garlic, chicken or vegetable broth, and fresh herbs such as parsley, thyme, and rosemary. The cabbage and carrots provide a natural sweetness and crunch, while the onions and garlic add a depth of flavor. The broth helps to bring all the flavors together, and the fresh herbs add a bright and refreshing note. When selecting the ingredients, choose fresh and high-quality options to ensure the best flavor and texture. For the cabbage, look for firm and compact heads with crisp leaves. For the carrots, choose firm and straight roots with a bright orange color. For the fresh herbs, choose fragrant and fresh leaves with no signs of wilting.
How to Make batch cooking friendly cabbage and carrot soup with fresh herbs
Chop the onions and garlic into small pieces and sauté them in a large pot with a tablespoon of olive oil over medium heat until they are softened and translucent.
Add the chopped cabbage and carrots to the pot and stir to combine with the onions and garlic. Cook for 5-7 minutes or until the vegetables are tender.
Pour in the chicken or vegetable broth and add the fresh herbs. Bring the mixture to a boil and then reduce the heat to low and simmer for 20-25 minutes or until the soup has reached the desired consistency.
Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
Season the soup with salt and pepper to taste, and serve hot. You can garnish with additional fresh herbs or a dollop of sour cream, if desired.
Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 5 days or freeze for up to 3 months.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your soup.
Cook the vegetables until they are tender, but still crisp. Overcooking can result in a mushy and unappetizing texture.
Use the right amount of broth to achieve the desired consistency. Too little broth can result in a thick and unappetizing soup, while too much broth can result in a watery and unflavorful soup.
Add the fresh herbs towards the end of the cooking time to preserve their flavor and aroma. Adding them too early can result in a bitter and unappetizing flavor.
Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
Season the soup with salt and pepper to taste, and don't be afraid to add other spices or herbs to enhance the flavor.
Garnish the soup with additional fresh herbs or a dollop of sour cream to add a pop of color and flavor.
Don't be afraid to experiment with different ingredients and spices to create your own unique flavor combinations.
Common Mistakes to Avoid
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Overcooking the Vegetables:
Fix: Cook the vegetables until they are tender, but still crisp. Overcooking can result in a mushy and unappetizing texture.
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Using Too Much Broth:
Fix: Use the right amount of broth to achieve the desired consistency. Too much broth can result in a watery and unflavorful soup.
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Not Seasoning the Soup Generously:
Fix: Season the soup with salt and pepper to taste, and don't be afraid to add other spices or herbs to enhance the flavor.
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Not Blending the Soup Smoothly:
Fix: Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or coconut cream to give the soup a rich and creamy texture.
Add some cooked chicken, bacon, or sausage to give the soup a boost of protein.
Experiment with different herbs such as basil, oregano, or thyme to create unique flavor combinations.
Storage & Make-Ahead
Let the soup cool completely, then transfer it to an airtight container and store it at room temperature for up to 2 hours.
Transfer the soup to an airtight container and store it in the refrigerator for up to 5 days. Reheat the soup over low heat, stirring occasionally, until it reaches the desired temperature.
Transfer the soup to an airtight container or freezer bag and store it in the freezer for up to 3 months. To thaw, simply leave the soup in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! This soup freezes beautifully. Simply transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. To thaw, simply leave the soup in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
Can I use different types of broth?
Yes! You can use chicken or vegetable broth, or even a combination of both. The type of broth you use will affect the flavor of the soup, so feel free to experiment and find the combination that works best for you.
Can I add other ingredients to this soup?
Yes! This soup is a great base for adding other ingredients. Some ideas include diced cooked chicken, bacon, or sausage, or even some grated cheese. Feel free to experiment and find the combination that works best for you.
Is this soup gluten-free?
Yes! This soup is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the broth you use to ensure that it is gluten-free.
Can I make this soup in a slow cooker?
Yes! This soup can be made in a slow cooker. Simply sauté the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours. This is a great option for busy days when you want to come home to a ready-to-eat meal.
Can I make this soup in a pressure cooker?
Yes! This soup can be made in a pressure cooker. Simply sauté the onions and garlic in a pan, then transfer everything to the pressure cooker and cook for 10-15 minutes. This is a great option for those who want to cook the soup quickly and easily.
batch cooking friendly cabbage and carrot soup with fresh herbs
Ingredients
- 2 medium carrots, peeled and chopped
- 1 small head of cabbage, cored and chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream or half-and-half (optional)
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
Instructions
- Step 1: Chop the vegetables. Chop the carrots, cabbage, onion, and garlic. Make sure they are all roughly the same size so they cook evenly.
- Step 2: Sauté the vegetables. In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the chopped garlic and cook for an additional minute.
- Step 3: Add the chopped carrots and cabbage. Add the chopped carrots and cabbage to the pot. Cook for 10 minutes, stirring occasionally, until they start to soften.
- Step 4: Add the broth and spices. Pour in the vegetable broth, dried thyme, salt, and pepper. Stir to combine, then bring the mixture to a boil.
- Step 5: Simmer the soup. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the vegetables are tender.
- Step 6: Purée the soup (optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
- Step 7: Add the heavy cream or half-and-half (optional). If using, stir in the heavy cream or half-and-half to add a creamy texture to the soup.
- Step 8: Season and serve. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with chopped fresh parsley and dill.
Recipe Notes
- Storage tip: Let the soup cool, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- Make ahead: Prepare the soup up to a day in advance, then reheat it over low heat until warmed through.
- Substitution: Swap the vegetable broth for chicken broth if you prefer a richer flavor.
- Pro tip: For an extra creamy soup, add 1-2 tablespoons of unsalted butter to the pot during the last 5 minutes of cooking.
- Variation: Add 1-2 cups of diced cooked chicken or turkey to the soup for added protein.
- Tip for batch cooking: Prepare a large batch of the soup, then portion it out into individual containers and freeze for up to 3 months.
