Cabbage soup with potatoes and thyme | NordMad
Soup

Cabbage soup with potatoes and thyme | NordMad

A simple winter soup where white cabbage takes center stage. Potatoes make it satisfying, thyme brings warmth, and a little lemon rounds out the flavor.

TraditionalAutumnWinterEverydayComfort foodSoup
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Rate:
50 min total
4 servings
Very Easy

Ingredients

servings

  • Soup

    • 700 g White cabbage
    • 500 g Potatoes
    • 1 stk Large onion
    • 2 fed Garlic
    • 2 spsk Rapeseed oil or olive oil
    • 1.3 l Vegetable stock
    • 1.5 tsk Dried thyme
    • 1 stk Bay leaf
    • 1 spsk Lemon juice
    • 0.8 tsk Salt, or to taste
    • 0.3 tsk Freshly ground black pepper

  • To serve

    • 4 skiver Whole-grain bread
    • 4 kviste Fresh thyme, optional

Instructions

  1. 1

    Slice the cabbage and vegetables

    1. Remove the outer leaves and hard core from the cabbage. Slice it into strips about 1 cm wide. Peel the potatoes and cut them into 2–3 cm cubes.
    2. Peel the onion and garlic. Roughly chop the onion and finely chop the garlic.
    15 min
    KnifeCutting Board
  2. 2

    Soften the onion and cabbage

    1. Heat the oil in a large pot over medium heat. Cook the onion for 3 minutes without browning it. Add the garlic, cabbage and a small pinch of salt.
    2. Cook the cabbage for 7–8 minutes, stirring regularly, until it softens and smells mild and sweet.
    10 min
    Pot
  3. 3

    Simmer the soup

    1. Add the potatoes, vegetable stock, dried thyme and bay leaf. Bring to a boil, lower the heat, cover and simmer for 20–25 minutes.
    2. The soup is ready when the potatoes are tender and the cabbage still has a little texture.
    25 min
    Pot
  4. 4

    Thicken and season

    1. Remove the bay leaf. Mash some potato cubes against the side of the pot with a spoon; this lightly thickens the soup while keeping the cabbage distinct.
    2. Stir in the lemon juice and season with salt, pepper and, if needed, more thyme. Serve hot with whole-grain bread and fresh thyme.
    5 min
    Pot

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Details

Storage

Fresh

  • • Duration: 4 dage
  • • Temperature: 5 °C
  • • Method: Store in an airtight container in the fridge for up to 3 days.

Frozen

  • • Duration: 3 måneder
  • • Temperature: -18 °C

Tips

Preparation

  • • Slice the cabbage fairly evenly so fine strips do not cook away while thicker ones remain hard.
  • • Starchy potatoes thicken the soup best when some of the cubes are mashed at the end.

Cooking

  • • Give the cabbage time in the oil before adding the stock. This softens its raw flavor and draws out its natural sweetness.
  • • Cook only until the cabbage is tender with a little bite. Longer cooking makes both flavor and aroma heavier.

Serving

  • • Toasted rye bread or hearty sourdough turns this simple soup into a full meal.
  • • For a non-vegetarian version, serve crisp bacon separately so the base soup remains vegan.

Author

N

Nordmad

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Author

N

Nordmad