Make some delicious Zucchini and Cabbage soup today. Zucchini and cabbage soup is a healthy and delicious dish that can be enjoyed any time of the year. It is a light and refreshing soup that is perfect for lunch or dinner. This soup is easy to make and requires only a few ingredients. I will guide you through the step-by-step process of making zucchini and cabbage soup.
Zucchini and cabbage soup is a versatile dish that can be enjoyed year-round, but it is especially fitting for the spring and summer months when fresh zucchini and cabbage are in season. Zucchini is typically in season from June through late August, while cabbage is available from June through November.
During the spring and summer months, people tend to crave lighter and refreshing meals that are not too heavy or rich. Zucchini and cabbage soup is a perfect choice for these occasions, as it is a light and healthy soup that is packed with fresh vegetables and herbs. The soup is also a great way to use up the abundance of zucchini and cabbage that are typically available during this time of year.
That being said, this soup can also be enjoyed during the fall and winter months when the weather is cooler and heartier meals are more appropriate. You can make the soup more substantial by adding some cooked beans or meat, and serving it with a warm and crusty bread.
Overall, zucchini and cabbage soup is a versatile dish that can be enjoyed any time of the year, but it is especially fitting for the spring and summer months when fresh zucchini and cabbage are abundant.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 medium zucchinis, chopped
- 1 small head of cabbage, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the chopped zucchinis and cabbage to the pot and stir well to combine. Sauté for 5-7 minutes, until the vegetables start to soften.
- Add the vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the vegetables are tender.
- Add the dried thyme, salt, and black pepper to the pot and stir well.
- (Optional) Use an immersion blender to puree the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend until smooth.
- Add the chopped parsley and lemon juice to the soup and stir well. Taste and adjust the seasoning as needed.
- Serve the soup hot, garnished with additional chopped parsley if desired.
- To make this soup even more filling, you can add some cooked quinoa, brown rice, or chickpeas to the pot before pureeing the soup.
- If you don’t have an immersion blender, be careful when transferring the soup to a blender as it will be hot. Allow the soup to cool slightly before blending and work in batches if necessary.
- This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, simply heat gently on the stovetop or in the microwave until hot.
Want to make it even more savory? Yes, you can add meat to this soup to make it more substantial and filling. Here are some ideas for adding meat to the soup:
- Chicken: You can add cooked and shredded chicken to the soup after pureeing it. Simply stir in the chicken and heat the soup until the chicken is warmed through.
- Ground Beef: Brown some ground beef in a separate pan and drain off any excess fat. Add the beef to the soup after pureeing it and stir well to combine.
- Sausage: Cook some sliced sausage in a separate pan and add it to the soup after pureeing it. This will add a nice smoky flavor to the soup.
- Bacon: Cook some chopped bacon in a separate pan until crispy. Drain off any excess fat and add the bacon to the soup after pureeing it.
When adding meat to the soup, it’s important to make sure it is fully cooked before adding it to the soup. You can cook the meat separately and then add it to the soup, or you can cook it in the same pot as the vegetables before adding the broth. Keep in mind that adding meat to the soup will increase the cooking time, so you may need to simmer the soup for a bit longer to ensure the meat is fully cooked and tender.
Zucchini and cabbage soup is a light and healthy dish that pairs well with a variety of side dishes. Here are some ideas for side dishes that will complement the flavors of the soup:
- Bread: A warm and crusty bread such as French bread or garlic bread is a classic side dish that will pair well with the soup. You can also serve some crackers or croutons on the side.
- Salad: A fresh and light salad will balance out the rich and creamy soup. You can make a simple green salad with lettuce, cucumber, and tomato, or a more elaborate salad with roasted vegetables, nuts, and cheese.
- Grilled Vegetables: Grilled vegetables such as asparagus, eggplant, and bell peppers are a great way to add some texture and flavor to the meal. You can grill the vegetables and serve them alongside the soup or chop them up and add them to the soup before serving.
- Quinoa: A side of cooked quinoa will add some protein and fiber to the meal, making it more filling and satisfying. You can toss the quinoa with some herbs and olive oil for added flavor.
- Roasted Potatoes: Roasted potatoes are a comforting and hearty side dish that will pair well with the soup. You can season the potatoes with herbs and spices for added flavor.
Overall, the key is to keep the side dishes simple and light, so that they don’t overpower the delicate flavors of the soup. Choose side dishes that will complement the soup and add some variety to the meal.
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