Potato and cabbage soup with garlic and chives
Potato and cabbage soup with garlic and chives combines earthy potato and cabbage flavors with aromatic garlic and fresh chives. It's a simple, nutritious dish ideal for a warming meal.
Cook time 30 min
Prep time 5 min
Ingredients:
1 potato4 cups vegetable broth
4 garlic cloves
1 tbsp chives
1/2 cabbage
Potato and cabbage soup with garlic and chives is a comforting and hearty dish that is perfect for a chilly day. This dish brings together the earthy flavors of potatoes and cabbage with the aromatic goodness of garlic and the fresh zest of chives. Simple and quick to prepare, this soup is not only delicious but also packed with nutrients. Ideal for vegans and vegetarians, it can be enjoyed as a main or a side dish.
Instructions:
- Peel and dice the potato into small cubes.
- Mince the garlic cloves.
- Shred the cabbage.
- Finely chop the chives.
- In a large pot, bring the vegetable broth to a boil over medium-high heat.
- Add the diced potatoes and minced garlic to the pot. Reduce the heat to medium and let it simmer for about 10 minutes, or until the potatoes begin to soften.
- Add the shredded cabbage to the pot. Continue to simmer the soup for another 15 minutes, or until the cabbage is tender and the potatoes are fully cooked.
- Check the seasoning of the soup and add salt and pepper to taste.
- Ladle the soup into bowls.
- Garnish each bowl with the finely chopped chives before serving.
- Serve hot. Enjoy this comforting and nutritious Potato and Cabbage Soup with Garlic and Chives!
In conclusion, potato and cabbage soup with garlic and chives is an easy-to-make yet flavorful dish that can warm your heart and soul. Whether you are looking for a light lunch or a comforting dinner, this soup is sure to satisfy your taste buds. With its nutrient-rich ingredients and simple preparation, this recipe is a winner for any meal occasion.
Potato and cabbage soup with garlic and chives FAQ:
The soup takes approximately 25 minutes to cook. First, simmer the diced potatoes and minced garlic for about 10 minutes, then add the shredded cabbage and continue to simmer for another 15 minutes until the cabbage is tender.
If you don’t have chives, you can use green onions or finely chopped parsley as a substitute. Both will provide a similar fresh flavor, though the taste may differ slightly.
Yes, you can make this soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
The potatoes are fully cooked when they are tender and easily pierced with a fork. This usually takes about 10 minutes of simmering in the broth.
A large pot, ideally 4 to 6 quarts, is recommended for making this soup. This size will provide enough space for the ingredients to cook evenly and allow room for stirring.
Tips:
- Tip 1: For a creamier texture, you can blend a portion of the soup and mix it back into the pot.
- Tip 2: Feel free to add other vegetables like carrots or celery to enhance the flavor and nutritional value of the soup.
- Tip 3: Use fresh garlic and chives for the best flavor. If you only have dried chives, reduce the quantity to about 1 teaspoon.
- Tip 4: Season the soup with salt and pepper to taste. You can also add a pinch of paprika for a bit of heat.
- Tip 5: For a richer taste, you can sauté the garlic in a bit of olive oil before adding it to the soup.
Nutrition per serving
4 ServingsCalories 120kcal
Protein 4.13g
Carbohydrates 27g
Fiber 4.85g
Sugar 6g
Fat 0.38g
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