There’s nothin’ better than warming up with a hot bowl of soup on a cold day, and we hope you do exactly that with this cabbage soup recipe! Try it out for St. Patrick’s Day if you’re feeling festive, and see if it’s a recipe you’ll keep in your recipe book.
This recipe features Primo’s Madagascar Black Pepper Olive Oil.
Insider Tip: This soup would go great with a slice of Rita’s Irish Soda Bread. 😋 The best part? It’s a super easy bread recipe to bake!
Cabbage Soup
Enjoy a delicious cup of steamy cabbage soup for St. Patrick's Day and all year round!
Ingredients
- 2 tbsp Primo's Madagascar Black Pepper Olive Oil
- 1 chopped onion
- 2 shredded carrots
- 2 tbsp Kerrygold butter
- 1 head chopped small cabbage
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 6 cup vegetable broth
- 5 peeled and cubed medium potatoes
- 1 10.5 oz can cream of celery soup
Instructions
- Warm up Primo's Madagascar Black Pepper Olive Oil in a large soup pot and cook onions and carrots on medium/high heat until the onions are semi-translucent
- Add butter, cabbage, garlic, pepper, and salt to the pot. Stir and cook for 5 minutes.
- Pour broth into the pot, add the potatoes, and mix well.
- Reduce the heat to medium/low, cover your pot and let the soup simmer until your potatoes are soft. (About 30 minutes.)
- Reduce to low heat and pour the cream of celery soup into the pot. Cover the pot again and continue simmering for another 15 minutes.
- Turn off the heat and serve hot!
Notes
Special thanks to South Your Mouth for inspiring a vegetarian version of this recipe.
Let us know what you think in the comments below.
Soup’s on!
