Vegetarian Dill & Chive Cabbage Soup

Total time55 min

Prep time15 min

Cook time40 min

This bright, veggie-packed pot is exactly the kind of soup you want simmering on a weeknight. Cabbage, carrots, celery, and sweet potato cook down until tender in a warmly spiced broth built on turmeric and ginger, with a splash of apple cider vinegar keeping things lively. Fresh dill and chives stirred in at the end give it that herby, fresh-off-the-stove finish, and a final squeeze of lemon juice brightens every spoonful. It's hearty enough to feel like a full meal but light enough to eat any day of the week. This one's a solid, comforting choice for a vegetarian kitchen, and it reheats beautifully for lunches all week long.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
½ small head green cabbage (about 4 cups), cored and roughly chopped
1 medium sweet potato, peeled and cut into ¾-inch cubes
6 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 tbsp apple cider vinegar
1 tsp ground turmeric
½ tsp ground ginger
1 tsp salt, plus more to taste
¼ cup fresh dill, roughly chopped
¼ cup fresh chives, thinly sliced
1 tbsp fresh lemon juice

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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