Cabbage and Roots Soup

This recipe can be made with whatever root vegetables you have available. Any one or combination of the following would work well: carrots, parsnips, turnips, rutabaga, celeriac. Or you could just add more potatoes.


  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups broth (vegetable, chicken, or beef)
  • 1 (28 ounce) can tomatoes
  • 1 small cabbage, sliced, or ½ large
  • 2 medium white potatoes or sweet potatoes scrubbed and cubed
  • 2 cups root vegetables peeled as desired and sliced or cubed
  • 1 Tbsp fennel seed or caraway seed optional
  • Salt and pepper to taste
  • 4 cups or more of water


  • Heat the oil in the bottom of a large pot. Sauté the garlic and onions until the onions are transparent, about 5 minutes.
  • Add the broth, the rest of the vegetables, and fennel or caraway seeds (if using).
  • Bring to a boil, then let simmer for 30 minutes. Add more water as necessary while cooking.
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