Gordon Ramsay Cabbage Soup Recipe 

This easy cabbage soup is warm, hearty, and full of flavor. Made with cabbage, carrots, and potatoes in a simple vegetable broth, it has a slight kick from red pepper flakes and a tangy twist from sauerkraut and preserved lemon. It’s a perfect meal for a cozy day, served with crusty bread!

Ingredients Needed:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 1 small head of cabbage (green), roughly chopped
• 1 large carrot, sliced into coins on the diagonal
• 3 small waxy potatoes, like Yukon Gold, sliced into coins or wedges
• 5 cups vegetable broth
• Kosher salt and freshly ground black pepper to taste
• ¼ cup sauerkraut, rinsed
• ½ preserved lemon, seeds removed and finely chopped
• Sour cream, to garnish
• Fresh dill, chopped, to garnish

How To Make Cabbage Soup Recipe?

1. Sauté the onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft.
2. Add garlic and spices: Stir in chopped garlic and red pepper flakes. Cook for another minute until fragrant.
3. Add vegetables and broth: Add cabbage, carrots, potatoes, and vegetable broth. Season with salt and pepper.
4. Simmer the soup: Bring to a boil, then reduce the heat and let it simmer uncovered for 35–40 minutes until the potatoes are soft.
5. Finish with sauerkraut: Stir in rinsed sauerkraut just before serving. Adjust seasoning if needed.
6. Serve and garnish: Ladle the soup into bowls. Top with preserved lemon, sour cream, and fresh dill. Serve with toasted sourdough or rye bread.

Recipe Tips:

• Chop cabbage evenly: Cut the cabbage into similar-sized pieces so it cooks evenly and becomes tender without some parts turning mushy.
• Use the right potatoes: Waxy potatoes like Yukon Gold hold their shape well in soup. Avoid starchy potatoes like Russets, which can break apart and make the soup too thick.
• Add sauerkraut at the end: Stir in the sauerkraut just before serving to keep its tangy flavor fresh. If you add it too early, it will lose its sharp taste.
• Control the spice level: Red pepper flakes add heat, but you can reduce or skip them if you prefer a mild soup. If you want extra spice, add a little more before serving.
• Let the flavors develop: This soup tastes even better after a few hours or the next day. If you have time, let it sit for a while before serving for a richer taste.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cabbage soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Let the soup cool completely, then pour it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm over medium heat, stirring occasionally, until hot. Add a little broth or water if needed.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Potassium: 620mg
• Total Carbohydrate: 27g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 4g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Fish Soup Recipe 
• Gordon Ramsay White Bean Soup Recipe 
• Gordon Ramsay Celery Soup Recipe