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Embracing the Autumn Harvest with Cabbage Soup

Embracing the Autumn Harvest with Cabbage Soup

In these early autumn months, nature gifts us with a harvest that brings an abundance of tastes and nutrients that are unique to the season. Its flavours are rich and comforting. All those earthy root vegetables that we have been patiently waiting to devour are finally at their peak. And I, for one, cannot wait to put them to use in all kinds of soups, stews, and roasts!

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Cabbage is also vegetable that shines during the autumn season. It is a versatile and nutritional member of the cruciferous family, known for its crisp texture and slightly peppery flavour. When cooked, it becomes tender and imparts a subtle sweetness to dishes. And its ability to absorb flavours makes it an excellent addition to soups. I just love making a big batch of cabbage soup at the beginning of the fall.

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To me, September always feels like a reset. A time to get back on track from the lackadaisical ways of summer. Making healthy dishes to keep on hand, such as this soup, are a great way to encourage good choices when opening up the fridge. Cabbage is loaded with nutrients that support good health. It is rich in antioxidants, it’s a great source of vitamins K, C, & B6, plus it is an excellent source of folate and fiber. Slurping away at a bowl of this truly delicious soup is something I can feel good about.

The version of cabbage soup that I make is vegetarian, if you want to keep it a veggie dish but add more protein, white beans or tofu make a great addition. Or if keeping vegetarian isn’t a priority you can substitute for chicken stock and add in some ground beef too! I love that it is so versatile.
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Cabbage Soup
  • 2 TBSP olive oil
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • ½ TSP dried oregano
  • ½ TSP dried basil
  • ½ TSP Garlic Box roasted garlic salt
  • ½ TSP salt
  • ½ head of green cabbage, chopped
  • 1 (14 oz) can diced tomatoes
  • 6 cups vegetable broth
  • 1-2 TSP lemon juice (or vinegar)
  • ¼ cup fresh parsley
  • Pepper to taste


Roasted Garlic Sea Salt $9.00 | Green Cabbage $3.00 | Nonno's Lemons - Prices Vary*


  1. Heat oil in a large pot over medium high heat and add onions, carrots, and celery. Cook for 5 – 6 minutes.
  2. Add the minced garlic and spices. Stir while cooking until fragrant, about 1 minute.
  3. Add cabbage and let it sweat for 5 minutes, stirring frequently.
  4. Pour in broth and diced tomatoes & let simmer uncovered for 20 minutes, allowing time for broth to reduce a little and veggies to get nice and tender.
  5. Remove from heat and add lemon juice, fresh parsley and pepper. Stir.
  6. Serve and enjoy!

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The autumn harvest introduces such a range of earthy and robust flavours that are perfect for creating comforting dishes. Whether you are inspired to try this soup, or something else - eating seasonally is always worthwhile. Not only are we supporting all of our farmers who work tirelessly to bring food to our tables, but eating locally has numerous benefits for our health, and for the environment. When we consume fruits and vegetables that are in season, they are at their peak in terms of flavor and nutritional value. Seasonal produce is often fresher and more vibrant, as it doesn't have to travel long distances to reach our plates. If given the choice, I will always be in favour of buying my fruits and veggies from local markets over big box grocers. 

See you at the produce table!

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    Posted by Lorraine Runstedler on

    What a nice Post this Sunday Morning – I see you Marlene – and also see we have a new little one – Congrats.. Thank you for the Cabbage Soup Recipe – I am going to make it – sounds delicious!!

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