Whipping up this shrimp and cabbage soup is like giving your taste buds a cozy, heartfelt hug on a chilly evening. Trust me, once you savor that first comforting spoonful, you’ll wonder where this recipe has been all your life!
I love making dishes that are not just nourishing but also packed with flavor, and my Cabbage Shrimp Soup fits that bill perfectly. Using ingredients like fresh shrimp, nutrient-rich cabbage, and aromatic spices such as thyme and paprika, this soup is a super hearty bowl of nourishment that is practically overflowing with protein.
And the hint of lemon juice, which I’m slightly obsessed with, adds such a delightful brightness that I can’t imagine this soup without it.
Cabbage Shrimp Soup Recipe Ingredients
- Cabbage: Rich in fiber, supports digestion, low-calorie, antioxidant properties.
- Shrimp: High in protein, low in calories, source of selenium and vitamin B12.
- Onion: Adds sweetness, contains antioxidants, supports immune health.
- Garlic: Boosts flavor, antibacterial properties, supports heart health.
- Chicken or Vegetable Broth: Adds depth, low-calorie, source of minerals and collagen.
- Diced Tomatoes: Provides acidity, rich in vitamins A and C, source of lycopene.
- Olive Oil: Healthy fats, enhances flavor, supports heart health.
- Lemon Juice: Adds brightness, high in vitamin C, enhances flavors.
Cabbage Shrimp Soup Recipe Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium head of cabbage, shredded
- 1 pound shrimp, peeled and deveined
- 6 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
How to Make this Cabbage Shrimp Soup Recipe
1. In a big saucepan, warm the olive oil on medium. Add the diced onion and cook until clear, about 5 minutes.
2. Add the garlic and mince to the pot. Sauté for another minute until fragrant.
3. Add the cabbage that has been shredded and stir it into the mixture. Allow it to cook for 5-7 minutes while you occasionally stir it and keep it company. After the allotted time, the cabbage should nearly be on the verge of softening.
4. Put the chicken or vegetable broth and the can of diced tomatoes (with their juices) into the pot.
5. Mix in the dried thyme and paprika. Add salt and pepper to seasoning. The taste should be balanced.
6. Boil the mixture, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the cabbage is tender.
7. Add the shrimp to the pot and let them simmer for an additional 5-7 minutes, until they are pink and completely cooked.
8. In the soup, add the lemon juice to brighten it up.
9. Taste the soup and correct the seasoning with more salt and pepper, if needed.
10. Scoop the soup into bowls and adorn them with the freshly chopped parsley before serving. Enjoy your savory shrimp and cabbage soup!
Cabbage Shrimp Soup Recipe Equipment Needed
1. Large saucepan or pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Ladle
8. Bowls for serving
FAQ
- Can I use frozen shrimp for this soup?It is indeed possible to use frozen shrimp. Just make certain they are completely thawed before incorporating them into the soup.
- What type of cabbage is best for this recipe?Green cabbage is what is mostly used, but you can also try savoy or napa cabbage for a different texture.
- Is there a substitute for olive oil?You can use any neutral cooking oil, for example, canola or vegetable oil.
- Can I make this soup in advance?Indeed, the tastes mature wonderfully overnight; however, when reheating, introduce the shrimp to sidestep the issue of overcooking.
- How spicy is this soup?The heat level is moderate. Increase the paprika or add a pinch of cayenne for an extra kick.
- Is there a vegetarian version of this soup?Replace the shrimp with tofu or chickpeas, and be sure to use vegetable broth.
- How long does the soup last in the refrigerator?Storage: Sealed Container; Location: Refrigerator; Time: Up to 3 Days
Cabbage Shrimp Soup Recipe Substitutions and Variations
You can use butter or coconut oil instead of olive oil.
Substitute the chicken or vegetable broth with seafood stock for an intense flavor.
Fresh tomatoes (about 2 medium) can be used instead of the canned diced tomatoes.
Instead of using regular paprika, utilize smoked paprika to impart a smoky depth to your dish.
If you can’t get your hands on parsley, then you can use cilantro for a deliciously different but still fresh outcome.
Pro Tips
1. Shrimp Preparation: To ensure your shrimp are perfectly tender and not overcooked, you can marinate them briefly in a little lemon juice, salt, and pepper before adding them to the soup. This will also infuse them with extra flavor.
2. Layering Flavors: For deeper flavor, deglaze the pot with a splash of white wine or dry sherry after sautéing the onions and garlic. Let the alcohol evaporate before adding the cabbage.
3. Cabbage Texture: If you prefer your cabbage with a little more bite, undercook it slightly when you’re simmering the soup. It will continue to soften slightly from residual heat once the soup is served.
4. Broth Enhancements: Consider adding a parmesan rind or a bay leaf to the broth while it simmers to enhance the savory depth of the soup. Just remember to remove them before serving.
5. Freshness Factor: For an extra fresh finish, garnish the soup with a little lemon zest in addition to the parsley right before serving. It will add a bright and fragrant note that complements the lemon juice used in the soup.
Cabbage Shrimp Soup Recipe
My favorite Cabbage Shrimp Soup Recipe
Equipment Needed:
1. Large saucepan or pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Ladle
8. Bowls for serving
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium head of cabbage, shredded
- 1 pound shrimp, peeled and deveined
- 6 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions:
1. In a big saucepan, warm the olive oil on medium. Add the diced onion and cook until clear, about 5 minutes.
2. Add the garlic and mince to the pot. Sauté for another minute until fragrant.
3. Add the cabbage that has been shredded and stir it into the mixture. Allow it to cook for 5-7 minutes while you occasionally stir it and keep it company. After the allotted time, the cabbage should nearly be on the verge of softening.
4. Put the chicken or vegetable broth and the can of diced tomatoes (with their juices) into the pot.
5. Mix in the dried thyme and paprika. Add salt and pepper to seasoning. The taste should be balanced.
6. Boil the mixture, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the cabbage is tender.
7. Add the shrimp to the pot and let them simmer for an additional 5-7 minutes, until they are pink and completely cooked.
8. In the soup, add the lemon juice to brighten it up.
9. Taste the soup and correct the seasoning with more salt and pepper, if needed.
10. Scoop the soup into bowls and adorn them with the freshly chopped parsley before serving. Enjoy your savory shrimp and cabbage soup!
