Coriander Seasoned Cabbage Soup

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By Helaine Norman
from Sunrise, FL

Sometimes I don't know what to cook for dinner and just open up the fridge and pantry to what I've got. This night it is what I did and came up with this soup recipe. It's a light meal and hearty at the same time. My husband and I ate it alone but you can add crackers, bread and even some fruit as a side. Add the coriander a little at a time until it tastes the way you like. We enjoyed it and I will make it again.

serves 8
prep time 20 Min
cook time 40 Min
method Stove Top


  •   1 medium
    onion, thinly sliced
  •   1 stalk(s)
    celery, finely diced
  •   1/2 to 3/4 c
    carrot, diced
  •   1 small
    baking potato with peeling on (or 1/2 large), diced
  •   1 small
    cabbage head (more or less to taste), thinly sliced
  •   2 medium
    mushroom caps, sliced
  •   1 small
    can or frozen equivalent corn - optional
  •   1 large
    can chopped tomatoes (including juices)
  •   1 large
    container stock of choice
  •   1 pkg
    onion soup mix (can be parve type for vegetarians)
  •   1 pkg
    dry soup mix of choice
  •   1-2
    salt and pepper (to taste)
  •   pinch
    turmeric, ground
  •   1-2 tsp
    coriander (taste as you add!)
  •   2-3 Tbsp
    oil of choice (olive, avocado, coconut)
    extra water from the empty chopped tomatoes can (to taste)

How To Make

  • 1
    Wash and chop all vegetables.
  • 2
    Caramelize onions and celery in the oil.
  • 3
    Add all other ingredients. Bring to boil and immediately lower to low and simmer until all vegetables are soft.