Caldo de Repollo-Cabbage Soup

Lighten things up with this delicious cabbage soup, caldo de repollo!

Course Main Course

Cuisine Mexican

Prep Time 25

Cook Time 45

Total Time 1 10

Servings Servings

Ingredients

3 tbsps avocado oil
1/3 white onion 106 gr, roughly chopped
3 cloves of garlic 12 gr, roughly chopped
1 chile guajillo 6 gr, torn into pieces
2 large Roma tomatoes ends sliced off , then roughly chopped
2 c water or broth
1 tbsp chicken or vegetable bouillon
Salt and pepper to taste
2 carrots 154 gr, sliced
2 sticks of celery 134 gr, sliced
1 red or white potato 200 gr, sliced
½ med cabbage 425 gr, chopped
6 c chicken or vegetable broth
1 zucchini 158 gr, sliced
Cilantro to taste, finely chopped
Garnish
Lime wedges
Crushed chile piquin

Instructions

Prep all the vegetables before heating the oil.
To a large soup pot, pour in 1 ½ tbsps. of avocado oil. To a separate skillet, pour in 1 ½ tbsps. of avocado oil. Preheat to below medium heat for a few minutes.
When ready, to the skillet, add the onion and garlic. Sauté for 3-4 minutes. Add the torn pieces of chile guajillo and sauté for 1 more minute. Add the tomatoes. Season lightly with salt and pepper. Sauté for 5 minutes or until the tomatoes begin to release their juices and soften a bit. Pour in 2 cups of water and bring to a simmer. Cook for 10 minutes.
While you wait, preheat the large pot with oil to medium heat for 2 minutes. When ready, add the carrots, celery, and potatoes. Season lightly with salt and pepper. Sauté for 5 minutes. Lower the heat.
Transfer all the softened ingredients from the skillet, including all the liquid to the blender jar. Add the chicken bouillon. Secure the lid, hold it down with a clean kitchen towel, and blend on high until smooth.
To the large pot, add the cabbage. Stir well to combine the ingredients. Pour in the blended tomato sauce. Stir. Pour in the 6 cups of broth. Stir well to combine. Taste for salt and pepper. Bring up to a light simmer and cook for 10 minutes.
Add the zucchini and chopped cilantro. Stir well to combine. Let simmer for another 10-13 minutes.
Ladle into bowls. Garnish with lime and crushed chile piquin. You could also garnish with cubes of queso panela and avocado to keep it light.

Notes

Not only is this easy and delicious cabbage soup on it's own, but for a more hearty version, add your favorite lean protein on top. Grilled chicken breast, pork tenderloin, chopped bistec or pan seared white fish. Filling, but not heavy.