This simple and savory Irish Cabbage Soup is made with only a few ingredients and simmered in our rich homemade bone broth. Grain-free, minimal ingredients, and super tasty!
Believe it or not, St. Patricks Day is one of my favorite holidays. I always make a big deal of it with themed food, decorations, and an Irish Pub Music playlist. It’s one of those fun things to do, that everyone remembers and doesn’t take much effort.
This year’s menu includes this Irish Cabbage Soup and Oat Flour Biscuits.
I can’t wait for you to try this Irish Cabbage Soup! This grain-free recipe isn’t heavy on the gut but is still so satisfying with its hearty vegetables. Carrots, celery, cabbage, and potatoes are packed into the savory broth for a ton of nutrition, fiber, and flavor.
To keep things GERD-friendly I’ve omitted the onion that is typically found in a cabbage soup, but if you are okay with onion powder you can add a few sprinkles of it to the broth to taste.
Bay leaves add a depth of flavor without the use of dry spices that tend to just float in the broth. For even more flavor I like to serve this topped with a generous amount of chopped fresh parsley.
Ingredients for Irish Cabbage Soup
Here’s what you’ll need to make this Irish Cabbage Soup recipe:
Extra-Virgin Olive Oil – It adds richness.
Carrots, Celery, and Cabbage – These nutrient-dense and hearty vegetables fill the soup with aromatic flavor.
Russett Potatoes – Naturally low in fat which can trigger symptoms and high in starch which can reduce symptoms. They make the soup nice and hearty.
Bone Broth – It’s been used for ages by many different cultures to nourish their families and provides a savory and nourishing base to this delicious soup.
Bay Leaves – Add even more depth and flavor to the soup.
Salt – To make all the flavors sing!
Parsley – For garnish and freshness.
Find the complete recipe with measurements below
How to Make Irish Cabbage Soup
First, heat olive oil in a pot over medium heat. Add the carrots and celery to the pot and sauté 3 minutes.
Next, add the cabbage to the pot and sauté 5 minutes, until it begins to cook down. Stir in potatoes.
Now, pour in bone broth, add bay leaves, and increase heat to high.
Then, bring up to a boil, reduce heat to medium, and let simmer for 12–15 minutes, just until potatoes are tender.
Finally, season with sea salt to taste and serve topped with plenty of chopped fresh parsley.
How to Serve Irish Cabbage Soup
When you’re ready to eat, ladle the Irish Cabbage Soup into bowls, and garnish each one with a heavy sprinkle of fresh parsley. Enjoy the soup on its own, or with our low-fat, dairy-free, gluten-free Oat Flour Biscuits.
Leftover Irish Cabbage Soup will keep in the fridge for up to 4 days, and it also freezes well. Allow it to cool completely before transferring it to airtight containers and storing it in the freezer. Frozen cabbage soup will keep for up to 3 months.
