Mexican Cabbage and Cilantro Soup

mexican cabbage and cilantro soup Side Dish Mexican
Mexican Cabbage and Cilantro Soup
  • Prep 15 min
  • Total 40 min
  • Ingredients 8
  • Servings 4

When I think of comforting vegetable soups, this Mexican cabbage and cilantro soup is always on the list. My grandmother used to prepare it at the end of the month, when there wasn’t much food in the refrigerator or the cupboard. It is a rustic style soup where you cook the onion before adding the other ingredients. Today, I continue to prepare this soup for my family. It’s a great way to use the leftover cabbage from other recipes. Plus, the delicious taste is ideal for those cloudy or rainy spring days. MORE + LESS -


tablespoons vegetable oil
medium white onion, finely chopped
Roma tomatoes, finely chopped
cabbage head, cut into thin strips
cups chicken broth
cups water broth
sprigs of cilantro
cup fresh cilantro, finely chopped


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  • 1
    Heat the oil in a large pot over medium-high heat. Sauté the onion for 3 to 5 minutes, stirring occasionally, until translucent.
  • 2
    Add tomatoes and cabbage. Stir for another 5 minutes, stirring occasionally.
  • 3
    Add the chicken broth, water and sprigs of cilantro. Season with salt, to taste.
  • 4
    As soon as it starts to boil, cover the pot and reduce to a low heat. Let it cook for 15 to 18 minutes or until the cabbage is completely cooked. Remove from heat.
  • 5
    Serve in bowls and garnish with chopped cilantro. Buen provecho!

Expert Tips

  • Give this soup a spicy touch by adding 1 serrano pepper, finely chopped, along with the onion.

Nutrition Information

No nutrition information available for this recipe

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