Ingredients
- ¼ large head cabbage, chopped
- ¼ large rutabaga, diced
- 1 ½ cups uncooked orzo pasta
- ½ large onion, finely chopped
- 1 whole head garlic, peeled and minced
- 3 tablespoons chopped fresh dill
- 6 cups water
- 2 cups vegetable broth
Why This Recipe Is So Popular
This soup is a warm hug in a bowl, perfect for chilly days. The slow cooking brings out the natural sweetness of the cabbage and rutabaga, creating a rich and comforting flavor. It's also packed with nutrients and gentle on the stomach.
Practical Cooking Tips
- Use a low and slow heat setting to let the flavors fully develop.
- Chop the vegetables evenly to ensure they cook at the same rate.
- Add a splash of acid, like lemon juice or vinegar, at the end to brighten the taste.
- Chop the vegetables evenly to ensure they cook at the same rate.
- Add a splash of acid, like lemon juice or vinegar, at the end to brighten the taste.
Directions
Tos the cabbage, rutabaga, orzo pasta, chopped onion, garlic, and dill into your slow cooker. Pour in the water and vegetable broth, then give everything a gentle stir to combine. Cover the slow cooker and let it do its magic on Low for about 5 to 9 hours, until the veggies are nice and tender and the soup has thickened up. Once it’s ready, give it a taste and adjust the seasoning if you need to. Ladle into bowls and enjoy a cozy, comforting meal.
Simple Serving Suggestions
Serve the soup with a slice of crusty bread or a dollop of sour cream for extra creaminess. A sprinkle of fresh herbs like parsley or chives adds a nice touch. Pair it with a simple green salad for a balanced meal.
Storage Advice
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. You can also freeze portions for up to 3 months; just thaw and reheat gently on the stove.
