Gordon Ramsay Cabbage Soup Recipe
Gordon Ramsay cabbage soup isn’t your ordinary bowl of greens — it’s a symphony of flavors, and when done right, it’ll make your tastebuds sing. I’ll never forget the first time I nailed this recipe: the aroma of sautéed garlic and onions wafting through the air, the vibrant color of cabbage as it simmers into submission. The magic lies in the preparation, and trust me, it will save you time in the kitchen and elevate your dinner game. Forget about the bland cabbage soups that make you want to cry; this vibrant dish is full of confidence and fire. And you, my friend, are about to learn how to cook it like a pro.
Gathering Your Gordon Ramsay Cabbage Soup Essentials
Vegetables and aromatics lineup
Grab 1 medium onion (150 g), 2 stalks celery (120 g), 2 carrots (150 g), and 3 garlic cloves (12 g). Chop the onion into 5 mm dice, slice the celery and carrot thinly, and mince the garlic. I use a sharp chef’s knife to avoid bruising. These aromatics form the backbone of your Gordon Ramsay cabbage soup and release sweet, savory notes. If you’re missing one vegetable, swap in leek or fennel and shave off 1–2 minutes from the cooking time.
Broths: vegetable vs chicken
Measure out 1.2 L liquid: vegetable broth for a vegan option or low-sodium chicken broth for more depth. Heat the broth to about 80 °C before adding it so you don’t shock the sautéed vegetables. For richer flavor, stir in 150 ml white wine while you deglaze. If you only have stock cubes, dissolve 2 cubes in 1 L hot water and top up. Taste and adjust salt at the end since store-bought broths vary.
Spices: smoked paprika, thyme, oregano
For a smoky edge in this Gordon Ramsay cabbage soup, use 2 tsp smoked paprika, 1 tsp dried thyme, and 1 tsp dried oregano. Sweet paprika works if that’s all you’ve got; skip hot paprika unless you like heat. Tie thyme and oregano in a small herb bundle with kitchen twine if you want to fish them out later. Toast the spices for 30 seconds in a dry pan to wake up the oils and deepen the aroma.
Optional add-ins: preserved lemon & sauerkraut
Dice one preserved lemon (rind only) into 5 mm pieces and drain 100 g sauerkraut. These tangy bits lift a simple cabbage soup with vegetables into something livelier. Stir them in during the last five minutes of simmering so they keep their bright flavor without turning mushy. No preserved lemon? Zest one lemon and add 1 tbsp capers. No sauerkraut? Use 50 g kimchi for a spicy kick.
How to Make Gordon Ramsay Cabbage Soup Base
Sautéing aromatics to perfection
Heat 2 tbsp olive oil in a 4 L saucepan over medium-high heat. Once it shimmers, add the onion, celery, and carrot. Sauté for about 5 minutes, stirring every 30 seconds, until the onion turns translucent but not brown. Add the garlic and cook 30 seconds more—garlic burns fast, so keep it moving. If the vegetables stick, lower the heat one notch or add 1 tbsp water to deglaze. I like a wide pan to get good surface contact.
Blooming spices for depth
Turn the heat down to medium, push the vegetables to one side, and add the smoked paprika, thyme, and oregano. Let the spices sizzle for 30 seconds to release aroma, then stir everything together so the color evens out. Don’t add dry spices to cold oil—they’ll taste raw. If the smell goes acrid, add 1 tbsp olive oil and stir quickly to calm things down.
Deglazing and building the liquid foundation
Pour 150 ml white wine or 100 ml apple cider vinegar into the pan; it should hiss on contact. Scrape up any browned bits with a wooden spoon—those stuck bits are flavor. Once the liquid is nearly evaporated (about 1 minute), pour in the preheated 1.2 L broth. Turn the heat up until it simmers, then lower to medium-low. I always add warm liquid to a hot pan to keep the cooking temperature steady.
Simmering Techniques for Deep Flavor
Timing the cabbage
Core and slice 500 g green cabbage into 1 cm ribbons. Add the cabbage to the simmering broth, stir to combine, then cover and simmer for 15 minutes at roughly 90 °C. Check halfway—cabbage should be tender but still hold its shape. If you want softer strands, cook up to 20 minutes. This style of cabbage soup benefits from patience: underdone cabbage is crunchy, overcooked cabbage turns mushy and gray.
Integrating preserved lemon & sauerkraut
Five minutes before the soup is ready, stir in the diced preserved lemon and 100 g sauerkraut. Cover and simmer gently for another five minutes at about 85 °C. The late addition keeps the acidity bright without taking over. If the tang feels sharp, whisk in 1 tsp honey or maple syrup to balance it.
Seasoning tweaks and thickness control
After about 20 minutes total, remove the herb bundle if you used one. If the soup seems too thin, mash 50 g of cooked cabbage against the pot wall and stir for a minute—that thickens it naturally. Check seasoning and add salt ¼ tsp at a time, up to 1 tsp total, then finish with freshly ground black pepper. For a creamier mouthfeel, swirl in 2 tbsp Greek yogurt or coconut cream right before serving.
Serving Gordon Ramsay Healthy Cabbage Soup Recipe
Bread pairings: crusty sourdough or rye
Slice 200 g crusty sourdough or rye, drizzle with olive oil, and toast at 200 °C (390 °F) for about 6 minutes. Serve alongside the soup—dunking is mandatory. Rub the warm toast with a garlic clove for extra flavor. If you’re gluten-free, use seeded GF bread or polenta rounds instead.
Protein boosts: beans or shredded chicken
For a heartier bowl, stir in 150 g drained cannellini beans (after heating) or 150 g shredded cooked chicken once the soup is off the heat. If you add chicken, make sure it’s already at 75 °C core temperature. Beans just need two minutes to warm through. These protein add-ins keep you fuller and bulk up the nutrition in this Gordon Ramsay healthy cabbage soup recipe.
Fresh garnishes: herbs, yogurt, chili oil
Top each bowl with 1 tbsp chopped parsley or chives, a dollop of plain yogurt or a vegan substitute, and a drizzle of chili oil if you want heat. These finishing touches lift a simple cabbage soup into something more memorable. Don’t skip the garnish—it’s the last thing your diner tastes.
Cabbage Soup with Smoked Paprika Gordon Ramsay Variations
Vegetable broth vs chicken broth
Swapping broths changes the base: 1.2 L chicken broth brings meaty richness, while 1.2 L vegetable broth keeps it lighter and vegan. For a middle ground, use half-and-half. If you only have bouillon powder, dissolve 2 tbsp in hot water. Always taste for salt after you add more liquid.
Smoked paprika vs regular paprika
Use 2 tsp smoked paprika for that slightly charred flavor in this cabbage soup with smoked paprika gordon ramsay style. If only sweet paprika is on hand, double the amount and add ¼ tsp cumin to mimic depth. Avoid hot paprika unless you want a fiery result—then add a pinch of cayenne instead.
Stove top vs oven-roasted vs air fryer
Stovetop: follow the base recipe. It’s straightforward and fast.
Oven-roasted: toss chopped cabbage, onion, carrot, celery, 2 tbsp oil, and spices on a sheet; roast at 220 °C for 20 minutes, then deglaze with 1.2 L broth and simmer for 10 minutes.
Air fryer: roast the vegetables at 200 °C for 12 minutes, shaking halfway, then transfer them to a pot with broth and simmer for 10 minutes.
Troubleshooting Your Cabbage Soup Like Gordon Ramsay
Fixing a watery soup
If the soup is too thin, simmer uncovered on medium-high for 5–10 minutes to reduce. Or mash 50 g of cabbage against the pot wall and stir to thicken. Avoid a cornstarch slurry—it can cloud the soup and leave a pasty finish.
Reviving bland soup
Bland? Add 1 tsp lemon juice or a splash of vinegar to lift acidity. Boost umami with 1 tbsp soy sauce, miso paste, or tomato paste. Finish with a pinch of salt and fresh herbs, but add changes slowly and taste after each tweak.
Preventing overcooked veggies
Overcooked cabbage turns mushy and dull. To perk up slightly soggy veg, scoop out portions and flash them in a hot pan with 1 tbsp olive oil for 1–2 minutes. Next time, reduce simmer time by 5 minutes and keep the lid off after adding the cabbage.
Gordon Ramsay Cabbage Soup
Ingredients
Equipment
Method
- Heat olive oil in a saucepan over medium-high. Add chopped onion, celery, and carrots. Sauté for 5 minutes until onion is translucent.
- Stir in minced garlic and cook for another 30 seconds.
- Reduce heat to medium. Add smoked paprika, thyme, and oregano; let spices sizzle for 30 seconds.
- Add white wine or apple cider vinegar to deglaze the pan, cooking until nearly evaporated (about 1 minute).
- Pour in preheated broth and raise heat to high until it simmers; then reduce to medium-low heat.
- Add sliced cabbage, cover, and simmer for 15 minutes at 90°C.
- Five minutes before the soup is ready, stir in preserved lemon and sauerkraut, cover, and simmer for another 5 minutes.
- Adjust seasoning and add salt and pepper to taste. Stir in Greek yogurt or coconut cream if desired.
- Serve hot with crusty bread and garnish with parsley, yogurt, and chili oil.
Nutrition
Notes
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FAQ – gordon ramsay cabbage soup
What type of broth should I use for Gordon Ramsay cabbage soup?
You can choose between vegetable broth for a vegan option or low-sodium chicken broth for a richer flavor. Make sure to heat the broth before adding it to your sautéed veggies to keep the cooking temperature consistent.
How can I thicken my cabbage soup?
If your soup is too thin, you can mash some of the cooked cabbage against the pot’s side and stir it in to thicken naturally. Another option is to simmer uncovered for 5–10 minutes to reduce the liquid.
Can I make Gordon Ramsay cabbage soup with smoked paprika?
Absolutely! Using smoked paprika gives your soup a warm, charred flavor that elevates the dish. If you don’t have smoked paprika, sweet paprika is a good substitute, but avoid the hot version unless you enjoy heat.
What should I do if my soup is bland?
If your soup lacks flavor, try boosting acidity with a dash of lemon juice or vinegar, or add some soy sauce or miso for umami. Remember to season gradually and taste as you go.
How do I prevent my cabbage from becoming mushy?
To avoid mushy cabbage, be mindful of your cooking time. Check the cabbage at around 15 minutes of simmering. If it’s slightly soggy, you can revive it by quickly sautéing it in a hot pan for a couple of minutes.
Conclusion
Now that you’ve tackled Gordon Ramsay’s cabbage soup and filled your kitchen with incredible aromas, it’s time to savor the victory. Picture that rich, warm bowl of goodness, the fresh herbs and tangy lemon brightening each spoonful, the crunch of crusty bread waiting to dive in. You didn’t just follow a recipe; you created something standout that will have everyone asking for seconds. That feeling of getting it right? Pure magic. Now it’s your turn — make it bold, make it yours.
