Crockpot Cabbage Soup (Vegan, Easy Recipe!)
User Reviews
5
Crockpot Cabbage Soup (Vegan, Easy Recipe!)
Description
The Crockpot Cabbage Soup combines chopped cabbage, carrots, celery, onion, garlic, and seasonings cooked gently in water with vegan butter and olive oil. The slow cooker method allows the vegetables, particularly the cabbage, to soften gradually, melding the flavors together into a mild, warming broth accented with Italian seasoning and a hint of garlic.
The texture is tender but still structured, with the cabbage breaking down to create body rather than a thin broth. Seasonings like salt, pepper, and optional red pepper flakes add hints of warmth and depth. Adding vegan butter during and after cooking brings richness to the soup's mouthfeel.
This soup suits as a light vegan entree or starter. Garnishing with fresh parsley and a squeeze of lemon juice adds freshness and slight acidity to balance the soup's gentle flavors. It pairs well with bread or can be made heartier by adding beans or more vegetables.
The recipe notes describe stovetop preparation as an alternative, sautéing vegetables before simmering. It also suggests additions such as greens or beans and options for spice levels, indicating flexibility in customization. The soup can be adjusted for preferred texture and seasoning during cooking.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon vegan butter plus more for serving
- 4 large cloves garlic minced
- 1½ teaspoons Italian seasoning blend
- ½ large onion or ⅓ c chopped green onion, chopped
- 2 ribs celery chopped
- 2 medium carrot peeled and sliced
- half large head green cabbage about 8 cups chopped, cored and chopped
- 6 cups water
- 1 teaspoon salt fine sea salt
- black pepper
- pinch red pepper flakes crushed, optional
Optional, for serving:
- parsley chopped
- lemon juice fresh
Instructions
- Set your slow cooker on High so it can get hot while you chop the vegetables. Add the oil, butter, garlic, and Italian seasoning. Let sit for a few minutes to melt the butter and infuse the oil with flavor.
- Add the onion, celery, carrots, cabbage, water, salt, pepper, and red pepper flakes, if using. Stir well. Cover and cook on high 3½ to 4 hours OR low for about 7 hours or until the cabbage is as tender as you like.
- Taste for seasoning (I like to add another pat of butter & pinch of red pepper flake). Serve with chopped fresh parsley and a squeeze of lemon juice, if desired.
Notes
- You can prepare this soup on the stovetop by sautéing the onions and vegetables before simmering with cabbage and water until tender.
- Consider adding fresh greens like spinach or kale towards the end of cooking to add more nutrients and texture.
- For a heartier soup, include rinsed and drained beans such as cannellini or kidney beans during the final cooking stages.
- Adjust spice by adding more red pepper flakes, cayenne, or a hot sauce to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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