Vegan Cabbage Soup

Name: Vegan Cabbage Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 Servings
Ingredients: 2 teaspoon extra-virgin olive oil; 2 ½ cups onion; 1 cup celery; 2 cups carrots; 2 garlic cloves; 3 cups potatoes; 2 ½ cups tomatoes; 5 cups green cabbage; 3 cups kale; 32 ounce vegetable broth; 2 cups water; 1 tablespoon apple cider vinegar; 2 teaspoon dried sage; 1 teaspoon ground caraway seeds; salt and pepper to taste

User Reviews

4.6

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
6 Servings
Calories
193 kcal
Course
Main Course, Soup
Cuisine
American

Vegan Cabbage Soup

Demi Foster

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A simple and healthy one pot soup with the flavors of sage and caraway that’s sure to satisfy your entire family.

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Ingredients

Servings

2 teaspoon extra-virgin olive oil or 3 tablespoon vegetable broth if you don’t cook with oil
2 ½ cups onion diced
1 cup celery chopped
2 cups carrots sliced into thin coins
2 garlic cloves minced
3 cups potatoes diced
2 ½ cups tomatoes chopped
5 cups green cabbage chopped
3 cups kale chopped (we used lacinato, aka dinosaur, kale)
32 ounce vegetable broth
2 cups water
1 tablespoon apple cider vinegar
2 teaspoon dried sage
1 teaspoon ground caraway seeds
salt and pepper to taste

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Instructions

Heat a large soup pot on medium-high heat. When the pan is hot, add the olive oil or broth, then add the onions. Stir and cook for approximately 3 minutes, or until they begin to turn translucent and sweat.
Add the celery and carrots and stir well. Cook for 5 minutes, stirring occasionally. Add the garlic and stir. Cook for 3 minutes, stirring occasionally.
Add the broth and water, then add the potatoes and tomatoes and bring to a boil. Once the broth is boiling, reduce the heat to simmer and cook for 20 minutes.
Stir in apple cider vinegar, spices, and salt and pepper, then stir in the cabbage and kale and cook for another 15 minutes, or until the potatoes are fork tender.

Notes

RECIPE NOTES
SUBSTITUTIONS
Tomatoes- if you need to make vegetarian cabbage soup without tomatoes, add a tablespoon of lemon juice to add more acid.
Potatoes- we love cabbage soup with potatoes because they add a little starch, but if you don't eat night shades, you can leave them out.
Kale- kale is a hearty green that stands up while cooking. You can also use collard greens, mustard greens, or dandelion greens. Spinach will also work, but you'll want to add it a few minutes before serving.
Can this be made ahead of time?
This is a great recipe for meal prepping. Make it up to 5 days ahead of time.
How do I store it?
Store it covered in the refrigerator for up to 5 days.
Can I freeze this soup?
Freeze it in a freezer safe container for up to 3 months. Heat it in a pot on low heat until it's thawed, then increase the heat to medium and bring to a boil before serving.
NUTRITION DISCLAIMER

Nutrition Information

Show Details

Serving 1cup Calories 193kcal (10%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 82mg (3%) Potassium 1137mg (32%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 11130IU (223%) Vitamin C 99mg (110%) Calcium 133mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 193 kcal

% Daily Value*

Serving	1cup
Calories	193kcal	10%
Carbohydrates	40g	13%
Protein	7g	14%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	82mg	3%
Potassium	1137mg	24%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	11130IU	223%
Vitamin C	99mg	110%
Calcium	133mg	13%
Iron	2mg	11%