Vegan Cabbage Soup Recipe
User Reviews
4.9
Vegan Cabbage Soup Recipe
Description
The soup builds flavor by sautéing onion, carrot, and celery in avocado oil until soft, then adding garlic, tomato paste, red pepper flakes, thyme, and oregano to create a fragrant base. Chopped cabbage and diced tomatoes are added, then simmered with vegetable broth, bay leaf, salt, and pepper until tender. Finally, cannellini beans are stirred in and cooked until the cabbage is just tender, maintaining some bite to the vegetables.
The combination delivers a mix of textures from the tender cabbage and soft beans, with a mildly spicy and herby flavor profile from the seasonings. The tomato paste and fire-roasted diced tomatoes add depth to the broth, making it more complex and slightly tangy. Fresh cilantro as a garnish adds a bright note to the finished soup.
This soup serves well hot, paired with crusty bread to soak up the flavorful broth. It's versatile for various dietary preferences and can be modified by swapping different beans like chickpeas or kidney beans. Adding greens like kale or spinach at the end freshens the soup and adds extra nutrition and texture. Starch additions such as potatoes or sweet potatoes can make it more filling if desired.
To enhance flavor, scrape browned bits from the pot when adding broth, which enriches the soup’s taste. Adjust spice levels to personal preference when adding red pepper flakes.
Ingredients
- 1 tablespoon avocado oil
- 1 yellow onion
- 2 carrot
- 2 celery stalks
- 4 garlic cloves
- 1 ½ tablespoons tomato paste
- 1 teaspoon red pepper flakes adjust to spice tolerance
- ½ teaspoon thyme ground
- ½ teaspoon oregano
- 1 cabbage ~1½ lbs, head
- 14.5 oz diced tomatoes 1 can, fire roasted tastes great!
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can cannellini beans see notes for substitutions
- ⅓ cup cilantro chopped, for garnish, optional
Instructions
- Heat oil in a large pot on medium high heat. Add chopped onion, carrots and celery and cook until soft, about 5 to 6 minutes.
- Add minced garlic and cook for 30 seconds while stirring constantly, until fragrant. Add tomato paste, red pepper flakes, thyme, and oregano and cook for 2 minutes, careful not to burn.
- Add chopped cabbage and tomatoes and cook for a minute. Then, add vegetable broth, bay leaf, salt and pepper, and cook for 15 minutes.
- Finally, add the cannellini beans, and cook for an additional 10 minutes until the cabbage is tender. Start checking after 5 minutes, to avoid overcooking!
- Turn off heat, adjust seasoning as needed, remove the bay leaf and garnish with chopped cilantro. Serve hot with some crusty bread!
Notes
- Any beans such as chickpeas or kidney beans can be substituted for cannellini beans.
- Adding greens like spinach or kale near the end adds fresh texture and flavor.
- Potatoes or sweet potatoes can be added for a heartier soup.
- Scrape the pot bottom when adding broth to incorporate flavorful browned bits.
- Adjust red pepper flakes for desired spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1886mg | 79% |
| Potassium | 546mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 4527IU | 91% |
| Vitamin C | 66mg | 73% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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