Vegan Cabbage Soup [Stove, IP, Crockpot]
User Reviews
5
Vegan Cabbage Soup [Stove, IP, Crockpot]
Description
The Vegan Cabbage Soup [Stove, IP, Crockpot] brings together shredded green cabbage, carrots, celery, and onion cooked with garlic, paprika, and thyme. Diced tomatoes and vegetable bouillon enrich the broth, while lemon juice and optional white wine vinegar add bright acidity. Simmering the soup until the cabbage becomes tender creates a flavorful, slightly tangy broth that highlights the natural sweetness of the cooked vegetables.
The preparation involves sautéing the base vegetables to develop their flavor before simmering with the remaining ingredients, resulting in a well-rounded broth with softened textures. The soup’s tang from lemon juice and vinegar complements the earthiness of cabbage and herbs.
Serve this soup hot, garnished with fresh parsley and crushed red pepper flakes if desired, for a warming starter or light meal. The recipe allows for adjusting liquid amounts to create a preferred soup consistency, either thinner or thicker.
Note that letting the soup rest or refrigerating overnight can enhance the meld of flavors. Vegetables can caramelize slightly during the initial sauté to deepen taste, and seasoning adjustments are recommended after cooking to suit preferences.
Ingredients
- 2 tablespoons neutral oil
- 4 large carrot chopped
- 1 large yellow onion diced
- 4 celery sliced, ribs
- 6 garlic pressed or minced, cloves
- ½ teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons white wine vinegar optional
- 1 diced tomatoes in their juices, 25-ounce can
- 5 to 6 cups of water
- 2 vegetable bouillon cubes
- 1 pound green cabbage shredded
- 2 teaspoons thyme dried
- 1 lemon
- parsley garnish (optional, fresh
- red pepper flakes garnish (optional
Instructions
- In a large pot over medium high heat, heat the oil. Add the carrots, onion, and celery. Mix regularly and cook for 5 minutes.
- Add the garlic, salt, and paprika. Cook for 1 minute, mixing regularly.
- Add the wine vinegar if using, mix well, and add the diced tomatoes. Mix and cook for 2 minutes.
- Add the water, bullion cubes, cabbage, and thyme. Mix well, cover with a lid, and bring to a boil. Once it starts to boil, lower the heat to a simmer and cook for 20 minutes.
- Once the 20 minutes have passed, taste, and adjust the salt levels to taste.
- Add the juice of one lemon, mix, serve, and garnish with parsley and crushed red pepper flakes.
Notes
- Sauté vegetables before simmering to enhance their flavor and texture.
- Adjust soup consistency by adding more broth or simmering longer to reduce it.
- Flavors improve after resting; allow soup to rest for 10 minutes or refrigerate overnight for best taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 739mg | 31% |
| Potassium | 893mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 12715IU | 254% |
| Vitamin C | 82mg | 91% |
| Calcium | 170mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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