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Vegan Cabbage Soup [Stove, IP, Crockpot]
5 from 30 votes

Vegan Cabbage Soup [Stove, IP, Crockpot]

This Vegan Cabbage Soup features a hearty mix of shredded cabbage, carrots, celery, onion, garlic, and tomatoes simmered with thyme and a touch of paprika. The soup combines tender cooked vegetables and aromatic herbs with a bright lemon finish, making it a comforting, light option. It can be adjusted easily for desired thickness and delivers a balanced earthy and tangy flavor profile enhanced by a pre-sauté step that deepens the vegetable flavor.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 to 6
Calories: 191 kcal
Course: Dinner
Cuisine: Asian

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

    Cup of Yum
  1. In a large pot over medium high heat, heat the oil. Add the carrots, onion, and celery. Mix regularly and cook for 5 minutes.
  2. Add the garlic, salt, and paprika. Cook for 1 minute, mixing regularly.
  3. Add the wine vinegar if using, mix well, and add the diced tomatoes. Mix and cook for 2 minutes.
  4. 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.
  5. Once the 20 minutes have passed, taste, and adjust the salt levels to taste.
  6. 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

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%)

Nutrition Facts

Serving: 4 to 6

Amount Per Serving

Calories 191

% 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.