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4.5 from 18 votes

Vegetarian Cabbage Soup Recipe

Warm up with a bowl of our Vegetarian Cabbage Soup, a hearty blend that promises warmth and satisfaction with every spoonful!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 Servings
Calories: 202 kcal
Course: Soup
Cuisine: European

Ingredients

  • 1 1/2 teaspoons agar-agar powder optional
  • 3 cloves garlic peeled
  • 8 ounces brown mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups chopped onion 1 large onion
  • 1 cup diced carrot 1 carrot
  • 4 cups chopped green cabbage hearts removed (about half a head of cabbage)
  • 1 quart vegetable broth
  • 1 14 ounce can no-salt-added diced tomatoes
  • 3/4 cup long grain white rice uncooked
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground paprika
  • 2 bay leaves
  • 1 tablespoon honey
  • 3 tablespoons red wine vinegar
  • 1/4 cup chopped fresh parsley leaves divided

Instructions

    Cup of Yum
  1. Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). Meanwhile, place the garlic and mushrooms in the bowl of a food processor and pulse until finely minced.*
  2. Once the agar has hydrated and "bloomed," set the saucepan over medium-high heat and allow it to come to a full boil. Boil for 5 minutes, then turn the heat down to low.
  3. Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Add the onions and carrots; sauté for 4 to 5 minutes, until they begin to soften. Push the onions and carrots to one side of the pot and add the mushroom-garlic mixture to the pan. Allow to cook, undisturbed, for 1 to 2 minutes, until browned. Mix the mushroom mixture with the carrots and onions. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaves to the pot. Stir in the warm agar-agar mixture.
  4. Allow the pot to reach a boil over medium heat. Once it has reached a boil, turn the heat down to low and cover the pan. Simmer for 15 to 20 minutes, until the rice is cooked through.
  5. Stir in the honey, vinegar, and half of the parsley. Taste and add salt and pepper as needed. Serve garnished with remaining parsley leaves.

Notes

  • *You may need to work in batches if you are using a small (mini) food processor.
  • Store the Vegetarian Cabbage Roll Soup in an airtight container in the fridge for up to 5 days. To freeze, store it in your freezer, and it keeps well for up to 3 months.
  • To reheat, thaw it in the refrigerator overnight if frozen, then warm it on the stovetop over medium heat until heated through. Alternatively, you can microwave individual portions for about 2-3 minutes, stirring halfway through to ensure even heating.

Nutrition Information

Serving 1serving Calories 202kcal (10%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1195mg (50%) Potassium 490mg (14%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 4161IU (83%) Vitamin C 28mg (31%) Calcium 61mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 202

% Daily Value*

Serving 1serving
Calories 202kcal 10%
Carbohydrates 35g 12%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 1195mg 50%
Potassium 490mg 10%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 4161IU 83%
Vitamin C 28mg 31%
Calcium 61mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.