Vegetarian Soup Recipes (32 Recipes to Make On Repeat!)
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6
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Calories
1313 kcal
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Course
Soup
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Cuisine
American-Mediterranean Fusion
Vegetarian Soup Recipes (32 Recipes to Make On Repeat!)
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As you can see in this vegetarian soup recipes round up, vegetarian and vegan soups in the Mediterranean are packed with flavor, texture, legumes, and a vibrant variety of seasonal vegetables. If you're wondering where to start, try this weeknight-friendly "Detox" Cabbage Soup recipe. A whole head of cabbage stews with warming Mediterranean spices and aromatic veggies until it's silky-smooth and loaded with flavor. Vegan gluten free, this nourishing soup is where health food and comfort food join forces! Consider this your new go-to for when you crave a healthy, and, most importantly, delicious reset!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium head of green cabbage, cored and chopped
- 2 celery sticks, chopped
- 2 carrots, sliced into thin rounds
- kosher salt
- black pepper
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ to 1 teaspoon Aleppo pepper or red pepper flakes
- 1 28-ounce can diced tomato
- 3 cups low sodium vegetable broth
- 1 cup Chopped Parsley Leaves (from about 1 bunch parsley)
- 3 green onions, trimmed and sliced
- 1- inch piece fresh ginger, peeled and finely grated
- 1 large lemon, zested and juiced
Instructions
- Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat the olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to make sure the garlic does not burn).
- Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about ½ to ¾ teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
- Season. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.
- Simmer. Add the diced tomatoes (with their juices) and the broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
- Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Enjoy!
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Show Details
Calories
131.3kcal
(7%)
Carbohydrates
20.7g
(7%)
Protein
4.2g
(8%)
Fat
5.3g
(8%)
Saturated Fat
0.8g
(4%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
3.6g
Sodium
151.9mg
(6%)
Potassium
606.7mg
(17%)
Fiber
7.2g
(29%)
Sugar
9.5g
(19%)
Vitamin A
4591.7IU
(92%)
Vitamin C
89mg
(99%)
Calcium
125.3mg
(13%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1313 kcal
% Daily Value*
| Calories | 131.3kcal | 7% |
| Carbohydrates | 20.7g | 7% |
| Protein | 4.2g | 8% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.6g | 18% |
| Sodium | 151.9mg | 6% |
| Potassium | 606.7mg | 13% |
| Fiber | 7.2g | 29% |
| Sugar | 9.5g | 19% |
| Vitamin A | 4591.7IU | 92% |
| Vitamin C | 89mg | 99% |
| Calcium | 125.3mg | 13% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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