Best Vegan Red Cabbage Soup Recipes for Every Season

Red cabbage is not only vibrant and beautiful but also packed with nutrients and antioxidants, making it a fantastic base for a healthy and hearty soup. Whether you’re a seasoned vegan or just exploring plant-based meals, red cabbage soup offers a delicious, comforting dish that warms you from the inside out.

Its slightly sweet and earthy flavor combined with aromatic spices creates a satisfying bowl of goodness perfect for chilly days or anytime you crave something nutritious and filling.

In this post, we’ll explore the best vegan red cabbage soup recipes that are easy to prepare, full of flavor, and versatile enough to please any palate. From classic blends to creative twists, these recipes highlight the amazing versatility of red cabbage in soups.

Plus, you’ll find helpful tips, ingredient insights, and serving suggestions to make your soup experience even better.

Why You’ll Love This Recipe

This vegan red cabbage soup recipe is a celebration of simplicity and nutrition. It’s incredibly easy to make, featuring whole, plant-based ingredients that come together in a nourishing and flavorful way.

Red cabbage provides a beautiful color and a subtle crunch that transforms into tender goodness when cooked.

Loaded with antioxidants, vitamins C and K, and fiber, this soup supports digestion and boosts immunity. It’s also naturally low in calories and fat, making it a guilt-free comfort food.

Whether you’re cooking for meal prep or a quick weeknight dinner, this soup is adaptable and satisfying.

Additionally, this recipe is vegan and gluten-free, catering to various dietary preferences without sacrificing taste or texture. It’s perfect for those cold evenings or when you want a vibrant, healthful meal that feels homemade and cozy.

Ingredients

• 1 medium red cabbage, shredded (about 6 cups)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt to taste
• Fresh parsley for garnish (optional)
• 1 bay leaf

Equipment

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or immersion blender (optional)
• Ladle for serving

Instructions

1. Prepare the vegetables. Start by shredding the red cabbage, dicing the onion, mincing the garlic, and cutting the carrots and potatoes into bite-sized pieces.
2. Sauté the aromatics. Heat the olive oil in your large soup pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Then add the minced garlic and cook for another minute until fragrant.
3. Add the vegetables. Stir in the shredded red cabbage, carrots, and potatoes. Cook for 5-7 minutes, stirring occasionally, allowing the cabbage to soften slightly.
4. Season and add liquids. Add the smoked paprika, dried thyme, black pepper, salt, and bay leaf to the pot. Stir well to coat the vegetables with the spices. Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a simmer.
5. Simmer the soup. Reduce heat to low, cover the pot, and let the soup simmer gently for 30-40 minutes until the potatoes and cabbage are tender. Stir occasionally to prevent sticking.
6. Add the finishing touch. Stir in the apple cider vinegar to brighten the flavors. Taste and adjust salt and pepper if needed. Remove the bay leaf.
7. Optional blending. For a creamier texture, use an immersion blender to partially or fully puree the soup. Alternatively, serve it chunky for a rustic feel.
8. Serve. Ladle the hot soup into bowls and garnish with fresh parsley if desired. Enjoy immediately with your favorite bread or a green salad.

Tips & Variations

“Adding a splash of apple cider vinegar at the end really enhances the natural sweetness of the red cabbage and balances the flavors beautifully.”

• Make it spicier: Add a pinch of crushed red pepper flakes or a diced jalapeño during the sauté step for a little heat.
• Boost protein: Stir in cooked lentils or chickpeas towards the end for a heartier, protein-packed meal.
• Try coconut milk: For a creamy, slightly tropical twist, add 1 cup of coconut milk after simmering and blend partially.
• Use fresh herbs: Substitute dried thyme with fresh rosemary or sage for a different herbal aroma.
• Make it in a slow cooker: Combine all ingredients except vinegar in a slow cooker and cook on low for 6-8 hours. Add vinegar before serving.

Nutrition Facts

Serving Suggestions

This vegan red cabbage soup pairs wonderfully with warm crusty bread or a baguette to soak up the flavorful broth. For a light meal, serve alongside a crisp mixed green salad with a tangy vinaigrette.

You might also enjoy it with a dollop of vegan sour cream or a sprinkle of toasted pumpkin seeds for extra texture.

If you’re looking to extend the meal, try pairing this soup with one of our hearty vegan dishes like the Costco Vegan Mushroom Stew Recipe or a fresh side like our Chicken Shrimp And Broccoli Recipes vegan alternatives.

Best Vegan Red Cabbage Soup Recipes

Classic Vegan Red Cabbage Soup

This is the base recipe described above. It highlights the natural sweetness of red cabbage with simple seasonings and hearty vegetables.

It is perfect for beginners and those who appreciate straightforward flavors.

Spiced Red Cabbage and Lentil Soup

• Use the base recipe, but add 1 cup red lentils during the simmering stage for extra protein.
• Increase the smoked paprika to 1.5 tsp and add 1 tsp ground cumin for warmth.
• Add a splash of lemon juice instead of apple cider vinegar for a different acidic note.

Creamy Coconut Red Cabbage Soup

• Start with the base recipe but omit the potatoes.
• Add 1 cup coconut milk after simmering and blend the soup until smooth.
• Include a small piece of fresh ginger (about 1 inch, grated) during the sauté step for extra zing.
• Finish with a handful of chopped fresh cilantro as garnish.

Smoky Vegan Red Cabbage and Bean Soup

• Add 1 can of black beans drained and rinsed along with the tomatoes.
• Use smoked paprika and add 1 tsp liquid smoke for an intense smoky flavor.
• Serve with avocado slices and a sprinkle of nutritional yeast for a cheesy flavor without dairy.

Red Cabbage and Apple Soup

• Add 2 diced apples (preferably tart varieties like Granny Smith) when adding the cabbage.
• Use vegetable broth infused with a cinnamon stick simmered alongside.
• Finish with a drizzle of maple syrup and a pinch of ground nutmeg for a sweet-savory balance.

Conclusion

Red cabbage soup is a versatile and flavorful addition to your vegan recipe repertoire. Its vibrant color and rich nutritional profile make it a feast for both the eyes and the body.

From the classic recipe to creative variations with lentils, coconut milk, or beans, you can easily tailor this dish to suit your tastes and nutritional needs.

Whether you’re preparing a cozy dinner for yourself or feeding a crowd, these vegan red cabbage soup recipes are sure to impress with their depth of flavor and wholesome ingredients. Don’t hesitate to experiment with spices and add-ins to make the soup uniquely yours.

And if you’re in the mood for more plant-based delights, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or sweet treats like the Cinnamon Pecan Ice Cream Recipe for a full culinary experience.

Enjoy your cooking journey and happy eating!

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