Cabbage Potato Soup Recipe Vegan: Easy & Delicious Guide

Warm, comforting, and incredibly nourishing, this cabbage potato soup recipe vegan is perfect for cozy nights and healthy meals alike. Combining the humble flavors of cabbage and potatoes with aromatic herbs and a rich vegetable broth, this soup offers a satisfying bowl of goodness without any animal products.

Whether you’re a seasoned vegan or simply looking to add more plant-based dishes into your routine, this recipe is both easy to prepare and packed with nutrients. The tender cabbage melds beautifully with the creamy potatoes, creating a luscious texture that’s both hearty and light.

Perfect for meal prep or a quick dinner, this soup is versatile and budget-friendly. Plus, it’s naturally gluten-free and can be made with simple pantry staples.

Stay with me as I walk you through this delightful recipe, share tips for customization, and even link you to some other delicious recipes to keep your plant-based kitchen inspired!

Why You’ll Love This Recipe

This vegan cabbage potato soup is a true comfort food classic reinvented with wholesome, plant-based ingredients. Here’s why it deserves a spot in your recipe collection:

• Simple Ingredients: You don’t need fancy items to make this soup tasty and nutritious.
• Rich in Fiber and Vitamins: Both cabbage and potatoes provide essential nutrients that promote good digestion and immunity.
• Easy to Make: With straightforward steps and minimal prep, it suits beginner cooks and busy schedules.
• Customizable: Add your favorite spices or veggies to tailor it to your taste.
• Perfect for All Seasons: Enjoy it warm during chilly months or lightly chilled in warmer weather.

Ingredients

• 1 medium head of green cabbage, shredded (about 6 cups)
• 3 medium potatoes, peeled and diced (about 3 cups)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth (low sodium preferred)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1 bay leaf
• Fresh parsley, chopped for garnish (optional)
• 1 tablespoon lemon juice (optional, for brightness)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cups
• Ladle for serving
• Optional: Immersion blender (if you prefer a creamier texture)

Instructions

1. Prepare the vegetables: Rinse the cabbage under cold water, remove the core, and shred it finely. Peel and dice the potatoes into roughly 1-inch cubes. Chop the onion and mince the garlic.
2. Sauté the aromatics: Heat the olive oil in the large soup pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add spices: Sprinkle the smoked paprika, dried thyme, salt, and pepper into the pot. Stir well to coat the onions and garlic with the spices.
4. Add potatoes and broth: Toss the diced potatoes into the pot, then pour in the vegetable broth. Add the bay leaf. Bring to a boil, then reduce heat to a simmer. Let cook uncovered for about 10 minutes to start softening the potatoes.
5. Add cabbage: Stir in the shredded cabbage. Continue to simmer the soup for another 15-20 minutes, or until both the potatoes and cabbage are tender.
6. Adjust seasoning: Remove the bay leaf. Taste the soup and add more salt, pepper, or smoked paprika as needed. For added brightness, stir in the lemon juice just before serving.
7. Optional blending: If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
8. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Enjoy hot!

Tips & Variations

“This soup is incredibly forgiving. Feel free to swap cabbage for kale or add carrots and celery for extra depth.

For a spicy kick, a pinch of cayenne pepper works wonders!”

• Make it heartier: Add cooked beans or lentils for extra protein and fiber.
• Use different cabbage: Try red cabbage or savoy cabbage for slightly different flavors and colors.
• Boost flavor: Add a splash of soy sauce or tamari to deepen the umami profile.
• Batch cooking: This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
• Instant Pot option: Use the pressure cooker function to cut down cooking time to about 15 minutes total.

Nutrition Facts

Serving Suggestions

This cabbage potato soup pairs wonderfully with crusty bread or a light green salad to round out the meal. For a more filling option, serve alongside a quinoa or brown rice pilaf.

You can also enjoy it with a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor boost.

If you love exploring vegan recipes, check out our Lemon Ricotta Pasta With Arugula Recipe for a fresh, flavorful pasta dish. For more hearty vegan options, don’t miss the Lion’S Mane Mushroom Crumble Recipes that bring umami magic to your plate.

And if you want a comforting vegan hash, try the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for another delicious way to enjoy seasonal veggies.

Conclusion

This cabbage potato soup recipe vegan is a shining example of how simple ingredients can come together to create a deeply satisfying and wholesome meal. It’s perfect for those seeking comfort without compromising on health or flavor.

The combination of tender cabbage and creamy potatoes simmered in an aromatic broth makes for a dish that’s both familiar and refreshing.

Whether you’re cooking for yourself, family, or friends, this soup is sure to become a favorite go-to, especially in cooler months. Its adaptability means you can adjust spices and veggies to suit your mood or pantry supplies, making it a versatile addition to your vegan repertoire.

Enjoy warming up with a bowl of this nourishing soup and feel free to explore other tasty recipes on the site for more inspiration!

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