Vegan Cabbage Soup Recipe Easy and Delicious Ideas

Looking for a hearty, comforting meal that’s both nutritious and completely plant-based? This vegan cabbage soup recipe is exactly what you need!

Perfect for chilly days or anytime you want a warm bowl of wholesome goodness, this soup combines the natural sweetness of cabbage with the earthiness of root vegetables and fragrant herbs. Not only is it incredibly easy to make, but it’s also budget-friendly and packed with vitamins and minerals.

Whether you’re a seasoned vegan or just exploring more plant-based options, this cabbage soup will quickly become a favorite in your recipe collection.

The best part? It’s versatile!

You can customize this soup to your liking by adding different veggies or spices, making it a perfect canvas for your culinary creativity. Plus, it stores beautifully, so you can enjoy it as leftovers or meal prep for the week ahead.

Dive into this delicious and healthy vegan cabbage soup and discover just how satisfying plant-based cooking can be!

Why You’ll Love This Recipe

This vegan cabbage soup is a celebration of simple ingredients coming together to create a flavorful and nutritious dish. It’s:

• Easy to prepare: Minimal chopping and one-pot cooking make it perfect for busy days.
• Rich in nutrients: Cabbage, carrots, and tomatoes provide vitamins C and K, fiber, and antioxidants.
• Low-calorie and filling: Great for weight management without sacrificing taste.
• Perfect for meal prep: It tastes even better the next day and freezes well.
• Highly adaptable: Add beans, grains, or different veggies to suit your preferences.

Ingredients

• 1 medium head of green cabbage, chopped (about 6 cups)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 (14-ounce) can diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish
• Optional: 1 cup cooked white beans or chickpeas for added protein

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Ladle for serving

Instructions

1. Prepare your vegetables: Chop the cabbage, dice the onion and bell pepper, slice the carrots and celery, and mince the garlic. Having everything ready makes the cooking process smooth.
2. Heat olive oil: In your large pot, warm the olive oil over medium heat. Once hot, add the diced onion and sauté for 4-5 minutes until it becomes translucent and soft.
3. Add garlic and vegetables: Stir in the minced garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the veggies soften slightly.
4. Incorporate the cabbage: Add the chopped cabbage to the pot. Stir well to combine with the other vegetables. Cook for 5 more minutes, allowing the cabbage to wilt slightly.
5. Add canned tomatoes and spices: Pour in the diced tomatoes with their juice, then add the dried thyme, smoked paprika, bay leaf, salt, and pepper. Stir to combine all ingredients evenly.
6. Pour in vegetable broth: Add the 6 cups of vegetable broth and bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 30-35 minutes. This allows the flavors to meld and the vegetables to become tender.
7. Optional protein boost: If using, stir in the cooked white beans or chickpeas during the last 10 minutes of simmering to heat through.
8. Adjust seasoning: Taste the soup and add more salt, pepper, or smoked paprika as needed.
9. Remove bay leaf: Before serving, fish out the bay leaf and discard it.
10. Serve and garnish: Ladle the soup into bowls and sprinkle with fresh parsley. Enjoy hot with your favorite bread or salad.

Tips & Variations

“For a creamier texture, blend half of the soup and mix it back in before serving.”

• Add more veggies: Feel free to toss in zucchini, green beans, or kale to increase the veggie variety and nutrients.
• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
• Use fresh herbs: Swap dried thyme with fresh thyme or rosemary for a more vibrant flavor.
• Make it a stew: Add diced potatoes or sweet potatoes to make the soup heartier and more filling.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach. For more slow cooker ideas, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This vegan cabbage soup pairs wonderfully with a variety of sides to make a complete meal. Serve it alongside a crusty whole-grain bread or vegan garlic bread for dipping.

For a lighter option, a fresh green salad with lemon vinaigrette complements the soup’s warmth beautifully.

Looking to add more protein? Try serving it with a side of cooked quinoa or brown rice.

You can also top the soup with toasted pumpkin seeds or hemp seeds for a delightful crunch.

For more wholesome vegan bread ideas to accompany this soup, explore our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This vegan cabbage soup recipe is a shining example of how simple, whole foods can come together to create a dish that’s both nourishing and delicious. Its ease of preparation makes it ideal for weeknight dinners, meal prepping, or cozying up on a cold day.

Beyond its taste, it’s packed with nutrients that support overall health and wellness.

Whether you stick to the classic recipe or tweak it with your favorite veggies and spices, this soup is sure to satisfy your cravings while keeping your diet plant-based and wholesome. Don’t forget to explore other vegan recipes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the delightful Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert!

Give this recipe a try, and let the comforting flavors of cabbage and fresh veggies warm your soul and nourish your body.

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