Vegetable Cabbage Soup (Vegan + Healthy) Recipe

I recently created a recipe for Veggie Cabbage Soup that highlights the natural goodness of chopped cabbage, crisp carrots, and fresh garlic. The blend of diced tomatoes and vegetable broth, accented by aromatic thyme and olive oil, offers a vibrant take on vegan cooking that truly piqued my creative spirit.

I recently tinkered with a recipe for Vegetable Cabbage Soup that really surprised me with its burst of flavors and textures. I start off with a medium head of cabbage that’s chopped, tossing it in a pan with a large diced onion and a couple of cloves garlic, minced just right.

I then add sliced carrots and celery to bring some crunch and natural sweetness. Mixing in a can of diced tomatoes along with vegetable broth creates a broth that’s both hearty and tangy, while a bay leaf and a teaspoon of dried thyme add an herby note you wont forget.

I drizzle in some olive oil to round out the flavors and season with salt and pepper to taste. This isn’t just a regular healthy soup it’s one of those vegan veggie cabbage recipes that manages to be both vibrant and satisfying without overpowering the natural taste of all the fresh ingredients.

Why I Like this Recipe

1. I really love how this soup is packed with fresh veggies like cabbage, carrots, and celery that make it feel both hearty and healthy, even if it sometimes seems a bit too simple.
2. I like that it’s really easy to make—the steps are straightforward and the ingredients are pretty common so I don’t have to run all over the store.
3. I appreciate that it’s super flavorful thanks to the garlic, herbs and tomatoes; it may not be a fancy meal but it always leaves me feeling comforted and satisfied.

Ingredients

• Cabbage: crunchy and full of fiber that helps digestion and adds a hearty texture.
• Onion: offers savory sweetness and lots of antioxidants which creates a deep flavor base.
• Garlic: has a bold taste and boosts immunity while imparting a warm spicy essence.
• Carrots: naturally sweet and rich in beta carotene, they add vibrant color and crunch.
• Tomatoes: bring a bright tangy flavor, providing vitamins and moisture to balance taste.
• Celery: crisp and hydrating, loaded with vitamins and fiber for extra freshness.
• Olive oil: a heart healthy fat that gives a subtle flavor and aids in sauteing.
• Bay leaf: infuses the dish with a mild herbal aroma that gently elevates the soup flavor.

Ingredient Quantities

• 1 medium head cabbage, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste

How to Make this

1. Start by heating the olive oil in a large pot over medium heat then add the diced onions and minced garlic and fry them until the onions get soft.

2. Once the onions are tender, toss in the sliced carrots and celery and let them cook for about 5 minutes.

3. Add the chopped cabbage to the pot and stir it all together so that it starts to wilt.

4. Pour in the can of diced tomatoes along with its juices and then add the vegetable broth.

5. Drop the bay leaf and sprinkle in the dried thyme making sure to mix everything evenly.

6. Season the soup with salt and pepper to your taste and give it another good stir.

7. Bring the mixture to a simmer then cover the pot and let it cook for around 20-25 minutes until all the veggies are tender.

8. Once the vegetables are soft, remove the bay leaf and taste the soup again adjusting salt and pepper if needed.

9. Let the soup cool down a bit before serving so you’re not burning your tongue.

10. Serve warm and enjoy your healthy and yummy Vegetable Cabbage Soup.

Equipment Needed

1. Large pot – needed for cooking the soup on the stove
2. Stove – to heat the olive oil and simmer the soup
3. Cutting board – for chopping the cabbage, onion, carrots, and celery
4. Knife – a sharp one to dice the onion, mince the garlic, and slice the vegetables
5. Measuring spoons – for accurately scooping out olive oil, thyme, and bay leaf if needed
6. Measuring cup – to measure out the vegetable broth
7. Can opener – to open the can of diced tomatoes
8. Stirring spoon – to mix all the ingredients together during cooking

FAQ

Vegetable Cabbage Soup (Vegan + Healthy) Recipe Substitutions and Variations

• Instead of using a large onion, you can use shallots for a softer flavor.
• If you don’t have garlic cloves, try using a pinch of garlic powder as a substitute.
• Swap out the carrots with parsnips or even sweet potatoes to add a different sweetness.
• Use fennel stalks in place of celery if you’re looking to change up the flavor profile.
• In case you run out of vegetable broth, water mixed with a vegan bouillon cube works just fine.

Pro Tips

1. When you’re sautéing the onions and garlic you can add a pinch of salt right in the pan, it helps to draw out their natural sweetness and gives the base a richer flavor.
2. Try lightly toasting the celery and carrots before mixing in the cabbage, it really brings out a deeper, nuttier taste thats surprisingly good.
3. If you have time, let the soup sit for a few minutes after cooking so the flavors can really meld together, it makes a big difference in taste.
4. Experiment with fresh herbs like basil or parsley at the end for a burst of freshness, its a simple tweak that can take the soup to a whole new level.