Vegan Cabbage Soup Recipe

There’s something magical about transforming simple ingredients into a soul-warming delight, and this vibrant cabbage soup does exactly that. Let me take you on a cozy culinary journey, where each sip is like a hug in a bowl, perfect for those days when you crave a warm embrace from your food.

This Cabbage Soup Vegan loves is loaded with nutritious goodness. They (the Cabbage Soup Vegan) start with a base of olive oil and onions that are so packed with flavor you won’t believe it, and then add in some hearty carrots and an absolutely huge amount of cabbage, all simmered in a really good vegetable broth.

Then, there’s the not-so-secret ingredient that makes this soup so delicious: a can of diced tomatoes, with their juices, stirred in right before serving. Rounding things out are a dash of apple cider vinegar (for a delicious, head-in-the-clouds soup), and a blend of dried oregano and thyme that makes you feel all cozy inside.

Ingredients

• Olive Oil: Rich in healthy fats; adds smoothness.
• Onion: Provides depth; rich in antioxidants.
• Carrots: Add sweetness; high in beta-carotene.
• Garlic: Boosts flavor; supports immune health.
• Cabbage: High in fiber; aids digestion.
• Diced Tomatoes: Tangy; rich in vitamin C and lycopene.
• Vegetable Broth: Flavorful base; low in calories.
• Apple Cider Vinegar: Adds tanginess; enhances flavors.

Ingredient Quantities

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• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 medium head of cabbage, chopped
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• Fresh parsley, chopped (for garnish)

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How to Make this

1. In a large pot, warm the olive oil over medium heat. Add in the chopped onion and sliced carrots, and sauté for about 5 minutes until the onion is translucent.

2. Add the pot and minced garlic, and cook for an additional minute, stirring constantly to prevent burning. This is how you make it!

3. Mix in the chopped cabbage and allow it to wilt a little, about 5 minutes.

4. Introduce the chopped tomatoes (including their juice) and the vegetable broth to the saucepan, and stir the mixture to achieve a harmonious blend.

5. Blend in the dried oregano, dried thyme, and bay leaf with the soup. Raise the temperature to medium-high. Continue stirring until the soup reaches a simmer.

6. After the soup has reached a simmer, turn the heat down to low, put on the lid, and allow it to cook for 25-30 minutes. You want to have the cabbage tender and not overcooked.

7. Put in salt and pepper to taste.

8. Incorporate the apple cider vinegar, which adds a bright note to balance the flavors.

9. Before serving, remove the bay leaf.

10. Serve piping hot, garnished with fresh parsley. Enjoy this delightful vegan dish in the form of a lavish cabbage soup!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Ladle
8. Bowl for serving

FAQ

• Can I freeze this vegan cabbage soup?This soup freezes well. Let it cool completely, then pour it into tightly sealed containers and freeze it for no more than 3 months.
• How can I add more protein to this soup?Cooked beans such as cannellini or chickpeas can be added, and a bit of quinoa also ramps up the protein.
• Is this soup gluten-free?Indeed, this vegan cabbage soup is gluten-free—naturally so, in fact, unless the broth you use is gluten-y.
• Can I substitute fresh tomatoes for canned?Certainly! Use approximately 2 cups of diced fresh tomatoes in place of the canned tomatoes for a taste that is more reminiscent of the garden.
• What can I use instead of apple cider vinegar?You can substitute for a similar tangy flavor: lemon juice, white wine vinegar.
• How long will this soup last in the fridge?It can be stored well for approximately 4-5 days in the refrigerator when kept in an airtight container.
• Can I add more veggies to the soup?Of course! You can add celery, bell peppers, or zucchini. They will provide extra flavor and nutrition.

Vegan Cabbage Soup Recipe Substitutions and Variations

Olive oil: Substitute with coconut oil or sunflower oil.
Onion: Use shallots or leeks in place of onion.
Carrots: Consider using parsnips or sweet potatoes instead.
Tomatoes, diced: Will work crushed or fresh, ripe.
Mushroom broth: Replace with water and a vegetable bouillon cube.

Pro Tips

1. For enhanced flavor, consider searing the onions and carrots until they develop a slight caramelization before moving on to the next steps. This adds a deeper, richer taste to the base of your soup.

2. Add a small pinch of red pepper flakes along with the garlic for a subtle kick of heat that complements the warmth of the broth.

3. If you have the time, let the soup simmer for an additional 15-20 minutes for the flavors to meld even more, ensuring the cabbage and other vegetables get extra tender and flavorful.

4. To add some texture and protein, consider stirring in a can of drained and rinsed beans, like cannellini or chickpeas, during the last 10 minutes of cooking.

5. For a twist, incorporate a squeeze of fresh lemon juice just before serving to bring out the brightness of the ingredients and enhance the overall flavor profile.