vegan cabbage soup

This Cabbage Soup is the perfect hearty meal for busy weeknights or lazy Sundays. It&#039;s easy to make, budget-friendly, and so darn tasty!

Vegan Cabbage Soup

olive oil

onion

carrots (, diced)

celery (, diced)

garlic (, minced)

tomato paste

thyme

smoked paprika

red pepper ((*optional))

bay leaf

vegetable broth (, low sodium if preferred)

head medium green cabbage (, cored and chopped (about 6 cups))

can tomatoes (, fire-roasted or regular)

cannellini beans (, rinsed & drained (about 1.5 cups))

potatoes

Sea salt (, more to taste)

pepper (,

parsley

Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.

Add in the garlic, tomato paste, thyme, smoked paprika, and crushed red pepper. Saute for 30-60 seconds until fragrant.

Pour in the vegetable broth, tomatoes, cabbage, potatoes, bay leaf, salt, and pepper. Turn up the heat to get things moving, then reduce heat slightly to maintain a medium simmer. After 15 minutes, add the beans and continue to simmer until the potatoes and cabbage are tender (about another 5-10 minutes). Stir occasionally.

Remove from heat, taste for seasoning, and add more if needed. Remove bay leaf. Sprinkle with fresh parsley and serve. Enjoy!

Chilly weather is no match for this Hearty Cabbage Soup! Easy to make with a whole head of cabbage, warming spices, big chunks of veggies, and a flavorful broth, it’s a delicious one-pot meal full of plant-based goodness. Vegan, Gluten-Free, Oil-Free Option.

Hearty Cabbage Soup

celery (sliced)

carrots

garlic (minced)

black pepper (plus more to taste)

caraway seed (optional, but strongly recommended)

cabbage

tomatoes

low-sodium vegetable broth (or 4 cups broth, 4 cups water)

Salt and pepper (to taste)

Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the onion, celery, and carrot and sauté for 3 to 5 minutes, until beginning to brown. Add the garlic, black pepper, thyme, and caraway seed and sauté for 1 minute, or until fragrant.

Simmer: Add the potatoes, cabbage, tomatoes, and vegetable broth to the pot and stir well. The soup may look overly thick right now, but the cabbage will release more liquid as it cooks. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender and translucent.

Serve: Season with additional salt and pepper to taste, if necessary. Ladle the soup into serving bowl and top with freshly ground black pepper, or as desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days.

Hungarian Savoy Cabbage Soup

vegetable oil (optional)

carrots, chopped

onion, diced

tbsp sweet paprika powder

tbsp smoked paprika

garlic, minced

potatoes, diced (about 2 cups)

vegetable broth

savoy cabbage

plant milk

flour (use GF if needed)

salt, pepper

sausages

sour cream

Heat up oil in a large pot, then add onion and carrots. Cook for 10 minutes, stirring occasionally. Use a few spoons of vegetable broth instead of the oil, if you prefer to keep this oil-free.

Add sweet and smoked paprika, and garlic, and cook for 20-30 seconds, just until fragrant. Then add potatoes and enough vegetable broth to cover. Bring soup to a boil, then simmer for 15-20 minutes.

Add chopped or thinly sliced savoy cabbage, plus the rest of the vegetable broth to cover the veggies, and bring to a boil again. Simmer for 10 more minutes, until potatoes and savoy cabbage are fully cooked.

Whisk together milk and flour, and pour into the soup. Cook for 2-3 minutes, until soup thickens.

Meanwhile prepare vegan sausage according to package instructions, then slice it.

Serve soup warm topped with sour cream and sausage slices. Enjoy!

I love this recipe!!! - it is outstanding!! I've been making it for a while now and it never fails. Thank you so much!

Lovely soup, instructions were easy to follow.

I love this soup! I just finished making it and ate a bowl right away - before even adding any sausage or sour cream - - - it's totally delicious! I've been making cabbage soup different ways trying to find a recipe for an amazing cabbage soup I had at a fancy banquet and I think this must it!!! Wonderful! The paprikas does something amazing to cabbage!
Thank you so much for this new staple in my house!!!

Miso Cabbage Red Lentil Soup

oil (can use butter

½ onion- finely chopped

celery-

cabbage (from about 1/2 medium cabbage head)

Cloves Garlic - minced

Miso paste soy sauce

Turmeric

oregano

black pepper

salt (adjust

lemon

parsley (Can sub basil

Chickpeas - drained

½ Cup dried Red Lentils

Heat oil over medium heat add onion and garlic and cook for 5 minutes. Add carrots, celery and seasonings and cook for 5 more minutes.

Add all remaining ingredients and simmer for 20-25  minutes or until everything is cooked through. If using instant pot cook at high pressure for 10 minutes and do a natural release for 5 minutes.

Let soup cool fully and then enjoy with toasted bread.

Can I substitute red cabbage for normal cabbage? Wondering if the consistency would stay the same…thanks!

I made this for dinner tonight and enjoyed it very much !! Definitely going to make again!!

What a well balanced ,  unctuous and scrumptious bowl of soup! Family devoured it , soothed the soul. Thank you for sharing , will make it again and again,

If you grew up eating Jewish Cabbage Soup, you will adore this plant based version...This Sweet and Sour Vegan Cabbage Soup is hearty and satisfying, made without meat and full of lentils with all the nostalgic taste you remember.

Sweet &amp; Sour Vegan Cabbage Soup

onion (large, diced)

carrots (large, sliced)

celery (diced)

tbsp sweet paprika

tsp salt

tsp white pepper

garlic (large, grated)

cabbage (about 1/2 medium head)

apple (finely diced)

red lentils

apple cider vinegar

tomato sauce

water

tbsp white miso paste

raisins

Prep your veggies: thinly slice cabbage. 1/2 medium head of green cabbage will yield about 4 cups. Peel carrots and slice into rounds. Dice onion and celery.

Heat soup pot over medium heat and swirl in 1-2 tablespoons broth. Saute veggies for about 3 minutes. Add the paprika, salt, pepper and oregano. Stir and continue to cook another 2 minutes. Grate garlic over the pot. Stir until fragrant. Add an additional tablespoon or more broth as needed to keep pan from becoming dry.

While veggies cook, finely dice apple, rinse and drain lentils.

Stir in tomato sauce, vinegar, lentils, raisins and apples. Then add 4 cups broth and stir well. Bring it to a boil and then reduce to keep a steady simmer for 15 minutes.

Add miso paste to 1 cup HOT water and whisk until miso has fully dissolved. Pour into soup and mix well. If soup is not brothy enough for you, repeat this step.

Turn off heat. Sprinkle in the parsley and mix. Taste for seasoning, adding a splash of vinegar, or more salt and pepper.  Serve hot.

Comforting, 1-pot soup with cabbage, fennel, lentils, kale, and Italian-inspired seasonings. An easy, nourishing, gluten-free and plant-based meal!

Nourishing Cabbage, Fennel &amp; Lentil Soup (1 Pot!)

onion,

medium fennel bulb,

carrots,

sea salt and black pepper

green cabbage,

kale (curly

garlic,

Tbsp fennel seeds,

tsp smoked paprika

1/2-1 tsp red pepper flakes ((to taste))

vegetable broth ((or store-bought))

(15 oz.) can crushed tomatoes

dry green lentils

Vegan parmesan cheese

Your favorite bread

Heat the oil in a large pot over medium heat. Once hot, add the onion, fennel (or celery), and carrot. Sauté gently for 8 minutes, stirring occasionally, until the vegetables are soft. Stir in the salt and pepper — don’t be tempted to turn the heat up to speed this up or the veggies won’t get as sweet.

Add in the cabbage and kale (if using), and sauté for another 5 minutes until wilted. Then stir in the garlic, fennel seeds, smoked paprika, and red pepper flakes. Cook for 1 more minute until the fennel seeds are fragrant.

Stir in the vegetable broth, diced potatoes, crushed tomatoes, and lentils.  Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for 30-40 minutes, or until the lentils are tender but not mushy.

Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.

We like to top bowls with a drizzle of olive oil and a sprinkle of vegan parmesan and serve with garlic bread or focaccia bread.

Leftover soup will keep well in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

Fabulous on this cold early spring day! I followed the ingredients and directions exactly, but used only about 6 cups water, resulting in a thicker finished soup. I agree the fennel is key. (It reminds me of minestrone but with lentils instead of beans.) I also agree a lot of garlic bread would be the perfect accompaniment! Thank you as always for your healthy and tasty recipes!

This was delicious! The cabbage is (almost) like noodles! It's so smokey and the veggies still had a tiny bit of a bite. So good!!!!

I made this as written, except for one main thing. I didn't have a potato, so I used about a 1/2 of brown rice. At the end of cooking, it was a little thick, so added a little water. The fennel bulb seemed not quite enough so I added some celery. 
Very good taste. I like fennel, and it seems to give cabbage soup a nice spark. I like having the kale in it for the color as well as added nutritrition. 

A keeper!
 Thank you.

This recipe was very lovely with wonderful flavors! It comes together very quickly, so I found prepping all the ingredients before the first step was helpful for me. It'll definitely be a staple dish in our home!

This is a wonderful recipe: flavourful, inexpensive, and forgiving of substitutions of vegetables and legumes according to what is on hand. I just made a batch with celery instead of fennel (about half the volume recommended), half-and-half red and green lentils, and fresh diced tomato instead of canned/crushed. Luckily I had smoked paprika and ground fennel - I think they are key to some of the richness and depth of flavour. SO GOOD! Thanks as always for another delicious meal.

I made this several weeks ago and the left overs freeze really well. It’s in my meal plan again this week! It’s so good.

https://www.youtube.com/watch?v=eaMIseGCqBk

Comforting, 1-pot soup with cabbage, fennel, lentils, kale, and Italian-inspired seasonings. An easy, nourishing, gluten-free and plant-based meal!

Full Recipe: https://minimalistbaker.com/nourishing-cabbage-fennel-lentil-soup-1-pot/
 
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Nourishing Cabbage, Fennel & Lentil Soup (1 Pot!) | Minimalist Baker Recipes

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Vegan Cabbage Soup

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Top 6 vegan cabbage soup recipes from across the web

The most viewed vegan cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cabbage Soup

Hearty Cabbage Soup

Hungarian Savoy Cabbage Soup

Miso Cabbage Red Lentil Soup

Sweet &amp; Sour Vegan Cabbage Soup

Nourishing Cabbage, Fennel &amp; Le...

The most viewed vegan cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sweet & Sour Vegan Cabbage Soup

Nourishing Cabbage, Fennel & Le...