Cabbage Soup – Simple Vegan Blog

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Cabbage soup, a tasty and easy way to include more veggies into your diet. It’s comforting, super flavorful, and made with extra healthy ingredients!

Photo of a bowl of cabbage soup

This cabbage soup is extremely delicious! It’s a super simple recipe and it’s perfect to make at home, as it contains affordable, nutritious, and flavorful ingredients.

I love soups because they are comforting and wonderful to warm you up during the cold winter days. I really enjoy having them for dinner to get ready for bed, but this cabbage soup also makes a wonderful lunch!

You can customize it with your favorite ingredients, so it really is an amazing dish to make if you have some leftover veggies in the fridge that you don’t know how to use. I also love to add some Italian seasoning to give the soup some more flavor!

Cabbage soup, delicious, tasty, and comfortable. It’s a super easy-to-prepare recipe and it’s made with nutritious and affordable ingredients. It truly is out of this world!

Cabbage soup recipe – Short video

How to make cabbage soup – Step by step

Step-by-step photos of how to make cabbage soup
  • Heat the oil in a large pot (photo 1) and add the garlic, celery, and onion (photo 2).
  • Cook over medium-high heat for about 5 minutes or until golden brown (photo 3).
  • Add all the remaining ingredients (photo 4) and bring to a boil (photo 5). Then simmer for 30 minutes (photo 6).
  • Remove the bay leaves (photo 7) and serve immediately (photo 8).

Pro tips

  • Feel free to replace the oil with any other liquid instead, such as water or vegetable stock.
  • If you use oil, I suggest you use extra virgin olive oil.
  • You can add fresh garlic and onion, although garlic and onion powder will also work.
  • Italian seasoning is optional, so you can omit it or replace it with dried herbs like oregano or basil, although the seasoning will give your cabbage soup a wonderful flavor.
  • I usually use Himalayan pink salt, but any other type of salt will work.
  • Feel free to use any type of canned tomatoes. Fresh tomatoes are also a good choice, but in that case, you’ll probably need to add more stock or water.
Close-up shot of a bowl of cabbage soup with a spoon

How long will this cabbage soup keep?

Although this soup is so good you’ll probably finish the whole batch, if you have any leftovers you can keep them in an airtight container in the fridge for 4-5 days.

Can cabbage soup be frozen?

Yes, it can! To do it, let it cool first, put it into a freezer-friendly container, and transfer it to the freezer, where it will last for 2-3 months. I suggest you freeze it in individual portions so you don’t have to defrost the whole batch when you eat it.

To defrost, transfer it into the fridge until thaw. You can reheat it in the microwave or in a saucepan over medium heat until warm.

How to serve cabbage soup

Soups go wonderfully with vegan meat, such as tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.

Looking for more soup recipes?

Photo of a bowl of cabbage soup taken from the above

Did you make this cabbage soup recipe?

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Square photo of a bowl of cabbage soup

Cabbage Soup



  • Author:

    Iosune


  • Prep:

    5 mins


  • Cook:

    35 mins


  • Total:

    40 mins

  • 46 1x

  • Main Dish, Soup

  • American

  • Vegan


Servings 46 1x


Scale


Tap or hover over number to scale servings

Cabbage soup, a tasty and easy way to include more veggies into your diet. It’s comforting, super flavorful, and made with extra healthy ingredients!

Ingredients

  • 1 tbsp extra virgin olive oil 
  • 2 cloves of garlic, chopped
  • 1 celery strip, chopped
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1 pound cabbage (450 g), chopped
  • 1 tbsp Italian seasoning (optional)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 bay leaves
  • 4 cups vegetable stock or water (1 l)
  • 1 14-ounce can of crushed tomatoes (400 g)

Instructions

  1. Heat the oil in a large pot and add the garlic, celery, and onion.
  2. Cook over medium-high heat for about 5 minutes or until golden brown. 
  3. Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
  4. Remove the bay leaves and serve immediately with vegan meat like tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.
  5. Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.

Notes

  • Feel free to replace the oil with any other liquid instead, such as water or vegetable stock.
  • If you use oil, I suggest you use extra virgin olive oil.
  • You can add fresh garlic and onion, although garlic and onion powder will also work.
  • Italian seasoning is optional, so you can omit it or replace it with dried herbs like oregano or basil, although the seasoning will give your cabbage soup a wonderful flavor.
  • I usually use Himalayan pink salt, but any other type of salt will work.
  • Feel free to use any type of canned tomatoes. Fresh tomatoes are also a good choice, but in that case, you’ll probably need to add more stock or water.
  • Nutritional info has been calculated using water instead of vegetable stock.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 72
  • Sugar: 3.7 g
  • Sodium: 307 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 12 g
  • Fiber: 3.8 g
  • Protein: 2.4 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in March of 2019, but was republished with new photos, step-by-step instructions, and tips in December of 2020.



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