One-Pot Vegan Cabbage Soup: Quick and Nutritious

Read time: 8 mins.

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Introduction

It was a chilly November afternoon when we returned from a morning hike, cheeks red our stomachs rumbling with hunger. I peeked into the pantry and found fresh cabbage, vibrant carrots, and herbs. Inspired by the comforting soups my grandma used to make, I decided to whip up a vegan cabbage soup.

And the results? IT WAS A HIT!

What was more special was Emma, who usually turns up her nose at cabbage, helped me make it and ended up loving it. The cherry on top was watching her clean her bowl and asking for seconds. Her joy made the whole thing feel like a victory.

So, I thought, why not share this delightful recipe with you? Vegan friends, I hope you’ll love it, and non-vegan friends, you’ll dig it too! 😊

Why You’ll Love It?

I get it! You need some good reasons to get excited about trying something new. So, before leaking out the recipe, here’s why you’ll absolutely love this easy vegan cabbage soup:

A Guilt-Free Delight

This Vegan Cabbage Soup is perfect for weight loss, and you’ll find it incredibly satisfying! I was delighted to lose 7 pounds in a month during my weight loss journey, thanks to this nourishing and filling soup.

Simple Ingredients, Big Flavor

With just a few fresh ingredients like vibrant carrots, celery, onions, and flavorful herbs, this soup delivers pure comfort without the hassle.

Quick and Easy

It’s a quick fix for busy nights, making it an ideal choice when time is short. All it involves is chopping up some veggies and letting them simmer. Plus, it’s done within 15-20 minutes.

Satisfying Vegan Goodness

This soup bursts with flavor and texture, proving that plant-based recipes can be incredibly delicious and filling. Even Mark now appreciates my decision to go vegan, often requesting the soup after a long day.

Versatile and Delicious

Whether served as a stand-alone meal or paired with crusty bread or salad, this soup adapts to your dining needs. Emma loved it when I served her with a side of warm, buttery bread for dipping.

Health Benefits of Vegan Cabbage Soup

One of the most rewarding aspects of this vegan cabbage soup is knowing how good it is for your body. As I’ve made this recipe repeatedly, I’ve come to appreciate its flavor and super health benefits.

Nutrient-Dense and Low in Calories

Cabbage is an excellent source of essential vitamins and minerals, including vitamins C and K. Despite being low in calories, it’s incredibly filling due to its high fiber content, making it perfect for those looking to enjoy a hearty meal without worrying about overindulging.

Supports Digestive Health

The fiber in cabbage and other vegetables in this soup promotes healthy digestion. Thanks to its gentle effect on the digestive system, I’ve found that after a bowl of this soup, I feel light yet satisfied.

Boosts Immunity

This soup is a natural immune booster with ingredients like garlic, onions, and carrots. Garlic and onions are antibacterial, while carrots are rich in beta-carotene (Vitamin A), a key nutrient for a strong immune system.

Detoxifying Properties

Cabbage is known for its detoxifying properties, which help cleanse the body of toxins. This makes the soup an excellent choice for resetting your body after unhealthy foods.

Heart Health

While searching, I found that the soup contributes to heart health by lowering cholesterol levels and improving circulation. I immediately shared the news with my mom, who’s a heart patient. She smiled, knowing her favorite soup was also good for her heart.

Also Read: Deliciously Vegan and Gluten-Free: A Culinary Journey Through Flavorful Recipes

Pairing Suggestions

Here’s a cozy tip from my kitchen to yours: This vegan cabbage soup is great as is, but for a next-level twist, try these favorite toppings and servings I love.

For Serving:

• Enjoy with a slice of crusty whole-grain bread or roasted sweet potatoes.
• Pair with quinoa, steamed greens or brown rice for a heartier meal.
• Add a vegan grilled cheese or Vegan BLT on the side.
• Serve with my no-knead artisan bread or avocado toast for a creamy twist.

For Topping:

• Sprinkle on some nutritional yeast without the dairy.
• Top with fresh green onions, olives, chives, thyme, pumpkin/sunflower seed or jalapenos.
• Squeeze lemon juice for a zesty kick.
• Dust fresh herbs like parsley or cilantro to add brightness to the dish.

Vegan Cabbage Soup Recipe

Here’s how you can cook up a pot of this delicious soup for 2-4 people.

Gather Your Ingredients

• Olive oil (or water for oil-free)
• 1/2 large yellow onion, diced
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried thyme
• 1/4 head green cabbage, chopped
• 2 cups vegetable broth
• 1/2 can fire-roasted diced tomatoes
• 1/2 can cannellini beans, drained and rinsed
• 1 medium potato, peeled and diced
• 6 ounces vegan ground beef (or 1 cup cooked lentils) – optional
• 1/2 tablespoon soy sauce
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

What You Need to Do

Heat oil and Sauté the Veggies

First, grab a medium pot and heat a bit of olive oil over medium heat. If you’d like to keep things oil-free, just use water instead. Toss in half a diced yellow onion, a large chopped carrot, and a stalk of chopped celery. Let them cook for about 5 minutes, stirring occasionally, until tender and slightly golden.

Addi the Aromatics

While those veggies soften, mince two garlic cloves and add to the pot. Let it cook for about 30 seconds until it smells amazing. Sprinkle each smoked paprika and dried thyme in half a teaspoon. If you’re not a fan of smoked paprika, you can skip it or use a regular one instead.

Combine the Ingredients

Now, pour in 2 cups of vegetable broth, followed by a quarter of a head of chopped green cabbage. If you prefer a heartier soup, feel free to add a bit more cabbage. Toss in half a can of fire-roasted diced tomatoes and a medium peeled and diced potato. Stir everything together. Next, add a bay leaf, half a tablespoon of soy sauce, and a pinch of salt and pepper.

Simmer to Perfection

If you’re using vegan ground beef or lentils, add them now. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, stirring occasionally, until the cabbage and potatoes are tender.

Taste, Adjust, and Serve

Once your soup is all set, don’t forget to fish out that bay leaf. Taste and if needed a little extra oomph, toss in some more salt and pepper. Finally, dish it out hot and top it with a sprinkle of fresh parsley or, if you’re like Emma, a slice of buttery bread. Enjoy!

Here’s the quick pictorial recipe card.

Healthy Tips

This cabbage soup is a great starting point if you’re new to vegan cooking. Add a variety of veggies for essential vitamins, and use herbs and spices to boost flavor. Cooking vegan doesn’t mean sacrificing flavor or satisfaction – it’s all about creativity and fresh ingredients. Here’s an end to my guide with some savvy tips.

• If you want to make a big batch of soup to enjoy later, just double the quantity, cool, and freeze in zip-top bags for up to 4 days.
• Freeze in portions to make defrosting easier.
• You can make some variations by including tofu, hot sauce, curry powder, coconut milk, or seasonal veggies like butternut squash in the fall or peas in the spring.
• If you want to reduce calories, use a small amount of oil or sauté vegetables in vegetable broth instead.
• If you plan to store leftovers, slightly undercook the vegetables to retain their texture when reheated.
• Stir in a cup of cooked brown rice at the end for a heartier, more filling soup. It adds extra fiber and a satisfying texture.