Description
A hearty and healthy vegan cabbage soup packed with fresh vegetables and aromatic herbs, perfect for a comforting low-calorie meal. This easy-to-make soup uses simple ingredients simmered to perfection on the stovetop, making it ideal for a nutritious lunch or dinner.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1/2 head green cabbage, chopped
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 bay leaf
- 1 tablespoon lemon juice (optional)
- Chopped parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and release their aromas.
- Add Cabbage: Stir in the chopped cabbage and cook for another 5 minutes, stirring occasionally to soften the cabbage evenly without browning.
- Add Broth and Seasonings: Pour in the diced tomatoes with their juice and vegetable broth. Add salt, black pepper, dried thyme, paprika, and the bay leaf. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes until all vegetables are tender and flavors meld together.
- Finish and Serve: Remove the bay leaf from the pot. Stir in lemon juice if using, to brighten the flavors. Taste and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- This soup keeps well in the refrigerator for up to 5 days.
- It can be frozen for longer storage.
- Add cooked beans or grains to the soup for extra protein and heartiness.
