Vegan Cabbage Soup

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This vegan cabbage soup is hearty, tasty, and comes together so easily! Best of all, it’s budget-friendly. 

Looking for a filling meal that you can whip up on a busy weeknight? Try this comforting vegan cabbage soup!

This veggie-packed soup is everything you’ll want to dig into when craving something hot and nourishing. 

Everything is done in one pot, and it’s easy to make a big batch to feed a hungry crowd without breaking the bank. 

vegan cabbage soup

For a satisfying meal that won’t leave you hungry, partner this vegetarian cabbage soup with vegetarian Sloppy Joes or vegan fried chicken. They’re so filling, you won’t miss the meat!

Why You’ll Love This Cabbage Soup Recipe 

  • This vegan cabbage soup is an economical dish that will fill you up! The recipe makes a hearty pot, perfect for feeding a crowd. 
  • This cabbage soup is packed with comforting and savory flavors. You won’t get mushy vegetables or off-putting bitter flavors in this vegetable soup. 
  • This soup recipe is super versatile! Personalize it with your favorite vegetables, plant-based meats, spices, and herbs. Then, pair the soup with anything from salads and bread to even rice. 
cabbage soup

Ingredients And Substitutions For This Cabbage Soup Vegan Recipe

Olive oil – For sauteing the fragrant soup base of onion, carrots, and celery.  

Onion – Yellow onion contributes a savory flavor to the cabbage soup. 

Carrots – Infuse sweetness to the vegetable soup. Diced carrots also add texture for a more satisfying spoonful.

Celery stalks – Celery’s distinct, mildly bitter taste complements the sweet and umami flavors of the other vegetables in the soup. 

Garlic – Adds depth of flavor to the hearty soup with its “spicy” nuttiness. The mouthwatering aroma in the kitchen is also a bonus!

Vegetable broth – Homemade vegetable broth will also be perfect. 

Canned tomatoes – They’re optional, but tomatoes help create a richer flavor and more satisfying soup consistency. You can also use fresh tomatoes and dice them yourself!

Cabbage – To prepare, remove the exterior leaves and cut the cabbage head in half. Remove the core, then chop the cabbage halves into shreds.

Salt – You can also season the aromatic base of onion, carrots, and celery with salt, then add more to taste before serving the soup. 

Oregano – Besides oregano and basil, bay leaves, rosemary, or dill will provide complex flavors to the soup. 

Basil – You can use fresh herbs like thyme or cilantro in your hearty cabbage soup to boost its aromatic flavor. 

Lemon juice -The acidity brightens the soup and balances the rich and savory flavors. 

If you ask me, I like my cabbage soup with a bit of heat. Cayenne pepper and jalapenos are my favorite add-ins to this comfort-in-a-bowl. 

Then, finish it off with nutritional yeast and vegan bacon bits, and thank me later!

cabbage soup vegan recipe

Tips For Making Cabbage Soup

Use Green Cabbage

Green cabbage’s mild sweetness and tender texture make it the best choice for this vegan soup recipe. Napa cabbage might get too mushy, while red cabbage has a bolder flavor than green cabbage.

Make It Extra Hearty

For an even heartier vegan cabbage soup, add red potatoes, Great Northern beans, chopped kale, and vegan ground beef! They’ll add heaps of flavor and texture if you want a soup that eats like a meal.

Storage Tips

For cabbage soup leftovers, transfer them to an airtight container and refrigerate for up to 5 days. You can also freeze the cooled soup for up to 3 months. To serve, thaw in the fridge overnight and reheat over medium heat on the stove.

cabbage soup recipe

Vegan Cabbage Soup Recipe FAQs

Can you freeze cabbage soup?

Yes! You can make a big batch and freeze the cabbage soup in a freezer-safe container for up to 3 months. Just make sure to cool it first

How long is cabbage soup good for in the fridge?

Vegan cabbage soup stores well in the fridge for up to 5 days.

When to add cabbage to soup?

After the soup comes to a boil, stir in the cabbage. Then, continue cooking the soup until the cabbage is tender.

What is in the cabbage soup diet?

While the cabbage soup diet mainly comprises cabbage soup, other foods like leafy vegetables, bananas, beef, and brown rice are also allowed on specific days throughout the week.  

What to serve with cabbage soup?

Serve cabbage soup with your favorite crusty bread or dinner rolls to mop it up. Salads and sandwiches like grilled cheese will also be tasty alongside this comforting meal. 

More Delicious Vegan Soup Recipes

I found this recipe for Vegetarian Cabbage Rolls that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.

Vegan Cabbage Soup

vegan cabbage soup recipe
This vegan cabbage soup is hearty, tasty, and comes together so easily! Best of all, it's budget-friendly.
Lyza
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Instructions

  • Heat oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook until slightly softened, stirring occasionally.
  • Add the garlic and saute until fragrant.
  • Pour in the broth and add the tomatoes. Bring to a boil.
  • Add the cabbage. Reduce the heat, cover, and simmer for about 30 minutes or until the cabbage is tender. Stir occasionally.
    step 4 vegan cabbage soup
  • Stir in the salt, oregano, basil, and lemon juice. Cook for another 5 minutes, and you're done!
    step 5 vegan cabbage soup

Notes

  • Green cabbage’s mild sweetness and tender texture make it the best choice for this vegan soup recipe. Napa cabbage might get too mushy, while red cabbage has a bolder flavor than green cabbage.
  • For an even heartier vegan cabbage soup, add red potatoes, Great Northern beans, chopped kale, and vegan ground beef! They’ll add heaps of flavor and texture if you want a soup that eats like a meal.
  • For cabbage soup leftovers, transfer them to an airtight container and refrigerate for up to 5 days. You can also freeze the cooled soup for up to 3 months. To serve, thaw in the fridge overnight and reheat over medium heat on the stove.

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