Vegan Cabbage Soup
This vegan cabbage soup is hearty, tasty, and comes together so easily! Best of all, it's budget-friendly.
Servings 4
Calories 101kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 to 5 cups vegetable broth
- 1 canned tomatoes
- 3 cups cabbage, chopped
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 tsp lemon juice
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.
- Stir in the salt, oregano, basil, and lemon juice. Cook for another 5 minutes, and you're done!
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.
Nutrition
Calories: 101kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1255mg | Potassium: 156mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5611IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 0.3mg