Description
This Hearty Vegan Cabbage Soup is a comforting, nutritious, and flavorful dish packed with fresh vegetables and warm herbs. Perfect for a light lunch or a cozy dinner, this soup combines sautéed onions, garlic, carrots, celery, bell peppers, cabbage, and diced tomatoes simmered in a savory vegetable broth with thyme and smoked paprika, finished with fresh parsley and lemon juice for a bright touch.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 stalks celery, diced
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 medium head of cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup freshly chopped parsley
Liquids & Oils
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 2 tablespoons lemon juice
Spices & Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Sauté onions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent, which helps build the soup’s flavor base.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook additional vegetables: Add the sliced carrots, diced celery, and chopped green and red bell peppers. Sauté for about 5 minutes until the vegetables start to soften, releasing their natural sweetness.
- Add cabbage: Stir in the chopped cabbage, mixing it thoroughly with the other sautéed vegetables to start wilting it down.
- Add tomatoes and broth: Pour in the canned diced tomatoes along with the vegetable broth, creating the liquid base for the soup.
- Season: Add dried thyme, smoked paprika, salt, and pepper. Stir well to incorporate all the spices evenly throughout the soup.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes or until all the vegetables are tender and flavors have melded together.
- Finish and adjust seasoning: Stir in the freshly chopped parsley and lemon juice to add brightness. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls and garnish with extra parsley if desired. Serve hot and enjoy your hearty vegan cabbage soup.
Notes
- You can substitute kale or spinach for the cabbage if preferred.
- For a spicier kick, add a pinch of red pepper flakes with the paprika.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Use low-sodium vegetable broth to reduce salt content if desired.
