Vegan Cabbage Soup Recipe

Introduction

This vegan cabbage soup is a flavorful and nourishing meal that’s easy to prepare in just 30 minutes. With a broth enhanced by garlic, tomatoes, and a hint of coriander, it’s a comforting dish perfect for busy weeknights. Cannellini beans add protein and fiber, making it a wholesome and satisfying choice.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 2 teaspoons minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 small head green cabbage (1 1/2 lbs.), chopped
• 1 (15 ounce) can unsalted cannellini beans, rinsed
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano
• Lemon zest for garnish

Instructions

1. Step 1: Heat the olive oil in a large heavy pot over medium-high heat. Add the carrots, fennel, and onion, and cook, stirring occasionally, until they start to soften, about 5 minutes.
2. Step 2: Add the minced garlic, ground coriander, and salt. Cook, stirring constantly, until fragrant, about 1 minute.
3. Step 3: Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil.
4. Step 4: Add the chopped cabbage, reduce the heat to medium, and cook, stirring occasionally, until the cabbage is tender, about 20 to 25 minutes.
5. Step 5: Stir in the cannellini beans, sugar, and fresh oregano. Cook until the beans are heated through, about 3 minutes.
6. Step 6: Sprinkle with lemon zest and the reserved fennel fronds if desired. Serve immediately for best flavor.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes along with the garlic and coriander.
• Substitute white beans if cannellini beans are unavailable.
• Use kale or collard greens instead of cabbage for a different texture and flavor.
• Add a splash of lemon juice at the end for a brighter finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Freezing is possible for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and can be prepared a day in advance. The flavors often deepen after resting overnight in the refrigerator.

Is this soup suitable for freezing?

Absolutely. Let the soup cool completely before freezing in a freezer-safe container. It can be stored for up to 3 months and should be thawed in the refrigerator before reheating.

Vegan Cabbage Soup Recipe

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★★★★★

4.5 from 107 reviews

This wholesome Vegan Cabbage Soup is a quick and easy recipe that features a flavorful vegetable broth infused with garlic, tomatoes, and coriander. Packed with nutritious ingredients like cabbage, fennel, and cannellini beans, it offers a comforting and hearty meal perfect for busy weeknights. The addition of fennel fronds and lemon zest adds a fresh, aromatic finish to this healthy, fiber-rich, and vegan-friendly soup.

• Author: Yana
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings (about 12 cups) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 2 teaspoons minced garlic

Spices and Seasonings

• ½ teaspoon ground coriander
• ½ teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano
• Lemon zest for garnish

Liquids and Canned Goods

• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 (15 ounce) can unsalted cannellini beans, rinsed

Main Vegetable

• 1 small head green cabbage (1 1/2 lbs.), chopped

Instructions

1. Prepare the base vegetables: Heat olive oil in a large heavy pot over medium-high heat. Add the chopped carrots, sliced fennel (reserve the fronds for garnish), and chopped onion. Cook, stirring occasionally, until the vegetables begin to soften, approximately 5 minutes.
2. Add aromatics and spices: Stir in minced garlic, ground coriander, and salt. Cook, stirring constantly to avoid burning, until fragrant, about 1 minute.
3. Add liquids and bring to boil: Pour in the low-sodium vegetable broth and the canned diced tomatoes with basil, garlic, and oregano. Increase heat and bring the mixture to a boil.
4. Cook the cabbage: Once boiling, add the chopped cabbage. Reduce the heat to medium and cook, stirring occasionally, until the cabbage is tender, about 20 to 25 minutes.
5. Finish the soup: Stir in the rinsed cannellini beans, sugar, and chopped fresh oregano. Cook for an additional 3 minutes or until the beans are heated through.
6. Garnish and serve: Sprinkle the soup with lemon zest and reserved fennel fronds if desired. Serve the soup immediately for best flavor and warmth.

Notes

• This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
• Adjust the salt to taste, especially if using canned vegetables with sodium.
• For extra protein, consider adding cooked quinoa or other beans.
• Reserve fennel fronds as a fresh garnish rather than cooking them to preserve their flavor.
• Use low-sodium vegetable broth to control the salt content.

Keywords: Vegan Cabbage Soup, Healthy Soup, Vegetable Soup, Vegan Dinner, Low Sodium Soup, High Fiber Soup, Plant-based Soup