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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/vegan-cabbage-soup-recipe/