Name: Vegan Cabbage Soup
Ingredients: Green Cabbage: (1 large head) – The star of the show! Choose a firm, heavy head of green cabbage. It provides a mild, slightly sweet flavor and a wonderful texture when cooked. Cabbage is also incredibly nutritious, packed with vitamins and fiber.; Carrots: (3 medium) – Adds sweetness, vibrant color, and a boost of Vitamin A. Peel and chop them into rounds or diced pieces for even cooking. Carrots contribute to the overall heartiness of the soup.; Yellow Onion: (1 large) – The aromatic base for our soup. A yellow onion provides a foundational savory flavor that builds depth. Diced onions sautéed at the start create a flavorful base for all the other ingredients.; Celery Stalks: (3 stalks) – Celery adds a subtle, slightly peppery and refreshing flavor, contributing to the aromatic complexity of the soup. Finely chop the stalks for even cooking and distribution of flavor.; Diced Tomatoes: (2 cans, 14.5 oz each) – Canned diced tomatoes bring a tangy acidity and rich tomato flavor, creating a flavorful broth. Choose fire-roasted for a smoky depth or plain diced for a classic taste.; Vegetable Broth: (8 cups) – The liquid base of the soup. Opt for low-sodium vegetable broth to control the salt content. A good quality broth is essential for a flavorful soup. You can also use homemade vegetable broth for an even richer taste.; Garlic: (4 cloves) – Essential for adding pungent, savory flavor. Mince or press the garlic to release its aromatic oils and infuse the soup with its characteristic taste. Garlic also has numerous health benefits.; Olive Oil: (2 tablespoons) – Used for sautéing the vegetables at the beginning. Olive oil adds a healthy fat and helps to develop the flavors of the onions, carrots, and celery as they sauté. You can also use other plant-based oils like avocado or coconut oil.; Dried Thyme: (1 teaspoon) – Adds a warm, earthy, and slightly minty flavor that complements the vegetables beautifully. Thyme is a classic herb for soups and stews.; Dried Oregano: (1 teaspoon) – Oregano provides a robust, slightly peppery, and aromatic flavor. It pairs wonderfully with tomatoes and other Mediterranean flavors in the soup.; Bay Leaf: (1 leaf) – A bay leaf infuses a subtle, tea-like aroma and depth of flavor into the soup as it simmers. Remember to remove it before serving.; Salt and Black Pepper: (To taste) – Essential seasonings to enhance all the flavors in the soup. Adjust the amount of salt and pepper according to your preference.; Optional: Red Pepper Flakes: (1/2 teaspoon or to taste) – For a touch of heat, add a pinch of red pepper flakes. This adds a subtle kick without overpowering the other flavors.; Optional: Fresh Parsley: (For garnish) – Fresh parsley adds a bright, herbaceous note and a beautiful green garnish when serving.

Ingredients

Green Cabbage: (1 large head) – The star of the show! Choose a firm, heavy head of green cabbage. It provides a mild, slightly sweet flavor and a wonderful texture when cooked. Cabbage is also incredibly nutritious, packed with vitamins and fiber.
Carrots: (3 medium) – Adds sweetness, vibrant color, and a boost of Vitamin A. Peel and chop them into rounds or diced pieces for even cooking. Carrots contribute to the overall heartiness of the soup.
Yellow Onion: (1 large) – The aromatic base for our soup. A yellow onion provides a foundational savory flavor that builds depth. Diced onions sautéed at the start create a flavorful base for all the other ingredients.
Celery Stalks: (3 stalks) – Celery adds a subtle, slightly peppery and refreshing flavor, contributing to the aromatic complexity of the soup. Finely chop the stalks for even cooking and distribution of flavor.
Diced Tomatoes: (2 cans, 14.5 oz each) – Canned diced tomatoes bring a tangy acidity and rich tomato flavor, creating a flavorful broth. Choose fire-roasted for a smoky depth or plain diced for a classic taste.
Vegetable Broth: (8 cups) – The liquid base of the soup. Opt for low-sodium vegetable broth to control the salt content. A good quality broth is essential for a flavorful soup. You can also use homemade vegetable broth for an even richer taste.
Garlic: (4 cloves) – Essential for adding pungent, savory flavor. Mince or press the garlic to release its aromatic oils and infuse the soup with its characteristic taste. Garlic also has numerous health benefits.
Olive Oil: (2 tablespoons) – Used for sautéing the vegetables at the beginning. Olive oil adds a healthy fat and helps to develop the flavors of the onions, carrots, and celery as they sauté. You can also use other plant-based oils like avocado or coconut oil.
Dried Thyme: (1 teaspoon) – Adds a warm, earthy, and slightly minty flavor that complements the vegetables beautifully. Thyme is a classic herb for soups and stews.
Dried Oregano: (1 teaspoon) – Oregano provides a robust, slightly peppery, and aromatic flavor. It pairs wonderfully with tomatoes and other Mediterranean flavors in the soup.
Bay Leaf: (1 leaf) – A bay leaf infuses a subtle, tea-like aroma and depth of flavor into the soup as it simmers. Remember to remove it before serving.
Salt and Black Pepper: (To taste) – Essential seasonings to enhance all the flavors in the soup. Adjust the amount of salt and pepper according to your preference.
Optional: Red Pepper Flakes: (1/2 teaspoon or to taste) – For a touch of heat, add a pinch of red pepper flakes. This adds a subtle kick without overpowering the other flavors.
Optional: Fresh Parsley: (For garnish) – Fresh parsley adds a bright, herbaceous note and a beautiful green garnish when serving.

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Instructions

Prepare the Vegetables: Begin by washing and prepping all your vegetables. Chop the green cabbage into bite-sized pieces, roughly chop the carrots into rounds or diced pieces, dice the yellow onion, and finely chop the celery stalks. Mince the garlic cloves.
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, until softened and translucent. Add the minced garlic and celery and sauté for another 2-3 minutes, until fragrant. Sautéing these aromatics first builds a flavorful foundation for the entire soup.
Add the Carrots and Cabbage: Add the chopped carrots to the pot and sauté for another 3-4 minutes, stirring occasionally. Then, add the chopped cabbage to the pot. It might seem like a lot of cabbage at first, but it will wilt down as it cooks. Sauté the cabbage for about 5-7 minutes, stirring occasionally, until it begins to soften slightly.
Pour in the Liquids and Seasonings: Pour in the vegetable broth and diced tomatoes into the pot. Add the dried thyme, dried oregano, bay leaf, salt, and black pepper (and red pepper flakes if using). Stir everything together well to combine all the ingredients.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30-45 minutes, or until the cabbage and carrots are tender and cooked to your desired consistency. Simmering allows all the flavors to meld together beautifully and the vegetables to become perfectly tender. For a softer cabbage, simmer for a longer duration.
Taste and Adjust Seasoning: After simmering, taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or herbs to your liking. Remember to remove the bay leaf before serving.
Serve and Enjoy: Ladle the hot vegan cabbage soup into bowls. Garnish with fresh parsley if desired. Serve it warm and enjoy the hearty, flavorful, and healthy goodness of your homemade vegan cabbage soup! Serve it on its own or with your favorite sides for a complete and satisfying meal.

Nutrition

Serving Size: one normal portion
Calories: 200