Vegan Cabbage Soup
Okay, cabbage might not scream “glamorous,” but girl, it knows how to work a broth. This soup struts in with humble ingredients, zero attitude, and all the cozy vibes. It’s like that one friend who shows up with wine and gossip—underrated but essential. You sauté, you simmer, and boom—you’ve got a hearty pot of nourishment that hugs your insides and doesn’t judge your life choices. Cheap, cheerful, and surprisingly sassy, this cabbage situation is perfect for when your jeans whisper, “Please, let us live again.”
Vegan Cabbage Soup
A cozy, nourishing vegan cabbage soup packed with vegetables and bold flavor—perfect for meal prep, lazy dinners, or a gentle detox.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 3 carrots chopped
- 2 celery stalks sliced
- 1/2 head green cabbage shredded
- 1 can 14 oz diced tomatoes
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1 bay leaf
- 1 teaspoon paprika
- 1 tablespoon lemon juice optional
- Fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add diced onion and sauté until soft, about 3 minutes.
- Toss in garlic, carrots, and celery. Cook for 5 more minutes.
- Stir in cabbage, thyme, paprika, pepper, and a pinch of salt.
- Add diced tomatoes, broth, and bay leaf. Bring to a boil.
- Reduce heat and let it simmer for 25 minutes, uncovered.
- Stir occasionally and check if cabbage is tender.
- Add lemon juice if you like a little zing.
- Remove bay leaf. Adjust seasoning to taste.
- Serve hot with fresh parsley and maybe a side-eye to your scale.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 140
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 60%
- Vitamin C: 50%
- Iron: 10%
- Folate: 20%
- Potassium: 15%
💁♀️ Notes & Tips
- Want it spicy? Add red chili flakes or hot sauce.
- Need protein? Toss in lentils or white beans.
- Store leftovers in the fridge for up to 4 days.
- This soup freezes like a pro—stash for later!
- Garnish with vegan parm or nutritional yeast for extra flavor.
