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.