Vegan Cabbage Soup

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If you're looking for a simple, classic way to eat more veggies, try this vegan cabbage soup. Made with cabbage, carrots, and potatoes, this chunky soup is tasty and easy to customize.

Often, cabbage soup is thought to be tasteless and bland—but what if it didn’t need to be that way? By making your own cabbage soup at home, you can spice things up with dried herbs and other tasty veggies. This cabbage soup recipe, for example, features Italian seasoning, carrots, celery, and potatoes for a delicious and healthy dish.

If you’d like try the weight loss cabbage soup diet for a short time, this recipe may be a good place to start. Keep in mind, though, that the diet is super restrictive and lacks enough nutrients to stay healthy. According to the Mayo Clinic, you’re bound to feel extra tired if you eat nothing but cabbage soup.

With that said, consider making this cabbage soup once in a while, rather than every week. Each time you make the soup, you can play around with the vegetable and spice combos for a dish that’s all your own.

Cabbage Soup
Photo: Kirsten Nunez

You will need:

  • oil
  • yellow onion
  • carrots
  • celery
  • minced garlic
  • cabbage
  • baby potatoes
  • vegetable broth
  • water (or more broth)
  • Italian seasoning
  • bay leaf
  • fresh parsley
  • salt and pepper

Dice the onion, carrots, and celery; cut the potatoes into quarters. You can slice or shred the cabbage, depending on your preferred level of chunkiness.

By the way: Cabbage is one of those veggies that simply doesn’t get enough love. As a cruciferous vegetable, it’s surprisingly healthy! Cabbage (along with its relatives like kale, cauliflower, and Brussels sprouts) contain sulforaphane, a compound with anti-inflammatory and antioxidant properties. It also offers some essential nutrients, including vitamin C, vitamin A, and potassium, according to the USDA.

Want to make a lighter soup? Skip the potatoes and add more celery or carrots.

Cabbage Soup Ingredients
Photo: Kirsten Nunez

In a large pot over medium heat, warm about 2 tablespoons oil. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, or until the onions are tender and fragrant.

Add the garlic and cook for 30 seconds.

cabbage soup ingredients in a stock pot
Photo: Kirsten Nunez

Add the cabbage and cook for 2 to 3 minutes.

cabbage added to the stock pot
Photo: Kirsten Nunez

Add the vegetable broth, water, potatoes, Italian seasoning, salt, pepper, and bay leaf.

cabbage soup ingredients in stock post
Photo: Kirsten Nunez

Simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork. The cabbage should also be wilted.

Discard the bay leaf. Taste and add more spices as necessary.

cabbage soup simmering in stock pot
Photo: Kirsten Nunez

Garnish with fresh parsley, if desired, and serve with toasted bread, croutons, or crackers.

the best cabbage soup
Photo: Kirsten Nunez

Best Vegan Cabbage Soup

If you're looking for a simple, classic way to eat more veggies, try this vegan cabbage soup. Made with cabbage, carrots, and potatoes, this chunky soup is tasty and easy to customize.
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5 from 1 vote
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Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: cabbage soup, vegan cabbage soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 81kcal
Author: Kirsten Nunez, MS

Ingredients

  • 1 medium yellow onion diced
  • 1/2 small cabbage head shredded or sliced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 1/2 pound baby potatoes diced
  • 1 teaspoon minced garlic
  • 2 teaspoons Italian seasoning
  • 5 cups vegetable broth
  • 2 cups water or more broth
  • 1 bay leaf
  • salt
  • pepper
  • oil
  • fresh parsley

Instructions

  • In a large pot over medium heat, warm about 2 tablespoons oil. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, or until the onions are tender. Add the garlic and cook for 30 seconds.
  • Add the cabbage and cook for 2 to 3 minutes. Add the vegetable broth, water, potatoes, Italian seasoning, salt, pepper, and bay leaf.
  • Simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork. The cabbage should also be wilted. Discard the bay leaf. Taste and add more spices as necessary. Garnish with fresh parsley, if desired. Serve with toasted bread, croutons, or crackers.

Notes

  • If you want to make a lighter soup, add more celery or carrots in place of potatoes.
  • Nutrition information for this vegan cabbage soup recipe is a rough estimate automatically calculated by the Spoonacular food database.

Recommended Tools & Products

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Stock Pot
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Nutrition

Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1258mg | Potassium: 470mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8532IU | Vitamin C: 47mg | Calcium: 98mg | Iron: 1mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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