This Cabbage Soup recipe is just what you need for the winter season. Chunky and hearty with the comforting flavors of tender veggies and tasty spices, this soup is simple and so good.
This Cabbage Soup is a winter favorite in my home. The tender cabbage leaves, softened carrots and celery, and browned onion give it so much flavor. And with chunks of potato throughout, this dish is filling as well as warming. Serving this at dinner or lunch is always a pleasure.
Like most soups, this recipe uses simple ingredients that are easy to find and may already be in your pantry or fridge. Add in some spices and herbs and let the flavors marry with delicious results. This Cabbage Soup stores well so consider making extra for the week or to freeze. You can also try different variations to make it perfect for your family. Let's look at what ingredients you'll be using.
Video Tutorial
What you'll need
- Olive oil. Or ¼ cup of vegetable broth, if following an oil-free diet.
- Onion.
- Carrot.
- Celery.
- Oregano.
- Diced Tomatoes.
- Potatoes.
- Cabbage.
- Veggie Broth.
- Turmeric. Optional (used for color and health benefits).
- Salt, Pepper.
How to make it
1. In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
2. Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.
3. After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.
4. Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.
Tips for the best Cabbage Soup
- Brown the vegetables. When you saute the onion, celery, and carrots, let them not only get tender, but also start to brown so all of their natural sweetness will be released into your soup.
- Dice the ingredients to similar sizes. To make it easier to cook and tenderize the ingredients, dice everything to about the same size so there is even cooking and each bite gets a little of everything.
- Don't rush the simmering. This stage is very important because the potatoes and cabbage both need time and low heat to soften. As a bonus, all the delicious flavors will meld and absorb, too.
- Make extra. This is a great recipe for these colder months and it stores really well. Make enough for lunch leftovers, or a double batch as a freezer meal to bring out on busy, chilly nights.
Add-ins and Substitutes
- Substitute vegetable broth for oil. If you are following an oil-free diet, or just want to keep this meal extra healthy, then use veggie broth for sauteing. It works just as well, with even more flavor.
- Add more vegetables. Add other tasty vegetables to this Cabbage Soup, such as mushrooms, peppers, bok choy, spinach, or any other that you've got in your fridge.
- Substitute fresh herbs and spices. Make this recipe with chives, rosemary, garlic powder, red pepper flakes, or parsley for a variety of flavors to enjoy.
- Add protein. You can make this soup more filling with protein and fiber. Add tofu, tempeh, black beans, pinto beans, quinoa, or lentils to it.
How to Store
Store this Cabbage Soup in an airtight container in the refrigerator. It will last for up to 5 days. You can also freeze it by filling a ziplock freezer bag with the soup (leaving some space at the top for expansion), then freezing flat. Store it vertical to save space. This soup will last for 4-6 months. Thaw overnight and warm on the stove top or in the microwave.
What to Serve with it
- Entrees. Serve it with Eggplant "Meatballs," Baked Portobello Steaks, Black Bean Tacos, and Vegan Stuffed Eggplants.
- Breads. Some crusty baguette or sliced bread with vegan butter would be great with this Cabbage Soup. Or add some homemade or store bought croutons.
- Salads. Soup and salad go well together, so try this with Kale Apple Salad, Quinoa Tabbouleh Salad, Creamy Cucumber Radish Salad, or Roasted Pumpkin Salad.
- Pastas. Pair this soup with a pasta, such as Spaghetti Aglio e Olio with Spinach, Creamy Zucchini Pasta, Mushroom Bolognese Pasta, or Sun Dried Tomato Pasta.
This Cabbage Soup is simple, flavorful, and satisfying. Enjoy it with your favorite dishes or as a quick and easy lunch. Either way, these flavors will warm you from the inside out.
More tasty vegan soup recipes:
- Easy Lemon Lentil Soup
- Vegan Chicken Noodle Soup
- Creamy Vegetable Soup
- Creamy Broccoli Soup
- Red Lentil Soup
Cabbage Soup
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 large celery stick, sliced
- 1 tsp. oregano
- 14 oz. diced tomatoes
- 3 medium potatoes, peeled and cubed
- ½ medium cabbage, shredded
- 6 cups veggie stock
- ¼ tsp. turmeric
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- 2 tbsp. fresh dill, chopped
Instructions
- In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
- Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.
- After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.
- Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.
Notes
Add-ins and Substitutes
- Substitute oil with vegetable broth. If you are following an oil-free diet, or just want to keep this meal extra healthy, then use veggie broth for sauteing. It works just as well, with even more flavor.
- Add more vegetables. Add other tasty vegetables to this Cabbage Soup, such as mushrooms, peppers, bok choy, spinach, or any other that you've got in your fridge.
- Substitute fresh herbs and spices. Make this recipe with chives, rosemary, garlic powder, red pepper flakes, or parsley for a variety of flavors to enjoy.
- Add protein. You can make this soup more filling with protein and fiber. Add tofu, tempeh, black beans, pinto beans, quinoa, or lentils to it.
Great Soup! Wonderful for a cold winter day!
Thank you so much, Mah!
Delicious! My family loves it.
Awesome! Thank you so much!
Hello Rex, as the name of this website will tell one and all, the purpose is vegan (vegetarian) cooking! 🌱
I encourage you to try this recipe just as written, relying upon the wonderful flavors that plant foods alone provide, as well as for the obvious health benefits in making conscientious dietary choices.
P.S.: We enjoy our borscht as a traditional --yet vegetarian-- beet, cabbage, celery, onion profile, along with other vegetables and herbs. Nothing lacking!
Many, many traditional/cultural dishes and cuisine (if not already deliciously meat-free), can be easily and brilliantly! adapted as fresher, more interesting, and (inarguably) more satisfying vegan/vegetarian fare
---from "easy-to-make" meals to gourmet presentations, and everything in between. NO disappointment: there are a myriad of websites and recipes like these (thank you Tania), which lifelong vegetarians and newbies alike will greatly appreciate 🙏🌱🤌✨️
As a strict vegetarian for 32 yrs now + counting (my daughters, husband, and I often eat vegan), there is not one thing I miss about my former diet. When you change your diet, you find that other aspects of your life and perspectives will change as well ---cheers 🙋♀️🙏