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Vegetarian Cabbage Soup
There’s a certain kind of soup that doesn’t try to impress anyone. It just shows up, warms you from the inside out, and makes your kitchen smell like someone who has their life together. This vegetarian cabbage soup is exactly that. It’s built from humble, budget-friendly ingredients, comes together in one pot, and tastes even better the next day. Now that the leaves are turning and the evenings are getting cooler ( in our minds), it’s the perfect time to make a big batch.
Why You’ll Love This Soup
- It’s affordable. Cabbage, carrots, onions, and celery are some of the cheapest vegetables around.
- It’s flexible. Swap in potato or cauliflower depending on what’s in your fridge.
- It’s freezer-friendly. Make a double batch and thank yourself later.
- It’s naturally vegan (as long as your broth is), and packed with fiber and vitamins.
Ingredients
For the base:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3-4 garlic cloves, minced
For the soup:
- ½ medium head of cabbage (about 1 lb), roughly chopped
- 1 medium potato, diced, or 1 cup cauliflower florets (optional) I used potatoes
- 1 cup tomato passata or tomato puree ( you can’t find passata in stores here, but it’s simple to make )
- 5 cups vegetable broth
- 2 bay leaves
Spices and seasoning:
- 1 tsp smoked or sweet paprika
- 1 tsp ground coriander
- ½ tsp chili flakes (adjust to taste)
- Salt and freshly ground black pepper
- Fresh parsley, chopped, for serving
Method
1. Build the flavor base. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook for 6-8 minutes, stirring now and then, until softened and the onion turns translucent.
2. Add garlic and spices. Stir in the garlic, paprika, coriander, and chili flakes. Cook for about a minute, just until fragrant. Toasting the spices in the oil wakes them up and adds real depth.
3. Add the cabbage and optional veg. Toss in the chopped cabbage and your potato or cauliflower. Stir for a couple of minutes so everything gets coated in those spiced, oily vegetables.
4. Simmer. Pour in the passata and vegetable broth, then add the bay leaves. Bring to a boil, then reduce the heat, partially cover, and simmer for 25-30 minutes, until the cabbage is silky and the potato is tender.
5. Season and finish. Fish out the bay leaves. Taste and adjust the salt and pepper. If the soup tastes a little flat, a squeeze of lemon juice or a splash of vinegar will brighten it right up.
6. Serve. Ladle into bowls and top with fresh parsley and, if you like, a drizzle of good olive oil.
Tips
- Potato vs. cauliflower: Potato makes the soup heartier and slightly creamy. Cauliflower keeps it lighter and lower in carbs. Or use both.
- Thicker soup: Blend a cup or two of the finished soup and stir it back in.
- More protein: Add a can of white beans or chickpeas in the last 10 minutes.
- Spicier: Increase the chili flakes or serve with hot sauce on the side.
- Smokier: Use smoked paprika and add a splash of liquid smoke for that “simmered all day” flavor.
- Herb swap: Thyme works beautifully alongside the bay leaves, and dill is a lovely finishing herb.
Storage
Let the soup cool completely, then refrigerate in an airtight container for up to 4-5 days. To freeze, portion it into containers and store for up to 3 months. If you used potato, the texture may soften slightly after freezing, but the flavor holds up well. Reheat gently on the stove, adding a splash of broth if it has thickened.
This soup is proof that a few simple vegetables, a good handful of spices, and a little patience can make something deeply satisfying. Serve it with crusty bread, a dollop of yogurt or vegan cream, or just a big spoon and a quiet evening.
If you try it, I’d love to hear which version you made and how you dressed it up. Basically, Tesha!
