What I love most about this recipe is how versatile it is. You can tweak it to suit your taste or what you have on hand. Don’t like caraway seeds? No problem, leave them out. Want to add a bit of heat? Throw in some red pepper flakes. The base of the soup is so flavorful thanks to the combination of sautéed
aromatics like onion, garlic, and thyme, along with the earthy goodness of cabbage and potatoes. It’s a recipe that invites you to make it your own.
The cabbage soup also holds a special place in my heart because it reminds me of my grandmother’s kitchen. She used to make a similar soup that was a staple during our family gatherings. Though her version wasn’t vegan, the essence of comfort and love in a bowl remains unchanged. The addition of crushed tomatoes in this recipe adds a beautiful depth of flavor and a touch of acidity that balances the sweetness of the carrots and the heartiness of the potatoes and cabbage.
If you’re new to vegan cooking or just looking to add more plant-based meals to your repertoire, this soup is a great place to start. It’s simple, nutritious, and incredibly satisfying. Plus, it makes excellent leftovers, which means you can enjoy a quick, healthy meal throughout the week.
So, grab your biggest pot and get ready to fill your kitchen with the mouthwatering aroma of this Vegan Hearty Cabbage Soup. Your taste buds (and your family) will thank you!
Preparing the Vegan Hearty Cabbage Soup
Ingredients
- 1-2 tablespoons olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and sliced
- 2 sticks of celery, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper, plus more to taste
- 2 teaspoons fresh thyme
- 2 teaspoons caraway seed (optional but recommended)
- 2 cups gold potatoes, peeled and diced
- 10-12 cups green cabbage, chopped into 1” pieces
- 1 14.5-ounce can crushed tomatoes
- 8 cups low-sodium vegetable broth (or 4 cups broth, 4 cups water)
- Salt and pepper to taste
Directions
Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 3-5 minutes until they start to brown. Add the garlic, black pepper, thyme, and caraway seed. Cook for another minute until fragrant.
Mix in the potatoes, cabbage, tomatoes, and vegetable broth. Stir well. The mixture might seem thick, but the cabbage will release liquid as it cooks. Bring to a boil on high heat, then lower to medium and let it simmer for 12-15 minutes, stirring occasionally, until the cabbage is tender and translucent.
Taste and season with more salt and pepper if needed. Ladle the soup into bowls, top with freshly ground black pepper if desired, and enjoy warm. Leftovers can be stored in the fridge for up to 5 days.
FAQs:
Can I use red cabbage instead of green cabbage in this vegan hearty cabbage soup?
Yes, you can use red cabbage instead of green cabbage. However, keep in mind that red cabbage has a slightly different flavor and will give your soup a different color. Both types of cabbage work well and provide similar health benefits.
What can I substitute for gold potatoes in the soup?
If you don’t have gold potatoes, you can substitute them with other types of potatoes like russet or red potatoes. Alternatively, sweet potatoes can add a unique flavor and nutritional profile to the soup.
Is it necessary to add caraway seeds to the soup?
No, it is not necessary to add caraway seeds to the soup. While they enhance the flavor with a distinctive taste, you can omit them if you don’t have any on hand or if you prefer not to use them. The soup will still be delicious without them.
Can I make this soup ahead of time and reheat it?
Absolutely, you can make this soup ahead of time. It stores well in the refrigerator for up to five days. Reheat it on the stove over medium heat until warmed through, adding a bit of water or broth if it has thickened.
What should I serve with this vegan hearty cabbage soup?
This soup pairs well with a variety of sides. You can serve it with crusty bread, a fresh green salad, or even a side of roasted vegetables. Additionally, a sprinkle of fresh herbs or a squeeze of lemon juice can brighten the flavors when serving.
Vegan Hearty Cabbage Soup
Ingredients
- 1-2 tablespoons olive oil
- 1 yellow onion diced
- 4 carrots peeled and sliced
- 2 sticks of celery sliced
- 3 cloves garlic minced
- 1/2 teaspoon black pepper plus more to taste
- 2 teaspoons fresh thyme
- 2 cups gold potatoes peeled and diced
- 10-12 cups green cabbage chopped into 1” pieces
- 2 teaspoons caraway seed optional but recommended
- 1 14.5- ounce can crushed tomatoes
- 8 cups low-sodium vegetable broth or 4 cups broth, 4 cups water
- Salt and pepper to taste
Instructions
- Aromatics: Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, sauté for 3-5 minutes until they start to brown. Toss in the garlic, black pepper, thyme, and caraway seed. Cook for another minute until everything is fragrant.
- Simmer: Mix in the potatoes, cabbage, tomatoes, and vegetable broth. Stir well. It might seem thick, but the cabbage will release liquid as it cooks. Bring to a boil on high heat, then lower to medium and let it simmer for 12-15 minutes, stirring occasionally, until the cabbage is tender and translucent.
- Serve: Taste and season with more salt and pepper if needed. Ladle the soup into bowls, top with freshly ground black pepper if you like, and enjoy warm. Leftovers can be stored in the fridge for up to 5 days.
