Cabbage Soup Vegetarian Recipe

If you’ve been looking for a comforting, healthy, and easy-to-make meal, then look no further than cabbage soup! It’s one of those classic dishes that’s both filling and nutrient-dense, perfect for those chilly days or when you need something light but satisfying. Plus, the best part? You can customize it however you like!

Today, we’re diving into a vegetarian cabbage soup recipe, which means it’s packed with natural flavors, veggies, and wholesome ingredients. This soup is not just tasty, it’s also a great option for anyone looking to stick to a plant-based diet or simply reduce their meat consumption without sacrificing taste. Whether you’re making it for lunch, dinner, or as part of a meal prep for the week, this cabbage soup is bound to become one of your go-to recipes.

In this post, we’ll go over everything from the ingredients you’ll need to expert tips and variations to help you elevate this simple dish. So, grab your apron, and let’s get started!

Cabbage Soup Vegetarian Recipe

The beauty of this vegetarian cabbage soup is in its simplicity. You don’t need to be a seasoned chef to make it, and you probably already have most of the ingredients in your pantry. The soup is light yet satisfying, making it a perfect option for those on a health kick, but it’s also hearty enough to enjoy on a cold evening.

It’s basically a combination of fresh vegetables, vegetable broth, and cabbage simmered together in harmony. It’s a bit like a blank canvas that allows you to add your personal flair-whether it’s extra spices, herbs, or other vegetables. You can even add legumes or grains for more protein if desired.

Ingredients Needed

Before we get into the cooking process, here’s everything you’ll need to make this dish:

• Cabbage (1 small head or 1/2 large head): A classic ingredient that brings in fiber, antioxidants, and a mild, slightly peppery flavor. It also gives the soup its hearty base.
• Carrots (2 medium-sized): Sweet, crunchy, and packed with vitamins, carrots help to add a pop of color and natural sweetness to the soup.
• Celery (2 stalks): Celery adds a savory, aromatic depth to the broth and a slight crunch.
• Onion (1 medium): A fundamental ingredient in almost every savory soup, onions bring a rich, earthy flavor that will infuse the broth.
• Garlic (3 cloves, minced): Garlic adds a bold and fragrant punch, taking the soup’s flavor to another level.
• Vegetable Broth (4 cups): Use a good-quality vegetable broth for the base of the soup. If you don’t have it, water can work, but the broth will provide a much richer flavor.
• Tomatoes (1 can of diced tomatoes or 2 fresh tomatoes, chopped): Tomatoes bring acidity and richness, complementing the earthiness of the cabbage and the sweetness of the carrots.
• Olive Oil (1 tablespoon): For sautéing the onions and garlic, olive oil will provide a smooth, slightly fruity backdrop.
• Bay Leaves (2): They lend a slightly floral, herbal aroma to the soup.
• Herbs (such as thyme, oregano, and parsley): Dried or fresh herbs will elevate the flavors and give the soup complexity.
• Salt and Pepper (to taste): Essential for balancing out the flavors.
• Lemon Juice (optional, a squeeze at the end): A little brightness from lemon juice can really help to lift the flavors just before serving.

Cooking Instructions

Now that you’ve got your ingredients ready, here’s how you can cook up this delightful vegetarian cabbage soup:

1. Prepare The Vegetables

   • Wash and chop the cabbage into strips or small pieces.
   • Peel and slice the carrots into thin rounds or half-moons.
   • Dice the onion and mince the garlic.
   • Slice the celery stalks into small pieces.
   • If using fresh tomatoes, chop them into small chunks.

2. Sauté The Aromatics

   • Heat the olive oil in a large pot over medium heat.
   • Add the chopped onion and celery. Sauté for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
   • Toss in the garlic and cook for another 1-2 minutes, until fragrant.

3. Add The Vegetables

   • Stir in the carrots, cabbage, and tomatoes. Cook for another 5 minutes, letting the vegetables get coated in the oil and softened slightly.

4. Add The Broth And Seasoning

   • Pour in the vegetable broth and add the bay leaves, thyme, oregano, salt, and pepper. Stir everything together and bring the soup to a simmer.

5. Simmer The Soup

   • Once the soup is simmering, reduce the heat to low and cover the pot. Let it cook for about 25-30 minutes, or until the vegetables are tender and the flavors have melded together.

6. Final Touches

   • Taste and adjust seasoning as needed. If you like a little tang, squeeze in some fresh lemon juice right before serving.
   • Remove the bay leaves before serving the soup.

7. Serve And Enjoy

   • Ladle the soup into bowls, and top with fresh herbs like parsley or cilantro for an extra burst of flavor and color.

Ingredient Insights

Each ingredient in this soup has a unique role that contributes not only to the taste but also to the nutritional value of the dish:

• Cabbage is a powerhouse of fiber and vitamins C and K. It’s also low in calories, making it a great choice for anyone looking to eat healthily.
• Carrots are rich in beta-carotene, which converts into vitamin A in the body, supporting healthy vision and immune function.
• Celery might seem like a simple ingredient, but it’s an excellent source of antioxidants, which help fight inflammation and support digestion.
• Garlic is packed with compounds that have been shown to have health benefits, like boosting the immune system and reducing inflammation.
• Tomatoes are a great source of lycopene, an antioxidant that’s been linked to heart health and cancer prevention.
• Vegetable Broth adds a savory depth to the soup and, when homemade, can also be a good source of minerals.

Expert Tips

• Don’t skip the sauté step: Sautéing the onions and garlic at the beginning builds a flavorful base for your soup. It’s worth the extra few minutes!
• Use homemade vegetable broth if possible. It will take your soup to the next level in terms of flavor.
• Customize the texture: If you prefer a smoother soup, you can blend part or all of it once the vegetables are tender. It will transform into a creamy, velvety bowl of goodness.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Batch cooking: Make a large pot of this soup, and store leftovers in the fridge for up to 4 days. This soup also freezes well if you want to store it for future meals.

Recipe Variations

Feel free to tweak the recipe to match your preferences or what you have in your kitchen:

• Add protein: Consider adding beans (like kidney beans or chickpeas) for extra protein. Lentils are also a great addition and would blend nicely with the texture.
• Grain boost: Try adding quinoa, barley, or rice for a more filling soup that includes whole grains.
• Leafy Greens: For added nutrition, toss in a handful of spinach, kale, or Swiss chard just before the soup finishes cooking.
• Herb variety: Instead of thyme and oregano, try using rosemary, basil, or sage for a different flavor profile.

Final Words

Cabbage soup is such a versatile dish-whether you’re making it for a cozy night in or prepping it for a week of healthy meals, it’s a recipe that will always satisfy. It’s easy to make, customizable, and so full of flavor that even the simplest ingredients shine through.

From the fragrant garlic and onions to the crisp cabbage and savory broth, each bite brings comfort and nourishment. Plus, it’s naturally vegetarian, which makes it an excellent option for plant-based eaters, and with just a few tweaks, you can make it your own.