I remember when I was teenager my mom would tell me about the cabbage soup diet and how it was all the rage “back in her day”. She let me try some of the soup she made when she revisited the diet herself. Well, that is the moment I got hooked on cabbage soup!
I absolutely love veggie cabbage soup. Its sweet, spicy, and loaded with all sorts of delicious and healthy ingredients. Similar to my vegan chili, I find myself craving it when the temperatures drop down in the fall. If I feel like I need a little “reset” on my body or diet, I like to make a big batch of this soup.
I’ve also made this soup in the slow cooker and it’s delicious! There are so many different variations you can make as well. So, you can tailor it to your specific tastes or dietary needs. Also, this soup is really filling from all the fiber. You wouldn’t know it from being plant-based, but I’m always full and satisfied after I have a big bowl.
What to add to your cabbage soup
This recipe is so incredibly versatile that I have made multiple variations over the years. I have tried it with all sorts of different ingredients and spices. Use this recipe as your base and make it unique to your preferences. Here are some ideas of what else you can add.
- Chopped kale
- Red cabbage
- Fresh herbs like cilantro, thyme or rosemary
- Sweet potatoes or rice (if you’re not watching carbs)
- Chopped tofu
- Hot peppers
- Chopped green or red bell pepper
- Green peas
- White or black beans
- Nutritional yeast
Cabbage Soup Recipe (Vegan)
This hearty vegetable based soup will keep you satisfied on little calories.
- 1 head cabbage, chopped
- 1 can diced tomatoes 14.5 oz
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 4 stalks celery, chopped
- 4 carrots, chopped
- 4 cloves garlic
- 1 chopped white onion
- 1 tbsp minced ginger or 1 tsp ground
- 1/2 tbsp sea salt
- 1/2 tsp thyme
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper add more for extra spice
- 1 tsp sugar optional
Heat the olive oil on medium heat in a large cooking pot and sauté celery, carrot, and the onion in olive oil until translucent.
Add chopped garlic and ginger and cook for 30 seconds.
Add salt and spices and cook for another minute, stirring frequently.
Add in broth, tomatoes, chopped cabbage and bring to a light boil. Then, reduce to simmer.
Simmer for at least 30 minutes. You can also cook the soup down if you like it thicker.
Add salt and pepper to taste.
Note: This is one of my favorite recipes to meal-prep. It freezes really easily and tastes so good the next day.