Vegetable Cabbage Soup (Vegan + Healthy) Recipe

I absolutely love this vibrant vegetable cabbage soup recipe. The crisp cabbage, tender carrots, celery, and juicy tomatoes meld beautifully with aromatic thyme and basil. It delivers sunshine in a bowl, balancing healthy ingredients with hearty flavor. As a vegan, I relish its nourishing vibe and soul-soothing comfort every time.

I wanted to share my new take on a classic vegetable cabbage soup thats both vegan and healthy. I use a whole medium head of cabbage chopped into bite-size pieces, along with carrots, celery, and a large onion to create the base.

When you combine these with garlic, canned diced tomatoes, and a mix of low sodium vegetable broth and water, you get a meal that’s not only hearty but provides a good dose of vitamins and fiber. I like to season it simply with dried thyme, basil, salt, and black pepper while sometimes tossing in red pepper flakes for a little kick.

This soup isnt just packed with flavor, its also a nutritional powerhouse and a great option for those looking for low calorie veggie cabbage recipes. Its perfect if you’re into healthy vegetable soup with cabbage and other meatless cabbage soup ideas, just the way i love it.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, it’s packed with fresh veggies and I feel like I’m really doing something good for my body every time I make it. It’s so comforting and filling without being too heavy, y’know?

Second, the recipe is super simple. I’m not the best cook in the world, but I can follow these step-by-step instructions without freaking out. It makes me feel like I can actually pull off making something healthy and tasty.

Third, I love that it’s vegan and totally flexible. Even if I want to add a little extra kick by tossing in some more red pepper flakes, it still turns out delicious. It feels like my own creation every time I add my personal touch.

Lastly, this soup is perfect for a chill day. There’s something about a warm bowl of cabbage soup with all those herbs that just makes my day a bit cozier and reminds me of simple, home-cooked meals.

Ingredients

• Cabbage adds hearty crunch and great fibre.

  It’s low cal, making the soup light and healthy.

• Carrots deliver natural sweetness and plenty vitamins while brightening the broth with color.
• Celery offers a salty, crisp bite and is packed with antioxidants and essential minerals.
• Diced tomatoes bring a tangy, juicy touch loaded with vitamin C and lycopene goodness.
• Onions give rich flavor and subtle sweetness, boosting the overall taste profile.
• Garlic infuses deep aroma and warms up the soup with its bold taste.
• Thyme offers earthy flavor and a subtle fragrance that complements fresh veggies nicely.
• Basil brings a sweet, peppery kick that livens up every spoonful.

Ingredient Quantities

• 1 medium head of cabbage, choped into bite-size pieces
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped into small pieces
• 1 large onion, diced roughly
• 3 garlic cloves, minced
• 1 can diced tomatoes (14.5 oz) with juices
• 4 cups vegetable broth, low sodium if possible
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt to taste
• Black pepper to taste
• Optional: 1/2 teaspoon red pepper flakes if you like a bit of spice
• Optional: Fresh parsley for garnish

How to Make this

1. In a large pot over medium heat, add your diced onion and minced garlic; sauté ‘em until the onion gets soft and fragrant.

2. Toss in the sliced carrots and chopped celery and let ‘em cook for about 5 minutes so they start to soften.

3. Add the chopped cabbage and stir it around with the other veggies.

4. Pour in the can of diced tomatoes with all its juices.

5. Now add the 4 cups of vegetable broth and 1 cup of water, stirring everything together.

6. Sprinkle in the dried thyme, dried basil, salt, and black pepper. If you like a little spice, add the red pepper flakes too.

7. Increase the heat until the soup comes to a boil, then lower it so the soup simmers.

8. Let it simmer for around 20-30 minutes until all the veggies are tender and the flavors meld together nicely.

9. Taste the soup and adjust the salt and pepper if needed.

10. Remove from heat, garnish with fresh parsley if you want, and serve your delicious, healthy cabbage soup warm. Enjoy!

Equipment Needed

1. Large pot – a sturdy, heavy pot to cook your soup evenly
2. Sharp knife – for chopping the cabbage, carrots, celery, and onion
3. Cutting board – to cut all of your veggies safely
4. Wooden spoon – to stir the ingredients as they cook
5. Measuring cups – for the vegetable broth and water to be precise
6. Measuring spoons – to measure thyme, basil, salt, pepper, and red pepper flakes
7. Can opener – to open your 14.5 oz can of diced tomatoes
8. Ladle – for serving hot soup into bowls

This basic set covers all the equipment you need for making the cabbage soup recipe.

FAQ

• Q: Can I substitute ingredients in this soup?
  A: Yup, you can swap in any veggies you have on hand. If you dont have celery for example, try using leeks or even some green beans if you’re in a pinch.
• Q: How long does this soup take to make?
  A: It usually takes around 30 to 40 minutes, including the chopping and simmering time. It’s pretty quick once you get organized.
• Q: Can i use water instead of vegetable broth?
  A: Sure, you can use water if that’s what you got. But using broth gives more flavor, so if you can get it, it’s better.
• Q: Is it ok to add more spices like red pepper flakes?
  A: Yeah, definitely. If you like your soup a bit spicy or extra flavorful, toss it in and adjust to your taste.
• Q: How long can i store the leftovers?
  A: You can store it in an airtight container in the fridge for up to three days. Make sure to reheat it well before you eat it again.

Vegetable Cabbage Soup (Vegan + Healthy) Recipe Substitutions and Variations

• Instead of a medium head of cabbage, you can use kale or Swiss chard. They’ll give the soup a similar hearty texture.
• If you’re out of carrots, try substituting parsnips or even sweet potatoes. They add a slightly different but still tasty sweetness.
• For celery, you can use fennel or diced green bell pepper. They work well in adding crunch and an extra flavor kick.
• If you dont have a large onion, shallots or leeks can be used instead. They provide a milder, sweeter taste to the soup.
• Not enough vegetable broth? Just use water with a bouillon cube, its an easy replacement that keeps the flavor rich.

Pro Tips

1. Make sure you don’t burn the garlic when sautéing it with the onions – burnt garlic can ruin the soup’s overall flavor.
2. Try letting the veggies simmer a little longer if they are not as tender as you like, sometimes an extra 5 minutes makes a big diff.
3. Always taste the soup after simmering and adjust the salt and pepper at the end, because sometimes a little extra seasoning really brings out the flavors.
4. If you’re feeling adventurous, add a splash of lemon or a pinch of your favorite spice near the end to give the soup an unexpected kick, just be careful not to overdo it.