Description
This Hearty Vegan Cabbage Soup is a wholesome and flavorful dish packed with fresh vegetables and aromatic herbs. Perfect for a nutritious lunch or dinner, this comforting soup combines tender cabbage, bell peppers, carrots, and celery simmered in a savory vegetable broth seasoned with thyme and smoked paprika. The addition of lemon juice and fresh parsley adds a bright, refreshing finish to this easy-to-make vegan meal.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 stalks celery, diced
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 medium head of cabbage, chopped
- 1/4 cup freshly chopped parsley
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
Oils & Seasonings
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons lemon juice
Instructions
- Sauté onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add garlic: Stir in the minced garlic, cooking for another minute until fragrant.
- Sauté vegetables: Add the sliced carrots, diced celery, and both the chopped green and red bell peppers. Sauté the vegetables for about 5 minutes or until they start to soften.
- Add cabbage: Add the chopped cabbage to the pot, stirring well to combine with other vegetables.
- Add liquids and tomatoes: Pour in the can of diced tomatoes along with the vegetable broth.
- Season soup: Season with dried thyme, smoked paprika, salt, and pepper. Stir well to mix all the ingredients.
- Simmer soup: Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 25-30 minutes or until the vegetables are tender.
- Add finishing touches: Stir in the freshly chopped parsley and lemon juice. Adjust the seasoning with more salt and pepper if needed.
- Serve: Serve hot and garnish with additional parsley if desired.
Notes
- You can add other vegetables like potatoes or zucchini for variation.
- For extra protein, add cooked chickpeas or beans.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months; thaw and reheat gently.
- Adjust seasoning to taste before serving, especially lemon juice and salt.
