Vegan Cabbage Soup Recipe
This Vegan Cabbage Soup is a deliciously healthy and easy-to-make recipe featuring a flavorful broth enriched with garlic, tomatoes, and coriander. Chopped cabbage and fennel provide a delightful texture and fresh aroma, while cannellini beans add protein and fiber, making it a satisfying complete meal. Ready in about 30 minutes, this soup is perfect for busy weeknights and garnished with lemon zest and fennel fronds for a bright finish.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings (12 cups) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables
- 1 cup chopped carrots
- 1 cup sliced fennel, fronds reserved for garnish
- ½ cup chopped onion
- 1 small head green cabbage (1 1/2 lbs.), chopped
- Lemon zest for garnish
Pantry
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 6 cups low-sodium vegetable broth
- 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
- 1 (15 ounce) can unsalted cannellini beans, rinsed
- 2 teaspoons sugar
- 1 teaspoon chopped fresh oregano
Instructions
- Prepare the base: Heat olive oil in a large heavy pot over medium-high heat. Add carrots, sliced fennel (reserve fronds for garnish), and chopped onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add aromatics: Stir in minced garlic, ground coriander, and salt. Continue cooking, stirring constantly to release flavors, until fragrant, about 1 minute.
- Simmer the broth: Pour in the low-sodium vegetable broth and canned diced tomatoes with basil, garlic, and oregano. Bring the mixture to a boil.
- Cook the cabbage: Add the chopped green cabbage to the pot. Reduce heat to medium and cook, stirring occasionally, until the cabbage is tender, about 20 to 25 minutes.
- Add beans and seasoning: Stir in rinsed cannellini beans, sugar, and fresh oregano. Cook until the beans are heated through, approximately 3 minutes.
- Garnish and serve: Sprinkle with lemon zest and reserved fennel fronds if desired. Serve immediately for best flavor and texture.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For added heat, consider adding a pinch of red pepper flakes during step 2.
- To make the soup more filling, serve with crusty bread or a side of quinoa.
- The sugar balances the acidity from the tomatoes but can be reduced or omitted depending on taste preferences.
- Ensure to rinse the cannellini beans thoroughly to reduce sodium content and improve flavor.
Keywords: vegan cabbage soup, healthy vegetable soup, vegan soup recipe, cabbage and fennel soup, one-pot soup, easy vegan dinner, high-fiber soup
Find it online: https://dishedbydana.com/vegan-cabbage-soup-recipe/
