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Vegan Cabbage Soup Recipe - Healthy and Easy

The Best-Tasting Vegan Cabbage Soup (Healthy & Flavorful)

4.82 from 29 votes
Tired of bland diet soups? This vibrant, healing vegan cabbage soup uses turmeric, rich tomatoes, and a burst of fresh lemon to transform humble cabbage into a restaurant-quality meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 250
Ingredients Method Video Notes

Ingredients
  

  • 1/2 head Cabbage chopped
  • 2 tbsp Olive Oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 2 cups Carrots and Celery chopped
  • 1 can 15 oz Canned Tomatoes (diced, with juices)
  • 1 tsp Turmeric
  • 1 tsp Paprika smoked paprika is great here
  • 1 Bay leaf
  • 4 cups Vegetable Broth or water
  • 2 tbsp Fresh Parsley finely chopped
  • 2 tbsp Fresh Lemon Juice
  • 1/2 tsp Red pepper flakes optional, for heat

Method
 

  1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for 2 to 3 minutes until fragrant.
  2. Step 2: Add the chopped carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until they start to soften.
  3. Step 3: Stir in the turmeric, paprika, and the bay leaf. Toast the spices with the vegetables for 1 minute to release their rich flavors.
  4. Step 4: Add the chopped cabbage, canned tomatoes, and vegetable broth (or water). Stir well and bring the soup to a gentle boil.
  5. Step 5: Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the cabbage is perfectly tender but not mushy.
  6. Step 6: Remove the pot from the heat and take out the bay leaf. Stir in the fresh parsley and fresh lemon juice. Season with red pepper flakes if desired. Serve warm and enjoy!

Video

Notes

  • Don't Overcook: Simmer just until the cabbage is tender (about 20-25 mins). Overcooking cabbage releases sulfur compounds that make it smell unpleasant and turn mushy.
  • The Magic Touch: Do not skip the lemon juice at the end! The acid is essential for brightening the earthy flavors of the cabbage and turmeric.