Description
This vibrant Vegan Cabbage Soup is a nourishing and hearty meal that’s both easy to prepare and packed with flavor. Featuring a savory broth enhanced with garlic, coriander, fresh fennel, and tomato, this soup combines tender cabbage and cannellini beans for a protein-rich, fiber-filled dish. Perfect for a quick weeknight dinner, it offers a bright finish with fresh oregano and lemon zest, making it a comforting and wholesome choice for vegan and vegetarian diets.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped carrots
- 1 cup sliced fennel, fronds reserved for garnish
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 1 small head green cabbage (1 1/2 lbs.), chopped
- Lemon zest for garnish
Spices and Seasonings
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon chopped fresh oregano
Liquids and Canned Goods
- 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
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large heavy pot over medium-high heat. Add 1 cup chopped carrots, 1 cup sliced fennel (reserve the fronds for garnish), and ½ cup chopped onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add Aromatics and Spices: Add 2 teaspoons minced garlic, ½ teaspoon ground coriander, and ½ teaspoon salt to the pot. Cook, stirring constantly, until fragrant, about 1 minute, to release the flavors.
- Introduce Broth and Tomatoes: Pour in 6 cups low-sodium vegetable broth and 1 (15 ounce) can of no-salt-added diced tomatoes with basil, garlic, and oregano. Bring the mixture to a boil.
- Cook the Cabbage: Add the chopped cabbage to the boiling broth. Reduce heat to medium and cook, stirring occasionally, until the cabbage is tender, approximately 20 to 25 minutes.
- Incorporate Beans and Herbs: Stir in 1 (15 ounce) can of rinsed unsalted cannellini beans, 2 teaspoons sugar, and 1 teaspoon chopped fresh oregano. Continue cooking for about 3 minutes, until the beans are heated through.
- Garnish and Serve: Sprinkle the soup with lemon zest and the reserved fennel fronds if desired. Serve immediately, enjoying the bright and aromatic flavors.
Notes
- This soup is excellent for meal prep and tastes even better the next day as flavors meld.
- For a spicier variation, add a pinch of red pepper flakes with the garlic and coriander.
- Use low-sodium or homemade vegetable broth to minimize salt content and control seasoning.
- Fresh oregano can be substituted with ½ teaspoon dried oregano if fresh is unavailable.
- For added texture, garnish with toasted nuts or seeds if not allergic.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Vegetarian, Healthy
Keywords: vegan cabbage soup, healthy soup, gluten-free, vegan recipe, vegetable soup, dairy-free soup, plant-based, easy vegan meals
