Cabbage soup is one of those comfort foods that you can rely on when you’re looking for something warm, filling, and nourishing. It’s the kind of dish that, when made well, can be both satisfying and healthy. Not only is it a hearty meal, but it’s also incredibly versatile. You can tweak the ingredients to suit your tastes, dietary preferences, or even use it as a base for other recipes. Today, we’re diving deep into a vegetarian cabbage soup recipe that’s perfect for any season. It’s packed with vegetables, low in calories, and bursting with flavors that feel like a warm hug in a bowl. Let’s get started!
Cabbage Soup Vegetarian Recipe
This vegetarian cabbage soup is simple yet bursting with flavor. It’s rich in vitamins, minerals, and antioxidants, thanks to the cabbage and other vegetables. What makes it so great is that it’s not just about the cabbage-it’s about the whole array of ingredients that work together to create something both hearty and nourishing.
Ingredients Needed
To make this cabbage soup, you won’t need anything too fancy. Most of the ingredients are likely ones you already have in your kitchen. Here’s a list of what you’ll need:
- Green cabbage (half a medium-sized head): The star of the show! Cabbage provides bulk to the soup and brings a satisfying crunch, even when it’s simmered. It’s rich in fiber and packed with vitamin C.
- Carrots (2 medium): Sweet and earthy, carrots add a natural sweetness to balance the savory flavors in the broth.
- Onion (1 large): Onions are essential for building flavor. They create a flavorful base when sautéed and add a deep, rich sweetness as they cook.
- Celery (2 stalks): Celery adds a mild flavor and crunch to the soup, enhancing the texture and making each spoonful interesting.
- Garlic (3 cloves, minced): Garlic adds an aromatic, savory note and a hint of pungency that elevates the entire dish.
- Vegetable broth (4 cups): This provides the base of the soup and adds depth of flavor. You can also use water, but broth adds an extra layer of richness.
- Tomatoes (2 medium, diced, or 1 can diced tomatoes): Tomatoes add acidity and a slight tang that balances the earthiness of the cabbage.
- Olive oil (1 tablespoon): For sautéing the onions, garlic, and carrots, olive oil offers a nice fruity flavor without overpowering the dish.
- Bay leaves (2): Bay leaves infuse the broth with a subtle, herbal flavor that makes it taste more complex.
- Salt and pepper (to taste): Essential for seasoning, you can adjust the salt and pepper to your liking.
- Herbs (optional, but recommended): Fresh or dried thyme, oregano, or parsley can add an aromatic touch.
Cooking Instructions
Making this cabbage soup is a breeze, and the entire process is designed to be easy enough for anyone, even if you’re not a seasoned chef. Here’s how you do it:
- Prepare the vegetables: Start by washing and peeling the carrots, then slice them into thin rounds or half-moons. Chop the cabbage into bite-sized pieces. Dice the onion and garlic. Slice the celery into thin pieces.
- Sauté the base: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute, making sure it doesn’t burn.
- Add the vegetables: Add the sliced carrots, celery, and cabbage to the pot. Stir everything together and cook for about 5 minutes, just to start softening the vegetables.
- Simmer: Pour in the vegetable broth, diced tomatoes, and add the bay leaves. Bring the soup to a boil, then reduce the heat to low and cover. Let the soup simmer for 30-45 minutes, or until the vegetables are tender and the flavors have melded together.
- Season: Once the soup is ready, remove the bay leaves and taste the broth. Add salt and pepper to your preference, and if you’re using any dried herbs, sprinkle them in now.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or herbs of your choice. You can serve this soup on its own or pair it with a slice of crusty bread for extra comfort.
Ingredient Science Spotlight
Each ingredient in this cabbage soup has its own nutritional benefits that go beyond just flavor. Let’s break it down:
- Cabbage: High in fiber, cabbage is excellent for digestion. It’s also packed with antioxidants and anti-inflammatory compounds. It’s especially rich in vitamin K, which supports bone health, and vitamin C, which boosts your immune system.
- Carrots: Carrots are loaded with beta-carotene, which the body converts into vitamin A. This nutrient is vital for maintaining good vision and skin health.
- Onions: Rich in sulfur compounds, onions help with detoxification and have antibacterial properties. They’re also a source of vitamin C and antioxidants.
- Garlic: Known for its immune-boosting properties, garlic contains allicin, a compound that has antibacterial, antiviral, and antifungal effects. It’s also linked to heart health benefits.
- Celery: Celery provides a good dose of vitamin K and fiber, and its high water content helps keep you hydrated. It also contains flavonoids, which are antioxidant-rich compounds.
- Tomatoes: High in lycopene, an antioxidant linked to reduced cancer risk, tomatoes also provide a dose of vitamins A and C.
- Vegetable broth: It’s the foundation of the soup’s savory flavor, and depending on the brand, it can contain vitamins and minerals derived from a variety of vegetables.
Expert Tips
Here are some tried-and-true tips to elevate your cabbage soup game:
- Go slow with the simmering: The longer you let this soup simmer, the more the flavors meld together. Don’t rush it-let it cook low and slow for a richer taste.
- Don’t skip the bay leaves: Bay leaves are often underrated, but they can add a subtle depth to the broth. Don’t forget to remove them before serving, though-they’re not meant to be eaten.
- Add a splash of vinegar: If you want to balance out the sweetness of the vegetables, try adding a teaspoon of apple cider vinegar just before serving. It’ll brighten up the flavors and give the soup a nice tang.
- Frozen cabbage is fine: If you don’t have fresh cabbage on hand, frozen cabbage works perfectly fine in this recipe. Just thaw it before using.
- Make it ahead of time: Like most soups, this one tastes even better the next day. Feel free to make it in advance and let the flavors develop overnight.
Recipe Variations
You don’t have to stick to the basic recipe! There are many ways to customize this cabbage soup to fit your tastes or dietary needs:
- Add beans: For extra protein, you can add white beans, kidney beans, or chickpeas. These will also make the soup even heartier.
- Throw in some greens: Spinach, kale, or swiss chard can be added towards the end of cooking. They’ll bring extra nutrients and color to the soup.
- Use different broth: Try using a mushroom broth for a deeper, umami flavor, or even miso broth if you like a bit of saltiness.
- Spice it up: If you’re a fan of heat, add some red pepper flakes, chili powder, or a diced jalapeño pepper.
- Make it creamy: For a creamy variation, blend a portion of the soup with an immersion blender before serving. This will create a velvety texture without needing to add cream.
Final Words
This cabbage soup recipe is a true testament to the beauty of simple ingredients coming together to create something deeply satisfying. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is accessible, forgiving, and delicious. It’s also a great way to get in more vegetables, especially if you’re looking to add a few more healthy meals to your week.
FAQs
What Ingredients Are Needed For A Basic Vegetarian Cabbage Soup?
A basic vegetarian cabbage soup requires cabbage, onions, carrots, celery, garlic, vegetable broth, tomatoes (canned or fresh), olive oil, salt, pepper, and herbs like thyme or bay leaves. You can also add potatoes or beans for extra texture.
Can I Make Cabbage Soup Vegetarian Without Using Vegetable Broth?
Yes, you can use water as a substitute for vegetable broth, but it will be less flavorful. To enhance the taste, you can add vegetable bouillon cubes, miso paste, or herbs and spices to create a richer broth.
Is It Possible To Make Cabbage Soup In A Slow Cooker?
Yes, you can make cabbage soup in a slow cooker. Simply add all the ingredients to the cooker, set it to low for 6-8 hours or high for 3-4 hours, and let it cook until the cabbage is tender. Stir occasionally if possible.
What Can I Add To Make My Cabbage Soup Vegetarian Recipe More Filling?
To make your cabbage soup more filling, consider adding protein-rich ingredients like beans (such as white beans, chickpeas, or lentils), tofu, or quinoa. You can also add potatoes or pasta for added carbohydrates.
Can I Add Other Vegetables To The Vegetarian Cabbage Soup Recipe?
Absolutely! You can add a variety of vegetables such as zucchini, bell peppers, spinach, kale, green beans, or peas. These will enhance the flavor and nutritional content of the soup.
How Can I Make The Vegetarian Cabbage Soup Spicier?
To add spice to your cabbage soup, you can include ingredients like red pepper flakes, cayenne pepper, hot sauce, or fresh chili peppers. Adjust the amount according to your preferred spice level.
How Long Will Vegetarian Cabbage Soup Last In The Refrigerator?
Vegetarian cabbage soup can be stored in the refrigerator for up to 4-5 days. Ensure it is in an airtight container to maintain freshness. It can also be frozen for up to 3 months.
Can I Prepare Cabbage Soup Vegetarian Recipe In Advance?
Yes, cabbage soup can be made ahead of time. In fact, it often tastes better the next day after the flavors have had time to meld together. Store it in the fridge for up to 4-5 days or freeze for longer storage.
Is Vegetarian Cabbage Soup Gluten-free?
Vegetarian cabbage soup is naturally gluten-free, as long as you avoid adding gluten-containing ingredients like pasta or bread. Double-check the labels of any broth or bouillon cubes used to ensure they are gluten-free.
Can I Add Any Herbs Or Spices To Enhance The Flavor Of Vegetarian Cabbage Soup?
Yes, adding herbs like thyme, basil, rosemary, or bay leaves can deepen the flavor of your cabbage soup. You can also use ground spices such as cumin, paprika, or turmeric for additional warmth and complexity.