Our vegetable cabbage soup recipe takes the everyday cabbage and transforms it into a hearty, nutrient-rich meal that’s as comforting as it is delicious. Perfect for chilly evenings or when you’re craving something light yet satisfying, this soup brings together fresh vegetables, wholesome ingredients, and a whole lot of flavour. Who says simple can’t be sensational? Trust us—this isn’t just soup; it’s a hug in a bowl.
> Best cabbage soup recipe
Before getting busy with the mise en place knife work, defrost the parsley cubes. We rarely buy fresh these days because it just goes to waste. Ten seconds in the microwave is all it needs.
Then dice all the vegetables.
You only need half a cabbage. Chop it into bite sized pieces.
Roasted red pepper added flavour.
Once all ingredients are prepped, it’s time to cook!
First, soften the onion, carrot and celery. Also add the spices.
Stir occasionally. We like an Olive Wood Spatula for this.
Add broth. If you prefer, you can also use a really fast homemake broth for this recipe; check out stock up on chicken soup with a pressure cooker.
Don’t leave out the sriracha; it’s a necessary flavour builder!
Cook at least 20 minutes or until the cabbage is al dente (unless you want it totally soft and limp).
The beans and defrosted parsley get stirred in during the last 5 minutes.
Serve Vegetable Cabbage Soup
We love to throw leftovers into the bowl first before we serve. Leftover pasta and chicken are a perfect accompaniment to a soup like this!
We also like to garnish it with microgreens and avocado (not shown) and serve it with our jalapeno cornbread.
It really is like a hug in a bowl and so satisfying.
Cabbage soup
How to Thicken Cabbage Soup
If you’d like a slightly thicker consistency, process some of the soup in a blender and add back into the rest.
This a delicious hearty soup that will see you through winter, but like our green goddess dressing recipe and oven baked chicken legs, this vegetable cabbage soup recipe will keep you eating healthy so you can indulge for Christmas!
And when you’re ready to indulge, check out our ice cream sandwich recipe!
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Cabbage Soup FAQs
Why is my cabbage soup bland?
You need to flavour the broth with something punchy and acidic like a few teaspoons of sriracha. Secondly, consider the types of salt; use pink Himalayan salt and a touch of smoked salt to boost the flavour. Also, don’t be afraid to add in leftovers like cooked pasta, diced chicken and top with micro greens and avocado.
How can I increase the flavor of my vegetable soup?
Add two teaspoons of sriracha, a touch of smoked salt and spices like chilli and thyme and lastly, roasted red pepper.
Vegetable Cabbage Soup
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 large yellow onion, diced Can use two small onions instead
- 2 carrots diced
- 2 stalks celery diced
- 1/2 large head cabbage chopped
- 1 tsp. chili powder
- 1 tsp pink himalayan salt
- 1/8 tsp smoked salt
- Ground black pepper
- 3 cloves garlic finely diced
- 1/4 tsp dried thyme or 1 tsp fresh thyme leaves
- 6 cups low-sodium vegetable or chicken broth or homemade chicken stock (see notes)
- 1 roasted red pepper in a jar chopped
- 1 15-oz. can white kidney beans drained and rinsed
- 1 15-oz. can diced tomatoes
- 3 frozen cubes parsley defrosted (can micowave for 10 seconds on high)
- 2 tsp sriracha sauce
Instructions
- In a large pot over medium heat, heat oil. And onions, carrots, celery and chilli powder. Cook, stirring often, until vegetables are soft, about 10 minutes. Stir in garlic, thyme, two salts and pepper cook stirring occasionally for about 30 seconds. Add broth and bring to simmer. Stir in cabbage, tomatoes, red pepper and sriracha, stirring occasionally until cabbage is wilted, about 20 minutes. Add beans and parsley during last 5 minutes of cooking.
- Serve with left over cooked pasta, chicken, micro green and diced avocado if desired.