- 1 medium cabbage head, chopped
- 2 carrots, sliced
- 5 chopped green bell peppers
- 16 oz/500 ml of tomato juice
- 2 large cloves garlic, finely chopped
- 33 oz/1L of water
- 4 soup spoons of olive oil
- 3 teaspoons of flavored soup base (such as Orrington Farms All-Natural Vegan Broth Base & Seasoning)
- 1 teaspoon of salt (if the seasoning is salt-free)
- A pinch of black pepper powder
- 1 teaspoon of dried parsley
- 1 teaspoon of dried wild thyme
- 1 teaspoon of dried basil
- 1 teaspoon of dried chives
- Roughly chop the cabbage. Some grocery stores sell pre-shredded cabbage, so you don’t have to go through the trouble of cutting it yourself.
- Slice the carrots and add them in a pot.
- Roughly chop bell peppers and add to the mixture.
- Add garlic, oil, salt, Vegeta, garlic, black pepper, and dry spices.
- Pour the tomato juice and water over the mixture and let it on high heat until
- After boiling reduce the heat to medium.
- After about 10 minutes of simmering, open the pot, stir the ingredients, and let the
soup simmer for about 30 minutes.
- Serve immediately.
Serving Size300 grams
Amount Per Serving Calories 300 per servingTotal Fat Low FatgCholesterol LowmgSodium MediummgCarbohydrates MediumgFiber High gSugar No Added SugargProtein Lowg
I am not a licensed nutritionist, so information about nutritional values aren't always accurate.
What Is Great About This Meal?
Cabbage vegan soup is a splendid dish if you’re looking for a succulent, vitamin-rich meal. It’s incredibly easy to make, packs a lot of fiber, and you won’t have to worry about those pesky calories while you eat it. Moreover, it doesn’t contain any animal products — it’s a vegan meal through and through.
Another great thing about this meal is that once cooked it can be served multiple times during a few days without losing its taste and flavor. It is an ideal choice for busy people who want to eat healthily, but don’t have time to cook every day.
There are lots of health benefits to eating cabbage vegan soup. For instance, it can help with digestive problems, as well as reduce inflammation and lower your blood pressure. In addition, you will get your full daily supply of both vitamins C and K. It’s also an awesome meal if you’re on a weight loss program, since it’s so succulent and juicy AND low-calorie at the same time. Oh, and you can make the whole meal for under $5 — a perfect dish both for your belly and your wallet.
Brief Note: Since this is cabbage soup, it’s only natural that you have to pick the best type of cabbage for it. So, here’s a quick and handy guide to cabbage selection. Of course, you can use this guide even beyond this recipe when looking for a healthy, strong head of cabbage.
First off, a cabbage head ought to feel heavy for its size. If it’s too light, you might want to avoid it. Next, make sure that the stem of the vegetable isn’t limp. A good, strong stem is an indicator of a healthy plant. Finally, check the leaves. They ought to be compact and feel tight against one another.
How to Serve Vegan Cabbage Soup
A soup like this one doesn’t require any hefty side dishes.
Personally, I often serve this soup with a bowl of radishes and a few slices of whole wheat bread. If you are not on a vegan diet, you can add one soup spoon of low-fat Greek Yogurt to the served meal to additionally improve the taste. Or maybe not, because you will not be able to stop eating this soup.
Vegan cabbage soup is best served hot. You can store it in a fridge and reheat it later.
Storing the Cabbage Soup
The cool thing about vegan cabbage soup is that you can store it for a long time. For example, if you keep it in a fridge, in the original enameled pot, it will keep the freshness for 3–4 days. Avoid storing the meal in bare metal pots as the acidic food can cause the metal from the pot to leach into your meal. When stored in a good sealed plastic or glass container, the soup will keep its freshness for up to 5 days.
You can also keep the cabbage soup in the freezer for roughly 2–3 months. However, make sure that you place it in an airtight container or a freezer bag. Moreover, make sure that the soup has completely cooled before you place it in the freezer. Just to mention that I prefer fresh cabbage soup over a frozen one.