A simple cabbage potato soup recipe made with just a handful of humble ingredients, done just right they will make you go back for seconds. Not to worry tough as cabbage is one of the lowest-calorie foods on the planet. Naturally creamy, hearty and healthy, this is minimalism at its finest!
This vegan cabbage soup recipe is one for the books!
I started with a large diced onion ( tough you could use a leek), and finely shredded green cabbage that caramelize together in my largest pot until completely wilted and golden around the edges. A little patience is needed to concentrated the flavors of such rustic basic ingredients before simmering them away with caraway, fresh dill, thyme and tiny dice of golden potatoes.
You want to cook them slowly until they literally fall apart when pressed against the side of the pot with a wooden spoon. Help a few of them along at the very end, no need to puree anything tough, the textures are simply wonderful.
Serve with lots of fresh chopped chives, and If you are fond of smoky tempeh as much as we are then remember to pan sear a few strips in a cast iron skillet just before serving. A great source of protein, adds a nice crunch with salty and smoky flavors.
I’d argue that soup is probably one of the best uses for cabbage. Besides being warming and comforting it is also healing.
Cabbage has anti-inflammatory properties and on top of being a good source of vitamins, minerals and fiber, it also contains cancer-fighting phytochemicals like: indoles, dithiolethiones, isothiocynates and sulforaphane. Wowza, try repeating that once real fast 😉
As always, If you made this recipe please come back here to rate it, snap a photo with your phone and tag me with #VeggieSociety on Instagram.
Cabbage Potato Soup
A simple cabbage potato soup recipe made with just a handful of humble ingredients, done just right they will make you go back for seconds
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 people
Calories 128kcal
Ingredients
- 1 head small green cabbage -finely shredded
- 1 large yellow onion (or 1 leek) -diced
- 1.5 lb golden potatoes -rinsed and diced into 1/2 inch cubes
- 5 cups vegetable stock -low sodium
- 1 tbsp caraway seeds
- 1 pinch red pepper flakes
- 1 pinch sea salt + more to taste
- 6 sprigs thyme
- 5 sprigs fresh dill
- 1/3 cup onion chives -snipped
- 1 drizzle olive oil (or a splash of water for WFPB diet)
- 6 strips smoked tempeh - optional for serving
Instructions
- Heat up your largest dutch oven or heavy stock pot over medium-low flame. Sautee the onion (or leeks) with a drizzle of olive oil or a splash of water and pinch of salt until wilted and starts to get some color (about 10 minutes).
- Add the red pepper flakes and caraways seeds then stir in the shredded cabbage. Sautee together until wilted and caramelized, making sure to stir often adding a splash of water in between If needed to help create some steam. It should be perfect in about 20 minutes.
- Add the diced potatoes, thyme, dill and vegetable stock and bring to a constant simmer. Cover with a lid and cook for 25 to 30 minutes until the potatoes are cooked through and fall part. Remove from heat and discard the thyme sprigs and dill.
- Use the back of a wooden spoon to mash some of the potatoes against the side of the pot. This will make your soup creamy and hearty without need to puree it at all. Taste and adjust seasonings with more sea salt.
- Meanwhile heat up a cast iron skillet over medium high heat and pan sear the tempeh strips until golden brown on both sides.
- Serve the soup garnished with fresh onion chives, red pepper flakes and crumbled with the pan seared tempeh on top.
Nutrition
Calories: 128kcal | Carbohydrates: 28g | Protein: 5g | Sodium: 829mg | Potassium: 780mg | Fiber: 7g | Sugar: 7g | Vitamin A: 725IU | Vitamin C: 72.9mg | Calcium: 113mg | Iron: 4.8mg
Soups & Stews:
Cabbage White Bean Soup
Sweet & Sour Cabbage Soup
Sweet Potato Lentil Soup
Cabbage is my new best friend thanks to this soup. It tastes absolutely amazing, it’s comforting and tastes like a slow cooked stew. Best cabbage soup I’ve ever made ever.
THis was delicious! I think it needs the tempeh but with it, we gobbled it up!