Are you looking for a delicious, healthy, and easy-to-make vegan meal? Look no further! This vegan cabbage soup recipe is packed with flavor and nutrients, perfect for a quick weeknight dinner or a hearty weekend lunch. It's surprisingly simple to prepare, making it ideal for both beginner cooks and seasoned chefs seeking a satisfying and nutritious homemade meal. This recipe is a fantastic example of healthy meals that don’t compromise on taste.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium head of green cabbage, shredded
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste
- 1 bay leaf
- Optional: 1 cup chopped potatoes or other root vegetables for added heartiness.
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. This step builds a delicious base of flavor for your soup.
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Add the cabbage and garlic: Add the shredded cabbage and minced garlic to the pot and cook for another 3-5 minutes, until the cabbage begins to wilt slightly. Don't overcook the cabbage at this stage; it will soften further as the soup simmers.
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Combine the remaining ingredients: Pour in the vegetable broth, diced tomatoes (undrained), thyme, oregano, black pepper, salt, and bay leaf. If using, add the potatoes now. Bring the mixture to a boil.
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Simmer the soup: Reduce the heat to low, cover the pot, and simmer for at least 20-30 minutes, or until the cabbage is tender. The longer it simmers, the richer the flavor will become. Stir occasionally to prevent sticking.
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Remove the bay leaf: Before serving, remove the bay leaf from the soup. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat. This is a great way to add depth and complexity to the flavor profile.
- Add beans: For extra protein and fiber, stir in a can of drained and rinsed kidney beans, chickpeas, or cannellini beans during the last 10 minutes of simmering.
- Make it creamy: Stir in a dollop of vegan sour cream or cashew cream before serving for a richer texture.
- Boost the greens: Add a handful of spinach or kale during the last few minutes of cooking for extra nutrients.
- Customize your vegetables: Feel free to add other vegetables you enjoy, such as zucchini, green beans, or bell peppers.
Nutritional Information (per serving, approximate):
This recipe yields about 6 servings. Nutritional information will vary based on the specific ingredients used and serving size. However, a general estimate per serving is:
- Calories: Approximately 150-200
- Protein: 5-7 grams
- Fiber: 6-8 grams
This vegan cabbage soup is a perfect example of quick dinner ideas that are also healthy and delicious. It’s a versatile recipe that can be easily adapted to your preferences and dietary needs, making it a staple in your weekly meal rotation. Enjoy!