THE RECIPE JOURNAL · Main Course
Plant-Based Cabbage Soup
This comforting cabbage soup is packed with fresh vegetables and hearty flavors, making it perfect for a cozy meal. It’s easy to prepare and completely plant-based, ideal for anyone looking to enjoy a nourishing, wholesome dish.
FROM THE KITCHEN • Plant-Based Cabbage Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a large pot over medium heat. Toss in the onion and garlic, cooking them until the onion softens and becomes translucent, which should take about 5 minutes. Next, add the water along with a pinch of salt and some pepper, then bring everything to a boil. Once boiling, throw in the celery, zucchini, and bell peppers, and let them cook for about 7 minutes. After that, add all the cabbage and keep the soup boiling until the cabbage reaches your preferred tenderness—usually around 30 minutes. Give it a taste and adjust the seasoning if needed before serving.
Why you’ll love it
This soup is full of fresh vegetables and packed with nutrients. It’s light but satisfying, making it perfect for any time of year. Plus, it’s easy to make and gentle on your budget.
How to serve
Serve hot with a slice of crusty bread or a side salad. Adding a sprinkle of fresh herbs like parsley or dill on top can brighten the flavors. It also pairs well with a dollop of plant-based yogurt or a squeeze of lemon juice.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. This soup also freezes well—just thaw overnight in the fridge before reheating.
