Easy Cabbage Soup Vegan (Printable Version)
Comforting cabbage soup with mushrooms, carrots, and fresh herbs. Wholesome meal ready in under an hour.
# Ingredients:
→ Vegetables and Aromatics
01 -
1 onion, chopped (approximately 2 cups)
02 -
4 garlic cloves, roughly chopped
03 -
3 cups (225 g) mushrooms, sliced
04 -
1 small cabbage (450 g), cut into 2.5 cm chunks
05 -
1 cup (130 g) carrots, sliced
→ Seasonings and Herbs
06 -
1/2 teaspoon smoked paprika
07 -
1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme
08 -
1 bay leaf
09 -
2 teaspoons Dijon mustard
10 -
2 tablespoons tomato paste
11 -
1 1/2 teaspoons salt, adjust to taste
12 -
1/2 teaspoon black pepper
→ Liquids
13 -
4 cups (950 ml) vegetable broth or chicken broth
→ Finishing Touches
14 -
1/2 cup (15 g) fresh parsley
15 -
2 teaspoons sherry vinegar or red wine vinegar (start with 1 teaspoon if using red wine vinegar) or champagne vinegar
# Steps:
01 -
Heat olive oil in a heavy soup pot over medium heat. Add chopped onion and cook for 5 minutes until softened.
02 -
Increase to medium heat and add sliced mushrooms. Sauté for 5 minutes. Add more olive oil if needed or cover briefly to allow mushrooms to sweat and soften.
03 -
Stir in garlic, cabbage, carrots, smoked paprika, thyme, bay leaf, Dijon mustard, tomato paste, salt, and black pepper. Mix thoroughly until tomato paste is well incorporated.
04 -
Pour in vegetable broth. Bring to a simmer, cover, and cook for 20 minutes until vegetables are tender.
05 -
Turn off heat. Stir in fresh parsley and sherry vinegar (or alternative). Taste and adjust salt and acidity as preferred.
# Notes:
01 -
For increased protein, add canned beans with the broth or incorporate pre-cooked ground turkey, chicken, or beef.
02 -
Enhance texture and body by adding diced potatoes, wild rice, or barley. Adjust salt to accommodate additions.
03 -
To introduce heat, include a pinch of red pepper flakes or Aleppo pepper.