Delicious vegan cabbage soup made with cabbage, carrots celery and sun-dried tomatoes. Add a little chili pasta and chili oil to make it spicy. This healthy vegetable soup makes a great easy dinner during winter.
How to wash and cut cabbage
- Remove the outer leaves that are browned or damaged. Rinse the cabbage under cold water.
- Cut in quarters and remove the triangular core.
- Cut the quarters in slices, then in stripes and finally in pieces.
Pro tip: use a large and sharp knife with a straight cutting edged (instead of a rounded edge).
I like to use a salad spinner to wash the cabbage. Place the cut cabbage into the draining basket. Rinse it thoroughly under cold water. Spin to remove any excess water.
Step-by-step with pictures
Infuse the olive oil. Heat a pot or cocotte with olive oil and add the sun-dried tomatoes. The oil will soak up all the flavor. Add the onion and sauté until translucent.
Prepare the veggies. Cut and wash the cabbage (see tips above). Dice the onion and cut the carrots and celery into bite-size pieces. Optionally add potatoes.
Make the soup. Add the vegetables, broths and spices to the pot. Simmer for 30 minutes or until cooked.
Tips to make the best vegan cabbage soup
- Add sun-dried tomatoes
To make a vegan cabbage soup, it's important to add ingredients that are very flavorful and will add some depth to the soup. Sun-dried tomatoes and onions are great options. Cut the sun-dried tomatoes into strips and add them to the pot with olive oil. Heat it and wait for the oil to infuse with the flavor.
- Cut the vegetables into bite-size pieces
While it requires a little more work, the veggies will cook more quickly and are easier to eat.
- Finish it off with some chili oil
Make a spicy cabbage soup by adding some chili paste to the soup and/or serving it with chili oil.
What to do with leftover cabbage
This recipe requires only half a cabbage. Here are 3 options you could consider to use up the left-over cabbage:
- Freeze it: cut it in pieces and freeze it for later. You can add it to soups or stir-fried vegetables.
- Make sautéed cabbage: simply cut the cabbage in thin slices, sauté them in olive oil or vegan butter and add a pinch of salt and pepper. Add some sesame oil and sesame seeds for a more toasted flavor.
- Try this stuffed cabbage-style pasta (NOT vegan, contains ground beef).
How to store cabbage soup
When cooked, transfer the cabbage soup to air-tight containers. Store it in the fridge for up to 3 days or freeze it for up to 6 months.
More soup recipes
- Parsnip and squash soup with quinoa and lentils
- Vegan butternut squash soup
- Spicy tomato soup (super easy, made from canned tomatoes)
Spicy Cabbage Soup with Sundried Tomatoes
- 2 medium onions
- ½ cabbage (400 to 500 g)
- 6 carrots (approx. 400 g)
- 6 celery sticks (approx. 300 g)
- 4 potatoes optional
- Olive oil
- 50 g sun dried tomatoes
- 2,5 L vegetable stock or 3 bouillon cubes + water
- 1 can diced tomatoes (400 g)
- 1 teaspoon chili paste optional
- Chili oil (½ teaspoon chili paste mixed with some olive oil) optional
- Wash the vegetables*. Cut the cabbage into small pieces. Peel the carrots and the potatoes. Cut the carrots, potatoes and the celery sticks into bite-size pieces.
- Heat a large pot or a cocotte with some olive oil. When hot, add the sun dried tomatoes that you cut into thin strips. Let the oil infuse for 3 to 4 minutes (see post above for step-by-step pictures).
- Add the onion and sauté until translucent.
- Add the vegetables, the vegetable stock and the diced tomatoes. Cover with a lid and simmer for 30 minutes over medium-high heat. The veggies should be al dente.
- Add some chili paste if desired. Optionally serve with chili oil.
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