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Cabbage soup with sun-dried tomatoes

Spicy Cabbage Soup with Sundried Tomatoes

4 from 1 vote
Delicious vegan cabbage soup made with cabbage, carrots, celery and potatoes. Add lots of flavor with sun-dried tomatoes and optionally a little chili pasta and chili oil to make it spicy.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Eloïse Jennes


  • 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.


*How to wash cabbage? I like to cut it in small pieces, rinse it throughly under cold water and drain it in a salad spinner.
**What to do with leftover cabbage? Try this stuffed cabbage style pasta with ground beef.
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