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This has been my go to soup lately, since I keep getting cabbage with my Riverford order. I do like it a lot, but unfortunately no one else in my family likes it. Oh well, more for me, I guess. And since that’s the case, I will make it spicy and load it with veg. So I did this time. I make variations of this Vegan Spicy Cabbage Soup quite often too, but this particular one was just the testiest of all, so I thought I will share the recipe.
What makes it so healthy?
It’s low in fats and calories, but adds lots of vitamins and minerals to your day. Cabbage is the unsung hero of vegetables: from immune support (for its Vitamin C content) to gut health (natural source of dietary fibre, cabbage aids digestion), it has many benefits. It even has anti-inflammatory compounds of sulforaphane and anthocyanins. And that’s just the cabbage in the soup.
Variations
You can use a lot of other vegetables too, like peppers, mushrooms, courgette and remove potatoes if you want a skinnier soup.
Spice-wise, I do like to add some chilli, but you can just leave that out if you are not a fan of chilli or you don’t fancy a spicy meal.
The green herbs are very complimentary to this soup, but if you don’t have them at home, you can swap for dried herbs or nothing at all. The cumin and smoked paprika is crucial though!
How long will it stay fresh?
In the fridge it will last for 3 days for sure. I never actually tried it after, because I ate it all before.
Enjoy!
Vegan Spicy Cabbage Soup
Ingredients
- Half medium cabbage chopped finely
- 3 medium carrots I used one rainbow carrots but it can be any
- 1 celery stick chopped
- 2 medium potatos chopped
- 2 tbsp olive oil
- 2 litres vegetable stock
- 50 g tomato puree
- 8-10 cherry tomatoes or two large tomatoes chopped
- 4 cloves garlic minced
- 1 red onion but yellow is good too
- handful fresh parsley chopped
- 3 tbsp smoked paprika
- 1/4 tsp cumin seeds
- 1/4 tsp chilli flakes optional
- salt and pepper to taste
- few leaves fresh basil optional
Instructions
- Add the onions and the olive oil to a large pan and soften them on medium heat.Then add all the vegetables except the cabbage. That will only go in towards the end, so it won't boil into mushy pieces. Let them soften for a few minutes.(If you are in a rush, just add all the veg minus the cabbage at the same time.)
- Add the paprika and mix well until all the vegetables are covered and it's fragrant. Next: all the spices followed by the tomato puree. Again, mix well.Add the broth and the herbs.Cover and cook for 10 minutes.
- For the last 10-15 minutes, add the cabbage.
- Serve it hot and enjoy!
If you did like this recipe, check out my other soup recipes:
Vegan Roast Carrot and Romano Pepper Soup
Vegan Pumpkin Soup (Without Coconut Milk)
Posh Creamy Cauliflower Soup With Truffle Oil (Vegan)