Description
A hearty and healthy vegan cabbage soup loaded with fresh vegetables and aromatic herbs, perfect for a light meal or detox. This comforting soup is easy to prepare on the stovetop and packed with nourishing ingredients that make it both delicious and satisfying.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1/2 head green cabbage, chopped
- 1 zucchini, diced
Liquids
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups low-sodium vegetable broth
Spices and Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
Optional Garnish
- Fresh parsley
Instructions
- Heat the oil and sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic, carrots, and celery and cook for another 5 minutes to release their flavors.
- Add cabbage and zucchini: Stir in the chopped cabbage and diced zucchini, cooking for 2 to 3 minutes until the vegetables begin to wilt slightly, enhancing their texture and taste.
- Add liquids and seasonings: Pour in the diced tomatoes with their juice and the vegetable broth. Season with dried oregano, thyme, smoked paprika, salt, and black pepper to build a fragrant base.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, or until all vegetables are tender and flavors meld beautifully.
- Finish and serve: Stir in the lemon juice to brighten the flavors. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
- This soup is ideal for meal prep and often tastes better the next day as the flavors deepen.
- For added protein, consider incorporating beans or shredded chicken.
- Add a pinch of red pepper flakes for a spicy kick.
