Description
A hearty and flavorful cabbage soup made with fresh vegetables, aromatic herbs, and plant-based crumbles, simmered to perfection in a comforting broth. This recipe is perfect for a nutritious, warming meal that’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Vegetables and Herbs
- 1 small white onion, finely chopped
- 2 teaspoons fresh thyme, de-stemmed
- 1 teaspoon garlic paste or 2 cloves garlic, finely minced
- 3 celery hearts, chopped
- 3 medium carrots, chopped
- 1 pound green cabbage, roughly chopped into pieces
Seasonings and Condiments
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon curry powder
- 1 tablespoon apple cider vinegar
Liquids
- 2 tablespoons unsalted butter, plant-based or dairy
- 1 (14.5 ounce) canned fire roasted tomatoes
- 4 cups (32 ounces) vegetable broth or chicken broth
Protein
- 1 packet (3.35 ounce) meatless plant crumbles, cooked
Instructions
- Saute Onions and Thyme: In a large dutch oven or stock pot, melt the butter over medium-high heat. Once sizzling, add the finely chopped onions and cook, stirring, until softened and translucent, about 2-3 minutes. Add the fresh thyme and cook together to release the herb’s flavors.
- Add Garlic, Celery, Carrots, and Cabbage: Stir in garlic paste or minced garlic and cook until fragrant, about 1-2 minutes. Then add the chopped celery and carrots, cooking until lightly softened, approximately 3-4 minutes. Add the chopped cabbage and continue cooking until it softens slightly. Season with kosher salt, black pepper, and curry powder to taste.
- Simmer Soup Base: Pour in the canned fire roasted tomatoes, apple cider vinegar, and broth. Stir thoroughly using a wooden utensil, scraping up any bits from the bottom of the pot for extra flavor. Cover with a lid, lower the heat to medium-low, and let the soup simmer gently for 20 minutes to meld the flavors.
- Prepare Plant Crumbles: While the soup simmers, cook the meatless plant crumbles on a separate stove burner according to the packet’s instructions.
- Combine Crumbles and Finish Soup: Add the cooked plant crumbles directly into the simmered soup and stir well to fully combine all ingredients. Remove the pot from heat.
- Serve: Ladle the warm cabbage soup into bowls and optionally serve with crusty bread on the side for a complete comforting meal. Enjoy your nourishing cabbage soup!
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Adjust the curry powder amount according to your spice tolerance.
- Plant-based butter can be used to make this recipe vegan.
- For added protein, feel free to increase or substitute plant crumbles with cooked beans.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cabbage soup, vegetarian soup, healthy soup, plant-based soup, easy dinner, comforting meal
