Vegan Cabbage Soup Recipe

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After the Thanksgiving and Christmas festivities are over and we have gained a few extra pounds. I have the perfect solution to help us shed any unwanted extra weight! It is my very delicious Vegan/Vegetarian Cabbage Soup, especially perfect for those on the cabbage soup diet.

Vegan Cabbage Soup Recipe

If you love cabbage as I do, or you want to experiment with more cabbage recipes, you have to also try my Curry Cabbage, Roasted Cabbage Steaks, and my Ital Stew. If you were skeptical before, you will be a die-hard fan of cabbage after you try these recipes.

This Vegan Cabbage Soup recipe is surprisingly warm, hearty, and satisfying. I made mine using water and vegan bouillon cubes since I was out of my homemade vegetable broth. I love to prepare this cabbage soup, because not only is it healthy and economical, but it is very delicious when cooked with lots of flavors.

Gluten-free vegan cabbage soup, in white soup bowls with carrots and vegetable broth on a grey background

Vegan Cabbage Soup Ingredients

  • Olive Oil
  • Onion
  • Garlic
  • Celery 
  • Green Onion
  • Carrot
  • Thyme, Parsley, and Basil
  • Green Cabbage
  • Paprika, Cayenne Pepper, and Nutritional Yeast Flakes
  • Salt
  • Bay Leaf
  • Water or Vegetable Broth

cabbage soup ingredients

Cabbage Health Benefits

Cabbage is very healing and detoxifying on the body.  It has compounds that rid the body of excess fluids, transporting toxins along with it. While eating this soup, you ingest extra water, which also helps the body dispose of toxins.

Despite being quite low in calories, cabbage is absolutely packed with so many nutrients. I particularly like that it is an amazing source of vitamin K, which is vital for our blood. Most of us can always use a little more fiber, and cabbage will help you get there and keep your digestive system happy.

Cabbage also helps the body by lowering blood sugar, reducing tumors, and strengthening the immune system.

It is rich in many minerals, particularly sulfur, which helps the liver to detoxify and eliminate toxins. Read more here on the health benefits of cabbage and add this amazing vegetable to your diet!

Vegan cabbage soup step by step images from ingredients on cutting board, veggies being sauteed and cooking in a pot

How To Make Cabbage Soup?

  • Heat oil in a large pot on medium-high heat. Add onion and cook until soft, about 4 minutes.
  • Add garlic, celery, and green onions, and cook for 2 minutes while stirring constantly. Stir in carrots, thyme, parsley, basil, and cabbage.
  • While cooking for another 2 minutes, add water or broth, bay leaf, yeast flakes, paprika, cayenne pepper, and bouillon cubes or salt.
  • Cover pot and bring to a boil. Reduce heat to low, then simmer for 20-30 minutes. Enjoy!

cabbage soup cooking in the pot

Tips For Making Vegan Cabbage Soup

This cabbage soup has a cleansing effect on the body. I made mine using only water, but feel free to use 2 veggie bouillons or broth for a boost of flavor. I guarantee that it will taste mind-blowing.

It is so easy and healthy for the soup detox diet and will help you with your diet plan. It is also hearty with lots of veggies so that you won’t feel like you are missing starches.

If you are like me I think you will love this cabbage soup. I can eat it daily while I’m trying to detox. I like switching up the recipe to keep it interesting, and as such, here are some additional cooking tips!

  1. Bay leaf is added for flavor, but also to prevent gas. You may also add epazote herb or a piece of kombu seaweed.
  2. I don’t recommend that you only consume cabbage soup, but you can include it as a part of your low-fat diet, high fiber diet.
  3. I absolutely love adding beans to this recipe for extra protein. White beans are a favorite of mine, sort of a combination between this recipe and my White Bean Soup. Also, try garbanzo or kidney beans.
  4. To add extra flavor and texture, add fresh or canned chopped/diced tomatoes. I like to add fire-roasted tomatoes for extra smokiness.
  5. Make your own Vegetable Broth to use in this. If you use store-bought, make sure it is vegan and gluten-free, since this is not always the case.
  6. I have added gluten-free dumplings from my Vegan Chicken and Dumplings, which adds more heartiness and comfort. I have also added chopped potatoes for the same reason.
  7. Feel free to add any of your favorite veggies, such as leafy dark greens, cauliflower, and peppers. Add greens towards the end of cooking, since they cook quicker than other veggies.
  8. Leftover veggie meat substitutes, such as baked tofu, are perfect thrown in this soup.

How To Store Vegetable Soup?

Let your soup cool COMPLETELY to room temperature. If the soup is still warm when you refrigerate it, the temperature in your refrigerator may rise and this may cause spoilage, not to mention it uses more electricity. You can keep it in the pot, or transfer it to a large plastic or glass container with a lid. Refrigerate for up to 5 days.

You can also use this for a quick meal or as part of meal prep by pouring it into smaller plastic/glass storage containers (I like stackable ones like these). 

Can You Freeze Cabbage Soup?

Yes, you can cool your soup completely then place it in freezer-safe airtight containers and freeze for up to 3 months.

More Vegan Soup Recipes

I love to make soups and stew from simple ingredients. Please check out more of my delicious soup recipes:

  1. Cheesy Broccoli Soup
  2. Jamaican Gungo Peas Soup
  3. Jamaican Pumpkin Soup
  4. Split Peas Soup (Vegan)
  5. Potato Leek Carrot and Zucchini
  6. White Bean Soup

vegan cabbage soup recipe in 2 white bowls on a grey background, garnished with lime slices, scallion

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Categories

Nutrition

(Per portion)
  • Energy: 90 kcal / 376 kJ
  • Fat: 4 g
  • Protein: 2 g
  • Carbs: 14 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 50 min
  • For:
  • 8 servings

Ingredients

Instructions

  1. Heat oil in a large pot on medium high heat. Add onion and cook until soft, about 4 minutes.
  2. Add garlic, celery, and green onions, and cook for 2 minutes while stirring constantly. Stir in carrots, thyme, parsley, basil, and cabbage.
  3. While cooking for another 2 minutes, add water or broth, bay leaf, yeast flakes, paprika, cayenne pepper, and bouillon cubes or salt.
  4. Cover pot and bring to a boil. Reduce heat to low, then simmer for 20-30 minutes. Enjoy!

Notes

  1. I added the bay leaf to prevent gas. You may also add a herb called epazote, or a piece of kombu seaweed.
  2. I don’t recommend that you only consume cabbage soup, but you can include it as a part of your low fat high fiber diet.
  3. To add extra flavor and texture, add fresh or canned chopped tomatoes. I like to add fire roasted tomatoes for extra smokiness.
  4. Make your own Vegetable Broth to use in this.
  5. I have added gluten-free dumplings from my Vegan Chicken and Dumplings, which adds more heartiness and comfort.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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130 Comments
  1. Donna Frank
    January 10, 2021

    Delicious and healthy soup!
    I added some sliced shiitake mushroom, 3 roasted garlic cloves chopped and 1 can of petite tomatoes. Definitely will make it again. Thx!

  2. jo
    November 19, 2020

    Thank you so much! I’ve just made this soup for the second time. It’s easy, healthy, and delicious.

  3. Mariel
    October 30, 2020

    How can I add protein to this soup?

    • Michelle Blackwood, RN
      October 30, 2020

      You can add any cooked beans (chickpeas, white beans, black beans, kidney beans), quinoa is also high in protein and there are many more.

  4. Holly
    September 3, 2020

    Has anyone ever canned this?

  5. Wendy
    July 11, 2020

    I love your site! I have a problem printing the recipes though. Wondering if you can help me. When I print there are big gaps–sections with wasted space and I don’t know how to get rid of them. It’s usually after the word ingredients.

    • Michelle Blackwood, RN
      July 11, 2020

      Wendy, thank you very much. I’m going to let my web developer know about the issues you are experiencing. Thank you for your patience as we work on this matter.

  6. Karen
    January 26, 2020

    love your site

  7. Genevieve
    January 19, 2020

    This soup has a nice kick to it with the paprika and the cayenne pepper. I love it. :)

  8. Liz Govender
    September 26, 2019

    Hi
    I love the ingriedents used. I am going to try this. Love that there is no tomatoes. I will give you feed back once I made it.
    Thanks

  9. Bret
    March 17, 2019

    Great simple vegan soup recipe! Love the heat from the cayenne pepper. I used homemade summer veggie broth, added a splash of lemon and substituted fresh dill for the dried basil. This recipe is on my list of saved recipes; I will be making it again for sure! Greetings from Iowa-

    • Michelle Blackwood
      March 17, 2019

      Hello Bret, thank you for trying my recipe. I am so happy you enjoyed it and I love your adjustments. Greetings from Florida!

      • Bret
        March 17, 2019

        Made it for a St. Patrick’s get together today, and everyone loved it. We still have snow on the ground in Iowa, so please send warm weather our way from Florida! Can’t wait to check out more of your recipes.

  10. DonnaMarie
    February 27, 2019

    Thank you for providing a cabbage soup recipe without tomatoes. Though I love tomatoes, I cannot tolerate nightshades.

    • Michelle Blackwood
      February 27, 2019

      You are welcome DonnaMarie, I hope you enjoyed it.

  11. Debbie Geddes
    February 10, 2019

    Made this cabbage soup for the third time, added potatoes this time to make it heartier. Absolutely delicious, as always, and very satisfying.

    • Michelle Blackwood
      February 10, 2019

      Thank you Debbie, I’m so happy you enjoyed it, love the idea of adding potatoes for a heartier meal.

  12. Chansen
    January 29, 2019

    Yum!

    • Michelle Blackwood
      January 29, 2019

      Thank you

  13. Lacy
    January 22, 2019

    I just made this for lunch and it’s pretty good. I added some lemon juice and a bit more cayenne pepper for some extra zing. Thanks for the recipe!

    • Michelle Blackwood
      January 22, 2019

      Lacy I’m happy you made it and enjoyed it. Thank you for your feedback and I love your adjustments.

  14. Amanda
    January 20, 2019

    Thanks for the recipe. I’m always looking for SIMPLE delicious vegan ideas.

    Today, I was looking for simple ways to use my celery, carrot juicing pulp. I’m going to try your recipe!

    • Michelle Blackwood
      January 20, 2019

      You are welcome Amanda, I hope it turns out great for you. Thank you for your feedback.

  15. Nola Steele
    December 21, 2018

    would love to receive your recipes

    • Michelle Blackwood
      December 21, 2018

      Thank you, I will add you to my email list.

  16. Tetesa
    December 4, 2018

    All these recipes sound so delicious. Can’t wait to try them!

    • Michelle Blackwood
      December 9, 2018

      I hope you enjoy.

  17. Wendy gagne
    October 8, 2018

    Awesome recipe! I loved making it for our fall soups in New England!

    • Michelle Blackwood
      October 8, 2018

      Wendy, I’m so happy you enjoy it. thank you for your feedback. I can imagine it gets pretty chilly in fall in New England.

  18. Florence argentati
    October 3, 2018

    Can u email me vegan recipes.

    • Michelle Blackwood
      October 3, 2018

      All my recipes are vegan, join our mailing list on the home page.

  19. Laurie
    July 8, 2018

    I add chickpeas to this recipe and I blend half in the blender is cashews. It’s creamy and has protein. :0)

    • Michelle Blackwood
      July 8, 2018

      Great idea Laurie, thanks for sharing