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.

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 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!
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!

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!
- Bay leaf is added for flavor, but also to prevent gas. You may also add epazote herb or a piece of kombu seaweed.
- 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.
- 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.
- To add extra flavor and texture, add fresh or canned chopped/diced tomatoes. I like to add fire-roasted tomatoes for extra smokiness.
- 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.
- 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.
- 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.
- 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:
- Cheesy Broccoli Soup
- Jamaican Gungo Peas Soup
- Jamaican Pumpkin Soup
- Split Peas Soup (Vegan)
- Potato Leek Carrot and Zucchini
- White Bean Soup

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Categories
- Categories: Gluten-Free, Vegan
- Course: Soup
- Cuisine: American
- Season: Winter
Nutrition
(Per portion)- Energy: 90 kcal / 376 kJ
- Fat: 4 g
- Protein: 2 g
- Carbs: 14 g
Cook Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 50 min
- For: 8 servings
Ingredients
- 1 tbsp olive oil, (or 1/4 cup water for sauteing)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 green onions, chopped, white & green parts
- 2 carrots, cut in circles
- 2 sprigs fresh thyme, or 1 teaspoon dried
- 1 tsp parsley flakes
- 1 tsp dried basil
- 1 lb green cabbage, roughly chopped
- 2 quarts water, optionally with 2 bouillon cubes, or use vegetable broth
- 1/2 tsp paprika
- 1/4 tsp Cayenne pepper, (optional)
- 1 tbsp nutritional yeast flakes
- 1 tsp sea salt, omit if using vegetable bouillon cubes
- 1 bay leaf
Instructions
- 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!
Notes
- I added the bay leaf to prevent gas. You may also add a herb called epazote, or a piece of kombu seaweed.
- 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.
- To add extra flavor and texture, add fresh or canned chopped tomatoes. I like to add fire roasted tomatoes for extra smokiness.
- Make your own Vegetable Broth to use in this.
- I have added gluten-free dumplings from my Vegan Chicken and Dumplings, which adds more heartiness and comfort.
I added a can of chickpeas, coconut milk and 1 tbs of curry. Best soup I ever made. Thanks for the recipe.
Love this recipe! Perfect for a cold winter day. The paprika and cayenne, great additions.
Mary, I’m so happy you enjoyed it. Thank you for sharing your adjustments with us.
Wow I love how you cook this vegan cabbage soup recipe
I made the cabbage soup. It was the best cabbage soup I’ve ever had. Trust me I’ve made many such recipes. This one is rich and delicious! I added the fire roasted tomatoes and cannellini beans. Yum
Rhonda, that is so awesome to know. Thank you very much for sharing your feedback with us.
Hi Michelle! I Tried Your Soup And Really Like It ! I Followed Your Instructions And Notes And Learn A Couple Of Things
I Am really Into Soups For Healing And Your Soup Fits Into My World
( I Have To Admit I Added Ginger To Complete The Three Sulfurs + Curcumin ) But The Epazote Was A Great ADD ! Thank You Friend…!
Juan that’s awesome my friend, love the added ginger, turmeric and epazote. Good stuff!
Thank you so much for sharing this recipe. I love it. It’s the best cabbage soup I’ve ever tasted.
O like this version of vegan cabbage soup recipe cuz it has so many health benefits
Vegan really has some good looking recipes which would make one consider to become a vegan
This soup was beyond delicious. All the right spices too.
This will be a go-to for sure.
Jill I’m so happy you enjoyed it, thank you so much for your feedback.
I’ve never been able to make soup and I’m 60 lol, I know everyone says it’s simple but it never was for me.
I tried this cabbage soup and bingo I finally made a soup I could eat, I’m over the moon lol & not only did I eat it, it was absolutely delicious!! I shall be making it again.
Could you let me know if the 14grams for carbs is the whole pot or just a serving? Thank you
Debbie, I’m so happy it turned out great for you and you enjoyed it. Thank you for sharing your feedback. Yes, it would be per serving. Double-check using https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Blessings
Hi Michelle, I just discovered your website & feel like I hit the “Healthy Recipes Lottery”! Of course, I subscribed! Thx for sharing such great health tips with your recipes also. Your hard work is appreciated. Best wishes for a fantastic summer! ^~^
This is so awesome, welcome Deb, Im so happy you found my website! Thank you very much for your support and many blessings to you and your loved ones.
Great Soup. I have it on the stove now. Dill, paprika, two bay leaves, a dash of hot pepper sealed the deal. I do recommend a splash of white wine vinegar or apple cider vinegar brightens up the flavor. I used bagged frozen vegetables, canned chopped tomatoes , coleslaw mix and mirepoix as a starter. If I was not dieting I would top it with a dollop of sour cream. LOL. Thank you again.