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 those unwanted pounds! It is my very delicious Vegan, Vegetarian Cabbage Soup especially for those on the cabbage soup diet.

Vegan Cabbage Soup Recipe

You got to also try my Curry Cabbage recipe, Roasted Cabbage Steaks,  and my Ital Stew, if you are skeptical, you will be a die-hard fan of cabbage after you try these recipes.

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 Onions
  • Carrot
  • Thyme, Parsley, Basil
  • Green Cabbage
  • Paprika, Cayenne Pepper, Nutritional Yeast Flakes
  • Salt
  • Bay Leaf

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.

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

It is rich in sulfur, sulfur helps the liver to detoxify and eliminate toxins. Read more here on the health benefits of cabbage.

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?

Cabbage soup is warm, hearty, satisfying and 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 that you won’t feel like you are missing starches.

If you are like me I think my vegan cabbage soup is very flavorful and satisfying,  as is and I can eat it daily while I’m detoxing.

Make your own Vegetable Broth. I love to prepare my vegan cabbage soup, not only is it healthy and economical but it can be very delicious when cooked with lots of flavors. I have even added dumplings and it takes it to the next level.

Tips For Making Vegan Cabbage Soup

  1. Bay leaf is added 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.

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: ,



Per serving

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



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


I added the bay leaf 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.


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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Rate this recipe

  1. 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.

  2. Karen
    January 26, 2020

    love your site

  3. Genevieve
    January 19, 2020

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

  4. Liz Govender
    September 26, 2019

    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.

  5. 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.

  6. 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.

  7. 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.

  8. Chansen
    January 29, 2019


    • Michelle Blackwood
      January 29, 2019

      Thank you

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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