Name: Vegan Cabbage Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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

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 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:

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

If you enjoyed this post and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends to Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

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.

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.

148 Comments