Vegetarian Cabbage Soup is a flavorful, healthy and low calorie meal. There's nothing more comforting than a bowl of homemade soup on a cold day, or when you're unwell. Vegan and vegetarian soups are full of flavor and full of vitamins. You won't even realize you're eating a soup without meat.
This Vegetarian Cabbage Soup is based on Shchi, a famous Russian cabbage soup. Traditionally served with rye bread and sour cream. It's like making Borscht, but without beets.
Why Make Vegetarian Cabbage Soup
There are many reasons to eat a Vegetarian or Vegan Cabbage Soup, and it's not necessarily because you don't eat meat. It's not the Cabbage Soup Diet, but much tastier!
- a healthy, low calorie meal, part of a weight loss diet
- increase your vegetable intake, and vitamins too
- as a vegetarian Lent recipe
- detox
- health reasons - part of a diet to lower cholesterol
- fantastic way to use your in-season garden vegetables
- economical - great for your wallet!
Homemade Vegetable Stock
You might be surprised that not all cabbage soups are vegetarian. Quite often they are made with beef or chicken stock. A tasty Vegetarian soup must have a great tasting stock. Here's how I make mine!
- Bring onions, carrots, celery, garlic, mushrooms, peppercorns and herbs to boil
- Simmer on low for about 2 hours
- Strain through a cheesecloth for clarity
Ingredients in Vegetarian Cabbage Soup
- Cabbage
- Potatoes
- Onion
- Carrot
- Tomatoes
- Red Pepper
- Bay Leaf
- Fresh Dill or herbs like Basil
How to Make Cabbage Soup
- Bring the vegetable stock to a boil.
- Add the shredded cabbage, bay leaf and diced potatoes and cook for about 20 minutes.
- While the soup is simmering, heat 2 tablespoons of oil in a frying pan. Sauté chopped onions and grated carrots until they are start to caramelize.
- Add the red pepper, chopped tomatoes (including juices) and cook for 2 minutes.
- Mix the fried vegetables in the soup. Stir and simmer for about 10 minutes.
- Season salt and pepper to taste. Garnish with chopped dill or basil.
Boosting your Vegetable Intake
There are many different ways to boost your vegetables, and soup is probably one of the easiest. Any of these vegetables can be added to this recipe.
- Kale
- Spinach
- Celery
- Parsnips
- Swiss Chard
- Green Beans
- Zucchini
- Canned Chickpeas
- White Beans
- Kidney Beans
Can you Freeze Cabbage Soup?
This recipe makes a lot of soup, a large stock pot. Of course you are going to have leftovers. The good news is that Cabbage Soup freezes really well. Allow the soup to cool to room temperature and place in a freeze safe container, or multiple containers. Freeze it and use within 3 months. Defrost in the fridge overnight before re-heating.
Vegetarian Recipes You'll Love
- Easy Pumpkin Hummus
- Roasted Broccoli and Garlic with Soy
- Quick Pickled Cabbage
- Grilled Zucchini
- Cold Beet Soup (Vegan)
- Roasted Chickpea Salad
Vegetarian Cabbage Soup is easy to make, healthy and low calorie meal. Chunky, hearty and heartwarming, perfect to detox or just if you love a tasty vegetable soup. Bon Appetit! Приятного аппетита!
Ingredients
- ½ cabbage shredded
- 3 potatoes cubed in small pieces
- 1 large onion chopped
- 1 carrot grated
- 3 medium tomatoes chopped
- 1 small red pepper diced
- oil for frying
- 1 bay leaf
- salt and pepper to taste
- handful of fresh dill or basil chopped
Vegetable Stock - to make at least 5 litres
- 2 large onions quartered
- 3 celery stalks leaves attached, roughly chopped
- 3 carrots unpeeled
- handful of mushrooms
- 5 garlic cloves peeled
- 1 tablespoon whole peppercorns
- Few sprigs of fresh herbs - thyme parsley, oregano, sage
Instructions
Vegetarian Soup Stock
- Place soup pot on the stove. Add onions, carrots, celery, garlic, mushrooms, peppercorns, and the herbs to the pot and bring to a boil.
- When it reaches the boil, simmer on low with a semi-covered lid for 2 hours. (the longer the better). Strain the soup into a colander over a large bowl to remove the vegetables.
- Using a cheesecloth (muslin), strain the soup again to remove the small impurities to make a clear broth. Your stock is now ready to use for your soup. Any excess stock, easily freezes for another meal.
Vegetarian Cabbage Soup
- Bring 5 litres of soup stock to a boil. Add the shredded cabbage, bay leaf and diced potatoes and cook for about 20 minutes, until potatoes are cooked.
- While the soup is simmering, heat 2 tablespoons of oil in a frying pan. Fry chopped onions and grated carrots until they start to caramelize.
- Add the red pepper, chopped tomatoes (including juices) and cook for 2 minutes.
- Mix the fried vegetables in the soup. Stir and simmer for about 10 minutes.
- Season salt and pepper to taste. Mix in fresh dill or basil.
©PetersFoodAdventures.com
Bob
Yummy for my tummy. First time making it - did not know it was so tasty and easy. Superb broth for the bonus.
AmandaR
Fantastic! I gave this one a whirl and you are right, it’s delicious and easy. I am so glad to have some extras for freezing for next week. 👍🤩
Elizabeth
My garden is overflowing right now so this soup is a great way to make a delicious meal with the bounty. Thank you for the recipe, Peter!
PetersFoodAdventures
Thank you Elizabeth for checking this recipe out. You're right, perfect for the bounty of summer!! ????
Lynne (Lynne's Recipe Trails)
This looks so perfect ! 🙂
PetersFoodAdventures
Lol, thanks so much Lynne!
Youth Food Blog
Wonderfully warm, hearty, and healthy!
PetersFoodAdventures
Yes, agreed! Love a delicious soup!