Description
Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make. Perfect for busy weekdays and leftovers are delicious! Vegan.
Ingredients
Units
Scale
- 1 onion, chopped
- 4 garlic cloves, roughly chopped
- 3 cups (8 oz) mushrooms, sliced
- 1 pound, 4-5 cups cabbage, cut in large chunks about 1 inch
- 1 cup carrots, sliced
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 2 teaspoons dijon mustard
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper
- 4 cups vegetable broth, flavorful!
- 1/2 cup fresh parsley
- 2 teaspoons sherry vinegar (or red wine vinegar– a little sharper so start with 1 teaspoon or try champagne vinegar)
Instructions
- Sauté onions with olive oil in a heavy soup pot over medium heat for about 5 minutes. Turn heat to medium and add in mushrooms sauté another 5 minutes. Add more olive oil if needed or put a lid on for a minute this will let the mushrooms sweat and soften without adding more oil.
- Add garlic, cabbage, carrots, smoked paprika, thyme, bay leaf, dijon, tomato paste, salt, pepper. Mix until tomato paste is fully distributed.
- Add broth and bring to a simmer for 20 minutes. Turn off heat. Add parsley and sherry vinegar (champagne vinegar or red wine vinegar).
Makes 7 cups
Notes
- Boost up the protein with Beans: white beans, kidney beans, chickpeas or Meat: veggie meat or ground turkey, chicken or beef
- Thicken and add texture with diced potatoes or Grains like wild rice or barley
- Like it Spicy? Add red pepper flakes or Aleppo
Nutrition
- Serving Size: 1 3/4 cup
- Calories: 133
- Sugar: 10 g
- Sodium: 785.3 mg
- Fat: 2.1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 23.2 g
- Fiber: 5.3 g
- Protein: 9.6 g
- Cholesterol: 0 mg