Cabbage Soup Recipe (Not Just For Weight Loss) - Elavegan (2024)

This healthy cabbage soup with tomatoes and lentils is super simple, low-budget, and loaded with full-bodied flavor and nourishing ingredients, including plenty of plant-based protein, antioxidants, and detoxifying benefits!

Simple and Nourishing Tomato Cabbage Soup with Lentils

In some parts of the world, cabbage has a poor reputation, fueled by childhood memories of stinky, soggy boiled cabbage and the mildly traumatizing cabbage ‘water’ soup in Charlie and the Chocolate Factory. For those people, it’s time to try this easy cabbage soup recipe to chase away those bad memories – and all in a dish that requires just one pot and minimal effort – perfect for busy (and lazy) weeknights.

I’ll admit, I’ve always loved cabbage. With delectable options like flavorfulcabbage rolls, crunchy slaw, caramelized cabbage steaks, simple stir-fries, and tangy sauerkraut (a personal favorite), I’ve never felt at a loss for ideas to use this humble ingredient. This vegetable cabbage soup, though, is a new favorite.

With a combination of simple yet nutritional veggies alongside canned chopped tomatoes, protein-rich lentils, and several pantry staple seasonings, this low-fat cabbage stew is incredibly simple but has a full-bodied tomato broth that will have you reaching for seconds (maybe even thirds).

What I think About the Cabbage Soup Diet

This vegan cabbage soup recipe is incredibly good for you! Cabbage alone is already an excellent source of several nutrients like vitamins C and K, calcium, potassium, folic acid, gut-friendly fiber, and detoxifying properties. Combine that with several nutritious, non-starchy vegetables (like celery and carrots). The result is a low-calorie, low-fat, high-nutrient bowl of pure comfort.

It’s no wonder they dedicated a whole diet to eating JUST this for an entire week – aka the cabbage soup diet. Honestly, I’m not a fan of repetitive diets (no matter how healthy the dish is, I think you need diversity). Not to mention, eating the same meal can get boring pretty quickly. At least this cabbage soup diet recipe tastes super delicious, though.

That said, this cozy, satisfying cabbage detox soup is packed with good-for-you ingredients and perfect for enjoying all cold/flu season or anytime you want a hearty soup to warm you up from the inside. I’d be comfortable suggesting using it for a max. 2-day quick cabbage soup diet detox or as a weight loss cabbage soup alongside other healthy foods.

If you’re looking for more simple, delicious, and nutritious vegan soup recipes, you may enjoy my creamy carrot ginger soup, roasted cauliflower soup, or my favorite vegan lentil soup!

The Ingredients

• Olive oil: Or another neutral-tasting cooking oil, like avocado oil.
• Mirepoix: The base of this cabbage stew is the classic ‘holy trinity’ of carrot, onion, and celery.
• Garlic: Adjust the amount to taste.
• Broccoli: Use fresh or frozen broccoli to add extra texture and nutrients.
• Seasonings: dried thyme (and/or oregano), ground cumin, smoked paprika, and salt & black pepper. Also, red pepper flakes added to taste.
• Bay leaves: For a more full-bodied broth flavor.
• Tomatoes: Use canned chopped tomatoes with basil or fire-roasted tomatoes alongside concentrated tomato paste for flavor depth. During summer, you could use fresh diced tomatoes (sautéed for a few minutes).
• Vegetable broth: I recommend using low-sodium vegetable broth to better control sodium levels.
• Lentils: I recommend brown or green lentils (dried). Yellow/red lentils also work and doesn’t need to be soaked.
• Cabbage: I recommend using regular green or white cabbage for this vegan cabbage soup, though other varieties, like Napa or red cabbage, etc., should work.
• Lime: Adds brightness and subtle yet remarkable depth. Lemon would work, too, or apple cider vinegar.
• Parsley: Fresh parsley to garnish.

Optional Additions:

• Turmeric: Add a generous pinch of ground turmeric for even more healing power.
• Potato: You could use Yukon Gold potatoes, red potatoes, or sweet potatoes.
• Green beans: Fresh or frozen are best, though canned work in a pinch.
• Vegan Parmesan: Or nutritional yeast for a subtle cheesy, nutty, umami flavor.
• Spinach/kale: Add in the last few minutes, just enough to wilt.
• Vegan meat: This easy cabbage stew would work wonderfully with some vegan meatballs, cubed tofu, or a meat-alternative shredded ‘chicken.’
• Grains: For a heartier meal, add cooked rice or quinoa to the tomato cabbage soup.

For thefull ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Cabbage Soup?

• First, dice the onion and celery, finely dice the carrots, chop the broccoli into small florets, mince the garlic, and shred the cabbage into ¼-inch (0.6 cm) shreds.
• Then, heat the oil in a large soup pot or Dutch oven over medium heat. Once hot, add the onion, celery, carrots, and broccoli. Sauté for 5 minutes, stirring occasionally.
• Mix in the garlic and seasonings, and cook for a further minute.
• Then, add the bay leaves, tomato products, vegetable broth, and lentils. Stir to combine, cover the pot and bring it to a boil.

For this recipe, I used dried brown lentils, which I left soaking in lukewarm water while chopping the vegetables. Red/yellow lentils don’t require soaking and require 5 minutes less cooking time.

• Once boiling, reduce the heat to a gentle simmer. Add the cabbage (in batches, as it requires time to wilt), then cover and cook it for 20-25 minutes, stirring occasionally. It’s ready when all the vegetables and lentils are tender.
• Finally, stir in the lime juice and give it a final taste, adjusting the seasonings if preferred. Then, enjoy a bowl of this healthy cabbage soup immediately while warm!

Make Ahead and Store

Make ahead: Prep the vegetables a day or two in advance and store them in airtight containers in the fridge (in order of how they’re added to the soup pot). This soup tastes even better the next day, so you could also prepare the entire thing in advance.

Fridge: Allow the cabbage detox soup to cool and store it in an airtight container in the fridge for up to 3 days.

Freezer: You can freeze leftover cooled soup portioned for up to 3 months into Ziplock bags (flattened with air removed), a silicone muffin mold, or individual airtight, freezer-safe containers (with an inch of headspace).

Allow it to thaw in the fridge overnight before reheating. Alternatively, place the bag of soup in a bowl of cold water until it releases from the sides. You can then add it to a pan and reheat it from its semi-frozen state.

Reheat: Reheat the cabbage stew on the stovetop or in a microwave until warm. Optionally, garnish with more parsley and/or lime juice, and enjoy!

Serving Recommendations

With the addition of fiber and protein-rich lentils, this is already more than worthy of being enjoyed as a low-calorie meal (especially as a cabbage soup for weight loss). However, if you want to make more of a meal, enjoy a bowl alongside:

• Bread: A slice or two from acrusty loaf, lentil protein bread, flax bread, OR flatbread like naan orpotato flatbread is perfect for dipping.
• Crackers: Like these keto crackers, for a little crunch.
• Sandwich: I love a vegan grilled cheese, but other sandwiches pair well, too.
• Salad: A simple leafy green salad orcucumber saladwould work.

FAQs

Can you use frozen vegetables?

You can use fresh or frozen vegetables when making vegetable soups.

What other vegetables can I add to this cabbage stew?

Plenty! This really is a ‘clear out the fridge’ recipe. Think cauliflower, zucchini, peas, corn, bell peppers, and even mushrooms.

Can I make crockpot cabbage soup?

Follow the first three recipe steps, then transfer everything to a slow cooker (minus the lime juice and parsley) and cook over HIGH for 4-5 hours or LOW for 8-9 hours until the vegetables and lentils are tender.

Recipe Notes, Tips, and FAQs

• To save time, purchase pre-chopped bags of vegetables (like a mirepoix mix) or use a mandoline to speed up the chopping process. I don’t recommend using coleslaw mix, as the ingredients are sliced too thin.
• To make it oil-free: Use broth to sauté the veggies instead.
• Adjust the consistency: Adjust the amount of broth you use based on how chunky or brothy you prefer.

More Vegan Soup Recipes

• Vegan pumpkin soup
• Easy vegan tortilla soup
• Mexican pinto bean soup
• Vegan potato soup
• Tomato pasta soup
• Vegan broccoli cheese soup
• Thai coconut curry soup

If you try this healthy cabbage soup recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan #elavegan—I love seeing them.