Vegan Easy Cabbage Soup

Vegan Easy Cabbage Soup is a simple to prepare, warm, light, filling soup using simple vegetables & herbs. Vegan Easy Cabbage Soup is calorie-free and fiber-rich, & it is perfect for a clean-eating diet. It is great as a lunch, dinner/meal prep. The cabbage is then simmered to be soft and silky & this mixes well with other vegetables. The soup is easy to digest & good for the stomach. It can be cooked easily, stored conveniently & very cheap. Add your favorite veggies/ beans to it. It is also free of oil, gluten free, and it is best suited with vegan diets.

STATS:

• Cuisine: American, European
• Diet: Vegan, Gluten-Free, Oil-Free
• Course: Soup, Main
• Cook Time: needs 40 minutes
• Serving Size: 1 bowl
• Yield: 6 servings
• Difficulty: Easy
• Method: Stove-top
• Prep Time: 15 minutes
• Total Time: 55 minutes

EQUIPMENT:

• Cutting board
• Large soup pot/Dutch oven
• Measuring cups & spoons
• Chef’s knife
• Ladle
• Wooden spoon
• Peeler (optional)

INGREDIENTS:

• 1 tablespoon of olive oil (optional for sautéing).
• To prepare, cut 1 medium onion
• 3 garlic cloves 3 carrots 2 celery stalks
• 1/2 head of green cabbage
• 1 zucchini, and 1 (14.5-ounce) can of diced tomatoes (without salt)
• Half a teaspoon of paprika
• Six cups of vegetable broth with minimal sodium
• One teaspoon of dried out thyme
• 1/2 teaspoon black pepper
• One-half teaspoon of salt, or to taste
• 1 tablespoon tomato paste (optional for more taste)
• One teaspoon of dried basil
• A single serving of chopped fresh parsley or spinach (optional garnish)
• Juice of 1⁄2 a lemon (for brightness).

INGREDIENT NOTES:

Cabbage:

• The green broccoli make small pieces and then get mellow & give the soup body.

Carrots and celery:

• The two contribute to the traditional soup taste. To make sure that they cook in the same meethod, cut them similarly.

Zucchini:

• Zucchini have no overcooking points and it provide light and fresh taste.

Diced tomatoes:

• Richness and acidity. Both fresh and canned are OK.

Vegetable broth:

• It made by using water although broth works well because of low salt contains.

Herbs and spices:

• Thyme & basil are classics. Paprika has a hint of smoke. In the end, lemon juice is used to provide some spiciness.

DIRECTIONS:

1. Turn the heat up to medium in the soup pot. If used, add olive oil.
2. The onion should be tender after 3 to 4 minutes of sautéing.
3. Include the garlic. Stir for 30 seconds
4. Add celery and carrots. Cook, stirring occasionally, for the five minutes.
5. Add zucchini, tomatoes, & cabbage. Stir well.
6. Add the veggie broth. If using, stir in tomato paste.
7. Add paprika, basil, thyme, salt, and black pepper for taste. Stir once more.
8. Bring to a boil.
9. Reduce the temperature. Simmer for half an hour without cover.
10. Stir from time to time. Verify the vegetables’ tenderness.
11. Finally, add parsley/spinach and lemon juice.
12. Stir, then taste. If necessary, adjust the seasoning.
13. Serve hot, accompanied by a salad/piece of toast.

TIPS

• Leave the oil out to be oil-free. Fry in some broth or water.
• Add some beans (kidney or white beans) to it to get additional protein.
• In order to have soup thicker, mash a few spoonfuls of vegetables.
• To make it vary, one can add corn, green beans or peas.

INFORMATION STORAGE:

FRIDGE:

• Before storing, let soup cool fully. Store in the freezer for at least the next five days in an sealed bag. Warm up again in the oven.

FREEZER:

• Soup freezes rather effectively. Keep in bags/ containers that are suitable to freeze. Put the date on the label. Freeze for at least two months. Refrigerate overnight to thaw, then reheat.

FAQS

May I substitute green with red cabbage?

• Yes. Red cabbage can also be used but then it will alter the color of the soup.

Does it help in losing weight?

• Indeed. It is satisfying, high in fiber, & low in calories.

Is it mixable?

• Yes. It can be mixed some/all of it to be creamy.

Can I use fresh tomatoes?

• Yes. Instead of canned, use 2 to 3 chopped fresh tomatoes.

NUTRITION:

Calories: 90
Total Carbs: 14g
Net Carbs: 11g
Fiber: 3g
Sugars: 6g
Fat: 1g
Iron: 1.2mg
Vitamin C: 30mg
Serving Size: 1 bowl
Servings: 6 bowls