Best Cabbage Soup

Green cabbage and tomato soup with red lentils, chopped parsley, chopped carrots and black pepper in a white bowl with a silver spoon.

5 from 44 votes

Best Cabbage Soup will leave you feeling full for hours. This satisfying recipe is low in calories, rich in plant-based protein, and ready in just 30 minutes. Vegan and gluten-free.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 332kcal

Author: Nisha Melvani

Ingredients

1 tablespoon olive oil
1 medium yellow onion small dice
3 medium carrots small dice
3 ribs celery small dice
3 cloves garlic minced
1 teaspoon oregano
½ teaspoon ground cumin
½ teaspoon paprika
Pinch of cayenne (optional)
2 tablespoons tomato paste
6 cups vegetable broth (preferably low sodium)
1 (14-ounce) can diced fire roasted tomatoes or regular diced tomatoes
1 cup dried red lentils rinsed
1 small green cabbage shredded
½ lemon zest and juice plus more as needed
Salt and freshly ground black pepper to taste
⅓ cup chopped parsley for garnish

Instructions

Make the mirepoix: Heat the oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until just tender.
Cook aromatics: Add the garlic, oregano, cumin, paprika, and cayenne. Cook for 1 minute more.
Add liquid and lentils: Add the tomato paste and cook for another minute, stirring constantly. Mix in the vegetable broth, diced tomatoes, and red lentils.
Add cabbage: Mix in the cabbage in batches, pressing each batch down to submerge it in the liquid.
Simmer: Bring to a boil before reducing the heat. Simmer covered for 20 minutes, stirring occasionally.
Season and garnish: Add the lemon zest and juice. Season with salt and pepper to taste. Garnish with parsley for serving.

Video

Notes

The shredded cabbage seems like a lot initially, but it shrinks significantly upon cooking. Add it in batches and allow each batch to wilt slightly before adding the next one. Use a large saucepan so the ingredients fit comfortably.
Add vegetable broth as needed throughout the cooking process. You will need a maximum of two (32-ounce) cartons. Use low sodium broth for a healthier cabbage soup.
Storage: Refrigerate leftover Best Cabbage Soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to three months.

Nutrition