Best Vegetarian Cabbage Soup Food

SPICY VEGETARIAN CABBAGE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
• Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 20-30 minutes, until the vegetables are tender.
• Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.
• Serve warm, garnished with toppings if desired.

BEST VEGETARIAN CABBAGE SOUP

Steps:

• Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion, carrots, celery, garlic, chili flakes, paprika, ground coriander, and bay leaves. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the cabbage and give a good stir for about 1 minute.
• Add the cauliflower florets, canned tomatoes, broth and a good pinch of salt.
• Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25 minutes.
• When the soup is cooked remove the pot from heat, then remove the bay leaves.
• Blend about 1/3 of the soup with a blender or a stick blender and return it to the pot. Careful, the soup is hot. Try to blend mainly the cauliflower (or the potato chunks, if you use potatoes).
• Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences. See notes)*
• Serve with freshly ground black pepper or a pinch of chili flakes, a drizzle of olive oil. Enjoy!

VEGETABLE CABBAGE SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.
• Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.

VEGETARIAN CABBAGE SOUP

Steps:

• Place everything in a large pot, and bring to a simmer.
• Cook until the vegetables are tender.

VEGAN CABBAGE SOUP

Steps:

• In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.