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Vegan Cabbage Soup with Tomatoes Recipe

A zesty, wholesome vegan cabbage soup bursting with tomatoes, veggies, and flavor—your guilt-free answer to “what’s for dinner?”
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cabbage
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 tomatoes diced
  • 1 carrot chopped
  • 1 stalk celery sliced
  • 1 tsp oregano
  • ½ tsp chili flakes optional but highly encouraged
  • 1 bay leaf
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh coriander or parsley optional garnish
  • Juice of ½ lemon

Method
 

  1. Heat olive oil in a large pot. Toss in onion and garlic. Sauté until it smells better than your neighbor’s dinner.
  2. Add carrots and celery. Stir for 3–4 minutes till slightly tender.
  3. Mix in cabbage, tomatoes, oregano, chili flakes, and bay leaf. Stir like you’re mad at your ex.
  4. Pour in vegetable broth. Season with salt and pepper.
  5. Bring to a boil, then simmer for 25 minutes, uncovered.
  6. Add lemon juice, stir well. Garnish with fresh herbs if you're feeling Instagram-worthy.
  7. Serve hot and emotionally balanced.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 130
  • Total Fat: 4g
  • Saturated Fat: 0.6g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 4g

💊 Vitamins and Minerals (Per Serving)

  • Vitamin A: 30%
  • Vitamin C: 40%
  • Folate: 18%
  • Iron: 12%
  • Potassium: 15%

💡 Additional Notes/Tips to Enhance Flavor

  • Add a dash of smoked paprika if you want to feel extra.
  • Use canned tomatoes for a richer taste (and lazier prep).
  • Top with crunchy croutons if you're rebellious.
  • Double the garlic when PMS hits—trust me.
  • Store leftovers and feel smug about your future self.