Cabbage and Potato Soup (Vegan): Easy Fall or Winter Fare

Recently, we received a bunch of veggies from a good friend who decided it was time to follow his destiny and start farming. He came by the house one night when I was already in my pajamas and ready to go to bed with a giant box of produce, all beautiful and colorful and freshly harvested just a few minutes before.

Top down view of cabbage and potato soup in a bowl on a rustic gold tablecloth.

In the box were broccoli, spaceship squash, two types of kale, and no less than three cabbages. So I’ve had some cabbage to deal with, as well as a few lonely potatoes that were starting to grow things from their eyes.

I tossed together this simple, simple soup as a last-minute decision – it was either soup, or I was going to eat raw cabbage again for dinner. So soup it was.

Amazing things happen to cabbage when you let it cook a bit longer than you think necessary. With a good dose of olive oil and an extended period over a flame, it turns buttery and starts to caramelize, which makes for some of the most delicious flavorings I’ve found in a soup. Aside from the cabbage, you don’t really need much other flavorings aside from salt.

And on the topic of salt, don’t be shy. Cabbage and potatoes need a lot of it.

Top down view of a white ceramic bowl full of vegan cabbage and potato soup sitting on a rustic wooden surface.

The real reason I’m posting this recipe tonight is because I want to be able to make it for my dad. He’s a bit of a picky eater, but cabbage and soups are right up his alley. I don’t know if he’s ever had a cabbage soup before, but I’m pretty sure he would like it.

And he likes things simple, which means that this soup is the perfect fit. So Pops, if you’re reading, remember to request this soup next time you’re in town. You’ll like it, I promise.

Print
Top down view of a white ceramic bowl full of vegan cabbage and potato soup sitting on a rustic wooden surface.

Cabbage and Potato Soup


  • Author: Raquel Smith

Description

A simple cabbage and potato soup that everyone will love.


Ingredients

  • 1 medium cabbage
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 3 large gold potatoes
  • 4 cups light-colored vegetable broth
  • 1/2 tsp coarse sea salt
  • 1/4 tsp dried thyme
  • 1 can white beans, rinsed & drained
  • 1 Tbsp butter, vegan or otherwise
  • freshly cracked black pepper

Instructions

  1. Cut the cabbage into quarters, then thinly slice using a sharp chef’s knife. Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until it’s decreased to about 1/3 its original size and is tender.
  2. While the cabbage cooks, mince the garlic and cut the potatoes into small 1/2″ cubes. Add to the cabbage and cook for an additional 5 minutes. Add the broth, salt, and thyme and bring to a boil, then turn the heat to low and let simmer for 15 minutes, partially covered, until everything is soft.
  3. Add the beans and let simmer until warm, then stir in the butter and a bunch of black pepper freshly ground. Taste and add more salt if necessary. The broth should be just a tad too salty – when eaten with the cabbage and potatoes it all evens out nicely. Serve.

Did you make this recipe? If you did, let us know in the comments below and if you loved it, please give it a rating!

And if vegan soups are your thing, you’ll love these similar meatless recipes:

Related Posts
Filter by
Post Page
Sides Veggies Vegan Soups & Stews Cheap Eats Vegetarian Salads Spring Comfort Food Gluten Free German Oktoberfest Poultry Chinese Chicken Thanksgiving Fall Thai Desserts French Mexican & Latin America Diets & Real Foods
Sort by

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).

Are you looking for a super easy and tasty vegan soup recipe? Try this filling and healthy cabbage and potato soup. Made with common ingredients, it’s a great recipe for chilly fall and winter lunches or even light dinners. Get the details on Foodal now! #vegansoup #healthysoup #foodal

11 thoughts on “Cabbage and Potato Soup (Vegan): Easy Fall or Winter Fare”

  1. This soup looks absolutely delicious. Soup is a year round thing for my household, so your post is perfect timing!. I will definitely be making this soup this week. Even though temps are insanely hot!

  2. It looks delicious Raquel and today it is funnily the worst day of summer in Montreal. 22C, wind and rain and grey and dark. Perfect for soup!! 😉

  3. Well darn it…I don’t think my comment went through -_-

    Excited to try this…even in 103 degree weather 😀 and I will just aim a few fans at me in the kitchen while I enjoy this simplicity and natural deliciousness 🙂

    Been missing your posts! I know you are working super hard on exciting things though!! <3

    • Got this one, Brittany! Man, 103 is warm… I think I even would have passed on the soup opportunity if it was that hot here. I think the day I made this it was a balmy 80º out. Not bad 🙂 And yes, I miss posting, too, but I can say I’m making progress in other places! Javascript can almost be added to the list of things I know how to do. ?

  4. Even though you weren’t planning on it…glad you decided to post! This looks amazing…I think I will make it this weekend. Thank you…

  5. This soup is soooo goooood!! I’m about to make my second batch. I actually freeze it into individual pint size servings. I add a carrot to it and make cornbread to eat with it. I love this soup!!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin12
Share
Tweet
Share
+1
12 Shares