Vegan Cabbage Soup. Find Deals on Vegan Soup in Boxed Meals on Amazon. Heat oil in a large pot on medium high heat. The cabbage is sweet, the dill and thyme so flavorful, and the chopped zucchini, carrots and potatoes make it a complete meal in a bowl.
This soup has it all: Protein, Fiber, Calcium, Iron, Vitamin A, Vitamin C, Potassium.
Nutrient rich and calorie poor - that 's what this Vegan Cabbage Soup is.
Oh and delicious too - here we go.
You can have Vegan Cabbage Soup using 10 ingredients and 2 steps. Here is how you cook that.
Ingredients of Vegan Cabbage Soup
- It's 1 of red cabbage, chopped.
- It's 2 of onions, chopped.
- You need 5 of carrots, peeled and chopped.
- Prepare 1 package of mushrooms, your choice, chopped.
- It's 8-9 of garlic cloves, chopped.
- Prepare 2 tsp of salt.
- Prepare 1 tsp of basil.
- Prepare 1 tsp of oregano.
- Prepare 1-2 tsp of thyme.
- It's 5-7 cups of water.
Heat the oil in a large pot and add the garlic, celery and onion. An easy and clean vegetarian cabbage soup recipe made with fresh cabbage, tomatoes, mixed vegetable medley, oregano, and vegetable broth. This cabbage soup is one of the best diet soup ever because cabbage makes it filling and added array of vegetable has so much flavor that it does not feel like a lite diet soup. Colossal chunks of cabbage, potatoes, and carrots, cooked to perfection in a tomato broth, augmented with aromatics and warm Mediterranean spices.
Vegan Cabbage Soup instructions
- This recipe makes a LOT of soup, if you are making the recipe as written dig out your BIG crockpot :).
- Peel, wash, chop, everything! It all goes in the crockpot at the same time. Turn to high and forget about it for the day. Well actually the smell of cooking cabbage prevents you from forgetting about it but other than the occasional completely useless stir you don't actually have to DO anything else until 6 to 8 hours later when you serve it..
Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving. Heat the oil or water in a large pot over medium heat. Add the onion and fry until soft and beginning to turn golden brown. I adapted the soup from the Cabbage soup diet to make it more flavourful and also vegetarian.
