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Vegetable Cabbage Soup

vegan vegetable cabbage soup recipe jay halford plant based cooking course


Vegetable Cabbage Soup

This hearty soup is infinitely adaptable. Don’t love white beans? Add chickpeas instead! Not into celery? Leeks will fit in too. Use my recipe as a basis to learn more, try new things and create your own culinary wonders. Also, these kinds of recipes are great for fridge-clearing of any food that needs using up. I hate waste and I love using recipes like this as a way to create a zero-waste kitchen.

Makes 6 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 10min


  • 2 tablespoons. extra-virgin olive oil
  • 1 large red onion, chopped
  • 2 medium carrots, chopped
  • 2 sticks of celery, diced
  • 1/2 a teaspoon of chilli powder
  • Pinch of refined Pink Himalayan salt
  • Ground black pepper
  • 1,400g can of white beans, drained and rinsed
  • 2 cloves garlic, minced
  • 5g fresh thyme leaves
  • 1litre homemade vegetable broth
  • 500ml water
  • 1/2 large head cabbage, chopped
  • 1,400g can chopped fire-roasted tomatoes
  • 20g freshly chopped parsley, plus more for garnish


  • In a large saucepan over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer. 
  • Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes. 
  • Remove from heat and stir in the parsley. Season to taste with salt and pepper. Garnish with more parsley and enjoy.

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Vegetable Cabbage Soup