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Vegetable Cabbage Soup

vegan vegetable cabbage soup recipe jay halford plant based cooking course

Recipe:

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

Ingredients

  • 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

Method

  • 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.

Download Recipe PDF

Vegetable Cabbage Soup