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Vegan Vegetable Soup with Tomatoes, Potatoes, and Cabbage Recipe

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3.8 from 13 reviews

  • Author: Eliza
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This hearty and flavorful vegan vegetable soup is packed with wholesome ingredients including potatoes, savoy cabbage, tomatoes, and aromatic herbs. Slow-simmered to perfection in a heavy-bottomed pot, it provides a comforting, nutritious meal perfect for any season. The soup is easy to prepare, oil-free options are available, and it improves in flavor when allowed to rest overnight.

Ingredients

Base and Aromatics

  • 2 tbsp (30 ml) extra virgin olive oil (or vegan stock for oil-free version)
  • 1 large onion, finely diced
  • 6 garlic cloves, finely diced
  • 2 fresh rosemary twigs, leaves chopped finely or 1 tsp dried rosemary
  • 4 fresh thyme stalks, leaves picked or ½ tsp dried thyme

Vegetables and Seasonings

  • 2 celery stalks, roughly diced
  • 2 carrots, roughly diced
  • 1½ tsp sweet smoked paprika
  • 1¼ tsp salt, adjust to taste
  • ½ tsp black pepper
  • ¼ tsp chilli flakes (optional), adjust to taste
  • 2 x 400 g (14 oz) cans peeled plum tomatoes
  • 2 bay leaves (fresh if available)
  • 500 g (17½ oz) potatoes, scrubbed clean and cubed into 2 cm (¾") dice
  • 250 g (8¾ oz) savoy cabbage, shredded very finely

Instructions

  1. Heat oil and sauté onion: Warm the olive oil in a large heavy-bottomed pot over medium-low heat. If making an oil-free version, add vegan stock now with the onion. Add the diced onion and cook gently until soft, about 5 minutes, stirring occasionally.
  2. Add garlic and herbs: Stir in the finely diced garlic along with chopped rosemary and thyme leaves. Continue to sauté for 2-3 minutes until fragrant, stirring frequently to avoid burning.
  3. Add celery and carrot: Mix in the roughly diced celery and carrots. Sauté on medium-low heat for 5-10 minutes, stirring regularly to soften the vegetables evenly.
  4. Season the soup base: Sprinkle in the smoked paprika, salt, black pepper, and optional chilli flakes. Stir well to coat the vegetables and develop the flavors.
  5. Add plum tomatoes: Pour the canned peeled plum tomatoes into the pot. Use a wooden spoon or potato masher to gently crush the tomatoes before adding any water to avoid splashing.
  6. Add water and bay leaves, simmer: Pour in 0.5 liters (2 cups) of water along with the bay leaves. Cover the pot and let the soup simmer gently for about 45 minutes until the tomatoes break down thoroughly. Stir every 15-20 minutes to prevent sticking and add more water if the mixture looks dry.
  7. Add potatoes and more water: Stir in an additional 0.75 liters (3 cups) of water, then add the cubed potatoes. Bring the soup back to a simmer and cook for about 10 minutes, until the potatoes begin to soften.
  8. Add shredded cabbage and finish cooking: Mix in the finely shredded savoy cabbage and simmer the soup for another 5 minutes, until the potatoes are fully cooked and the cabbage is tender but not mushy. Test doneness by piercing the potatoes with a skewer or knife.
  9. Adjust seasoning: Taste the soup and add extra salt or up to 1 tsp sugar if the tomatoes are too tangy. Stir well to combine.
  10. Let soup mature and serve: For best flavor, allow the soup to rest overnight; the flavors will deepen. Before serving, if the soup has thickened too much due to cabbage absorption, add water to reach desired consistency. Garnish each bowl with a dollop of vegan pesto for added flavor and freshness.

Notes

  • You can make this soup oil-free by substituting the olive oil with vegan stock at the start.
  • The soup tastes even better when allowed to cure overnight, but it can be served immediately.
  • Adjust the chili flakes to your preferred heat level or omit entirely for a milder soup.
  • When reheating, add extra water to loosen the consistency as cabbage tends to absorb liquid.
  • Use a heavy-bottomed pot to prevent the soup from scorching during the long simmer.
  • Garnish with vegan pesto or fresh herbs for extra flavor and a vibrant finish.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan

Find it online: https://recipekind.com/vegan-vegetable-soup-with-tomatoes-potatoes-and-cabbage-recipe/