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Vegan Cabbage Soup

This vegan soup recipe is surprisingly easy to make. The flavorful broth is spiked with garlic, tomatoes and a hint of coriander. Just slice and dice your cabbage and fennel and you'll be enjoying this quick healthy soup in no time.

Active Time
30 mins
Total Time
30 mins
Yield
Serves 6

How to Make It

1. Step
Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
2. Step
Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped carrots
  • 1 cup sliced fennel, fronds reserved for garnish
  • ½ cup chopped onion
  • 2 teaspoons minced garlic
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
  • 1 small head green cabbage (1 1/2 lbs.), chopped
  • 1 (15 ounce) can unsalted cannellini beans, rinsed
  • 2 teaspoons sugar
  • 1 teaspoon chopped fresh oregano
  • Lemon zest for garnish

Tags

Dairy-FreeEgg FreeGluten-FreeHealthy ImmunityHigh FiberLow Added SugarsNut-FreeSoy-FreeVeganVegetarian

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