Vegan Cabbage Soup || Gracefult Kitchen

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Vegan Cabbage Soup

Soups

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.

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

Description

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.
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.