Quick, healthy, and filling, this vegan cabbage soup with potatoes is the perfect dish for those days when all you want is a bowl of nutritious goodness in your hands. This low-fat cabbage soup is delicious on its own or served with a hunk of fresh, crusty bread.

Heart and nourishing, this cabbage soup with potatoes is a steamy one-pot recipe that's naturally vegan and very easy to make. It's the perfect treat for a cold winter night, but it also tastes great cold, so you can enjoy it in any season.

I love a good cabbage soup, but sometimes I'm after something a bit more filling. The addition of potatoes in this soup gives it just the right amount of heartiness. This is a thick, chunky soup that you can definitely enjoy on its own, though it's even better with a hunk of crusty bread on the side.

What goes into this vegan potato cabbage soup?

To make this nourishing soup, you only need a handful of simple ingredients. Here's what you need to make it:

Olive oil - You only need two tablespoons of olive oil to make this simple cabbage soup, which makes it quite low-fat. If you don't want to use oil at all, you can simmer the veggies in veggie stock instead. Alternatively, you can use some unsalted plant-based butter instead of oil for a creamier result.

Onion, garlic, and carrots - These veggies form the basis of the soup, and they contribute a lot to the flavour. I like to saute them for a good 5 minutes or more so they really release their flavours. You can also add some parsnip or leeks here if you want.

Cabbage - I've used savoy cabbage for this soup, but white cabbage works just as well. Savoy cabbage typically cooks down quicker than white cabbage, but white cabbage retains its texture better. Slicing the cabbage is the most time-consuming step of this recipe, but try to be patient and slice it thinly, so it cooks uniformly.

Potatoes - Any type of floury potatoes works great in this soup. If you're looking to get a creamier texture for the soup, cook the potatoes for a few minutes more until they start to break down a bit.

Veggie stock - Use a high-quality vegetable stock if possible in this soup to get the best flavours. If you want the soup chunkier, only use 800 ml to 1 litre of stock instead of 1.25 litres.

How do you make it?

Start by heating the olive oil in a large pot or dutch oven, and saute the onion on medium heat for 2-3 minutes until it softens.
Add the garlic and the carrot and continue to cook for about 5 minutes, stirring often.
Stir in the cabbage, add 200 ml stock and cook for 10 minutes with a lid on.
Next, add the potatoes, paprika, thyme, bay leaves, passata, salt, and pepper, and cover everything with the remaining stock.
Bring to a boil, lower the heat and simmer with a lid on for 20-25 minutes, until the potatoes are fork-tender.

Recipe Notes and tips

You can add some other veggies to this soup if you want, such as green or red peppers or celery, for example.
Make this soup extra hearty and boost your protein intake by adding a can of white beans with the potatoes.
A mix of Italian herbs also works instead of thyme and oregano. For extra flavour, add some other herbs such as rosemary or basil.
Add the juice of half a lemon at the end for extra flavour.
If you want the soup to have a bit of a kick, add some red pepper flakes with the herbs.
This cabbage soup will keep fresh in the fridge for up to 3 days.

If you liked this vegan cabbage soup with potatoes, you may also like some of my other easy vegan soups:

Lemon Chickpea Orzo Soup

Creamy Vegan Chickpea Soup with Garlic and Herbs

Pearl Barley Soup with Leek and Potatoes

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What goes into this vegan potato cabbage soup?

How do you make it?

Recipe Notes and tips