Vegan Cabbage Soup with Potatoes
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.
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Servings: 4
Calories: 252kcal
Ingredients
- 2 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, choppped
- 2 medium carrots, grated
- 14 oz (400 g) savoy cabbage, thinly sliced
- 3 medium potatoes, cut into 1-inch cubes
- 1 teaspoon paprika
- 1 teaspoon dry thyme
- 1 teaspoon oregano
- 2 bay leaves
- 7 fl oz (200 ml) passata
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) ground black pepper
- 5 cup (1.25 l) vegetable stock
Instructions
- In a large pot or dutch oven, heat the olive oil 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.2 tbsp olive oil1 large onion4 garlic cloves2 medium carrots
- Stir in the cabbage, add 200 ml stock and cook for 10 minutes with a lid on. Next, add the potatoes, paprika, thyme, oregano, bay leaves, passata, salt and black pepper, and cover everything with the remaining stock.14 oz savoy cabbage3 medium potatoes1 tsp paprika1 tsp dry thyme1 tsp oregano2 bay leaves7 fl oz passata½ tsp salt¼ tsp ground black pepper5 cup vegetable stock
- Bring to a boil, lower the heat and simmer with a lid on for 20-25 minutes, until the potatoes are fork-tender.
- Season to taste and serve on its own or with some crusty bread.
Nutrition
Serving: 1serving | Calories: 252kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 1224mg | Fiber: 7g | Sugar: 6g