Creamy Cabbage Soup Dairy Free
Indulge in a comforting bowl of Creamy Cabbage Soup that’s completely dairy-free and bursting with wholesome flavors! This velvety soup combines tender green cabbage, carrots, and potatoes simmered to perfection in savory vegetable broth, then blended with rich coconut milk for a luscious, cream-like texture. Nutritional yeast adds a hint of cheesy umami, while sautéed onions and garlic elevate the dish with aromatic depth. Quick to prepare in under an hour, this plant-based recipe is perfect for a healthy weeknight dinner or meal prep. Serve it warm, garnished with fresh parsley for a touch of brightness. Packed with flavor and free of dairy, this creamy cabbage soup is a vegan delight that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 small head green cabbage, shredded
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 6 cups vegetable broth
- 1 cup full-fat coconut milk
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes until translucent.
Stir in the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Add the shredded cabbage, sliced carrots, and diced potatoes to the pot.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the vegetables are tender.
Once the vegetables are cooked, remove the pot from the heat and let it cool slightly.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches using a standing blender.
Stir in the coconut milk, nutritional yeast, salt, and black pepper until well combined.
Taste and adjust seasoning if needed.
Return the soup to the stovetop and heat gently over low heat for 3–5 minutes, if necessary.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 55.5 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6688 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
