Vegan Cabbage Carrot and Potato Soup
Warm, hearty, and packed with nourishing vegetables, this Vegan Cabbage Carrot and Potato Soup is a comforting bowl of plant-based goodness. Featuring tender chunks of russet potatoes, vibrant carrots, and lush green cabbage simmered in a flavorful vegetable broth infused with garlic, smoked paprika, and thyme, this soup delivers a simple yet satisfying flavor profile. A can of diced tomatoes adds a hint of tanginess, while a touch of olive oil gives it a velvety finish. Perfect for a cozy weeknight dinner or meal prepping, this vegan soup is ready in under an hour and serves six generously. Garnish it with fresh parsley for a pop of color and extra freshness, and enjoy a wholesome dish that’s naturally gluten-free, budget-friendly, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups, chopped green cabbage
- 2 medium, sliced into rounds carrots
- 3 medium, peeled and diced russet potatoes
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped cabbage, sliced carrots, and diced potatoes to the pot. Stir well and sauté for 4-5 minutes to allow the vegetables to soften slightly.
Pour in the vegetable broth and canned diced tomatoes, including their juices. Stir to combine.
Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 25-30 minutes, or until the potatoes are fork-tender.
Remove the bay leaf and taste the soup. Adjust seasoning with more salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6451 mg | 280% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 57.3 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 7367 mg | 157% | |
*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.
