Vegetarian Sweet and Sour Cabbage Soup
Warm up with a comforting bowl of Vegetarian Sweet and Sour Cabbage Soup, a flavor-packed, nutrient-rich dish that's perfect for any season. This delightful soup strikes the perfect balance between tangy and sweet, thanks to a vibrant blend of apple cider vinegar, brown sugar, and crushed tomatoes. Fresh vegetables like green cabbage, carrots, and onions are simmered to perfection in a savory vegetable broth, creating a hearty, satisfying base. Spiced with bay leaves, garlic, and a hint of black pepper, this recipe is easy to prepare and comes together in just under an hour. Ideal as a light lunch or an elegant starter, it can be garnished with freshly chopped parsley for a pop of color and freshness. Completely plant-based and brimming with bold flavors, this soup is a must-try for vegetarian and vegan food lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 small head green cabbage, chopped
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 14-ounce can crushed tomatoes
- 2 pieces bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced carrots and chopped cabbage to the pot and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and stir to combine.
Add the tomato paste, apple cider vinegar, brown sugar, crushed tomatoes, and bay leaves to the pot. Stir well.
Season the soup with salt and black pepper.
Bring the soup to a simmer, then reduce the heat to low and cover the pot.
Let the soup simmer for 30 minutes, or until the vegetables are tender.
Remove the bay leaves from the pot and discard them.
Taste the soup and adjust the seasoning with additional salt or vinegar, if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 967 mg | 21% | |
*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.
