Vegan Green Cabbage Soup with Potato

Name: Vegan Green Cabbage Soup with Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons extra virgin olive oil (or avocado oil); 1 pound green cabbage (cored and finely shredded (8 cups shredded)); 1 pound Yukon Gold potatoes (cut into 1 cm (½ inch) cubes); 1 medium yellow onion (halved and finely sliced); 14 ounce can chickpeas (rinsed and drained); 6 cups water; 4 teaspoons Better Than Bouillon No Chicken Concentrate (or gluten free alternative); 1 teaspoon garlic powder; 1 teaspoon dried thyme; ¼ teaspoon cumin; 1 lemon (zested); 1 tablespoon freshly squeezed lemon juice; ¼ cup fresh dill (finely chopped)

By Desiree Nielsen RD

5 from 2 ratings

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This nourishing vegan green cabbage soup, with just a hint of lemon and dill, is the perfect balance of light and comforting. With plenty of shredded cabbage, Yukon Gold potato and chickpeas, it’s a light meal all on its own. I like to roast the chickpeas for a crunchy topping, but you can also add them directly into the soup so it comes together entirely on the stovetop!

bowls of green cabbage soup with potato and chickpeas and spoon — This healthy green cabbage soup is a simple and budget-friendly meal.

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On so many levels, soup is a perfect meal…it comes together in one pot, it makes it easy to eat a TON of nutrient-dense veggies (newsflash: the dietitian wants you to eat your veggies ha ha) and they usually come together pretty quickly.

Whether it’s a cozy weekend or a busy weeknight, soup is always one of my go-to meals, which is why I have so many vegan soup recipes here on the blog. And this green cabbage soup leans into simple, fresh flavours: a little lemony and herbaceous. It really is the perfect balance when you want something that feels light but still comforting.

A lot of the cabbage soup recipes online have a tomato base, but I really wanted to celebrate the fresh, gentle sweetness of green cabbage with a clear broth. Kale might get all the good press, but cabbage is a nutrition powerhouse in its own right…and this is an easy recipe idea with cabbage that will help you use up that giant cabbage you just bought!

Want more delicious, veggie-packed recipes? Grab a copy of my book, Plant Magic, and see just how craveable plant-based recipes can be!

Let me show you how to make this simple and nourishing cabbage soup

You need just 9 VERY simple ingredients – plus oil and salt – for a nutrient-dense cabbage soup with plenty of good for your gut fiber, antioxidants and fermentable carbohydrates. Because the ingredients for this soup are all quite delicately flavoured, there are a few tricks I use to create a bit of magic.

The first is taking a few extra minutes to get the textures right: finely shred the cabbage so it melts into the soup and you’re not crunching through it. Wanna save even more time? Buy pre-shredded cabbage! I dice the potato small so it fits easily on the spoon with other ingredients – and I’m using waxy Yukon Gold potatoes specifically here so they keep their shape and don’t release too much starch into the broth.

hand shredding cabbage with a knife — For perfect, spoon-sized cabbage, I like to cut the cabbage into 2-3 inch wedges, then shred.

hand adding pepper to cabbage in pot — For perfect, spoon-sized cabbage, I like to cut the cabbage into 2-3 inch wedges, then shred.

You’re also going to cook the cabbage with aromatics just a few minutes longer than usual until they start to brown a bit and develop their flavour. And then of course, my not-so-secret weapon: Better Than Bouillon concentrate.

I haven’t used vegetable broth in years as this is lower waste, more affordable per serving and tastes SO much richer. I use the vegetarian “no chicken” concentrate here but the garlic would be amazing too. If you have celiac disease, these aren’t GF so substitute your favourite GF bouillon cube or concentrate. Go Bio has nice vegan, GF options.

pouring water into pot with cabbage and potatoes — If you’re not roasting the chickpeas, add them with the potatoes, water and seasonings.

hand zesting lemon into pot of cabbage soup — If you’re not roasting the chickpeas, add them with the potatoes, water and seasonings.

There are two ways to approach the chickpeas in the soup: you can simply add them with the water and spices and let them simmer – or, if you don’t mind turning on the oven – you’ll start by roasting them as the soup cooks for an extra layer of texture in the soup which I love.

Either way, you’ll have a nourishing bowl of soup in 45 minutes flat to feed a crowd, and most of that time is hands off simmering. It’s a light yet complete meal with veggies, potatoes and chickpeas.

Make this homemade cabbage soup recipe your own

I love this soup exactly as it is…but one of the things I love about soups is how flexible they are, so go ahead, make it your own!

Add spice! A good pinch of red chile flakes will add a bit of heat, or stir in a bit of harissa.
Boost the protein: want to double down on plant-based protein? You could always double the chickpeas, or you could finely dice (really small!) some extra firm or smoked tofu into the soup before it simmers.
Love lemon? Add even more zest or juice. My hubs and I really debated this one…he strongly preferred just 1 tablespoon of lemon juice. But I also liked the taste of 2 tablespoons because then that zesty lemon flavour really hits. You could also swap fennel for dill if you prefer that flavour or blend in some roasted garlic to the broth.

More nourishing, brothy vegan soups