Vegan Green Cabbage Soup with Potato
This nourishing 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 yet satisfying meal.
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
Instructions
Roasting the chickpeas? Start here
- If roasting the chickpeas, do this FIRST: preheat oven to 425℉ (218℃). Prepare a rimmed baking sheet with parchment. Rinse and drain chickpeas then pat dry with a clean kitchen towel. Place chickpeas on baking sheet, DRY, and bake for 20 minutes. Add 1 teaspoon oil and ¼ tsp salt, stir with a spoon and bake until crunchy, about 15 minutes more.
Cabbage Soup Instructions
- Heat oil in a soup pot over medium heat. Add onions and cabbage and cook, stirring occasionally, until soft, glossy and starting to brown, about 8-10 minutes. Season well with salt and pepper.
- Add water, potatoes, (chickpeas if not roasting), bouillon concentrate, garlic powder, thyme, and cumin. Bring to a boil on high, then let bubble away on medium until potatoes are tender, about 15-20 minutes.
- Turn off heat. Add lemon juice, zest and dill and stir. Taste, adjusting salt as needed. Ladle into bowls and top with crunchy chickpeas if using.
Notes
This soup keeps well in the fridge for up to 4 days or in the freezer for a month.
You can absolutely double the chickpeas to boost filling protein and fibre. Or, add diced extra firm or smoked tofu to the soup at the same time you add the potatoes.