Warm up with a bowl of our Vegetarian Cabbage Soup, a hearty blend that promises warmth and satisfaction with every spoonful!
Around this time two years ago, I shared a recipe for Russian cabbage roll soup. I loved that recipe, but I wanted to try a meatless version of one of my favorite soups!
Table of Contents
Reasons to Love This Vegetarian Soup
- It’s a healthy choice, packed with vegetables and low in calories.
- Vegetarian cabbage roll soup is comforting and perfect for cold weather.
- This vegetarian soup recipe is versatile and easily adaptable to different tastes and diets.
Recipe Ingredients
- Brown Mushrooms: These mushrooms add a meaty texture and earthy flavors.
- Red Wine Vinegar: This ingredient introduces a bright acidity and lifts the overall flavor to prevent the soup from becoming too heavy.
See the recipe card for full information on ingredients and quantities.
Variations
- Protein Boost: To make this soup more filling with both protein and fiber, consider adding your choice of tofu, tempeh, black beans, pinto beans, quinoa, or lentils.
- Herbs and Spices Variation: Enhance the soup’s complexity by adding additional herbs and spices. Consider stirring in 1 teaspoon of dried thyme and ½ teaspoon of crushed red pepper flakes along with the paprika.
How to Make Vegetarian Cabbage Soup
Step #1: Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). Meanwhile, place the garlic and mushrooms in the bowl of a food processor and pulse until finely minced.
Step #2: Once the agar has hydrated and “bloomed,” set the saucepan over medium-high heat and allow it to come to a full boil. Boil for 5 minutes, then turn the heat down to low.
Step #3: Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Add the onions and carrots; sauté for 4 to 5 minutes, until they begin to soften. Push the onions and carrots to one side of the pot and add the mushroom-garlic mixture to the pan. Allow to cook, undisturbed, for 1 to 2 minutes, until browned. Mix the mushroom mixture with the carrots and onions. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaves to the pot. Stir in the warm agar-agar mixture.
Step #4: Allow the pot to reach a boil over medium heat. Once it has reached a boil, turn the heat down to low and cover the pan. Simmer for 15 to 20 minutes, until the rice is cooked through.
Step #5: Stir in the honey, vinegar, and half of the parsley. Taste and add salt and pepper as needed. Serve garnished with remaining parsley leaves.
Expert Tips
- Pre-Sauté Mushrooms: Before adding them to the food processor, lightly sauté the mushrooms in a bit of olive oil to enhance their flavor and reduce the moisture content.
- Deglaze the Pot: After sautéing the mushroom-garlic mixture, deglaze the pot with a splash of the broth to lift any browned bits from the bottom of the pot for extra depth of flavor.
Frequently Asked Questions
Feel free to add veggies like chopped kale, celery, potatoes, spinach, or Swiss chard in place of some of the cabbage. You can also include other vegetables like bell peppers or zucchini for additional flavor and nutrients.
Yes, use the “Sauté” function for the initial cooking. Then add all ingredients, seal, and set on high pressure for 5 minutes. Allow a 10-minute natural release, then quick release, stir in the final ingredients, and serve.
Just replace the honey with an equal amount of maple syrup to get a vegan soup recipe.
Storage Info
Store the Vegetarian Cabbage Roll Soup in an airtight container in the fridge for up to 5 days. To freeze, store it in your freezer, and it keeps well for up to 3 months.
To reheat, thaw it in the refrigerator overnight if frozen, then warm it on the stovetop over medium heat until heated through. Alternatively, you can microwave individual portions for about 2-3 minutes, stirring halfway through to ensure even heating.
More Cabbage Recipes That You’ll Love
Vegetarian Cabbage Soup Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 1/2 teaspoons agar-agar powder - optional
- 3 cloves garlic - peeled
- 8 ounces brown mushrooms
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped onion - 1 large onion
- 1 cup diced carrot - 1 carrot
- 4 cups chopped green cabbage - hearts removed (about half a head of cabbage)
- 1 quart vegetable broth
- 1 14 ounce can no-salt-added diced tomatoes
- 3/4 cup long grain white rice - uncooked
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon ground paprika
- 2 bay leaves
- 1 tablespoon honey
- 3 tablespoons red wine vinegar
- 1/4 cup chopped fresh parsley leaves - divided
Instructions
- Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). Meanwhile, place the garlic and mushrooms in the bowl of a food processor and pulse until finely minced.*
- Once the agar has hydrated and "bloomed," set the saucepan over medium-high heat and allow it to come to a full boil. Boil for 5 minutes, then turn the heat down to low.
- Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Add the onions and carrots; sauté for 4 to 5 minutes, until they begin to soften. Push the onions and carrots to one side of the pot and add the mushroom-garlic mixture to the pan. Allow to cook, undisturbed, for 1 to 2 minutes, until browned. Mix the mushroom mixture with the carrots and onions. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaves to the pot. Stir in the warm agar-agar mixture.
- Allow the pot to reach a boil over medium heat. Once it has reached a boil, turn the heat down to low and cover the pan. Simmer for 15 to 20 minutes, until the rice is cooked through.
- Stir in the honey, vinegar, and half of the parsley. Taste and add salt and pepper as needed. Serve garnished with remaining parsley leaves.
NOTES
Nutrition
Hi- if you choose not to use the agar-agar powder would you need to add extra liquid (i.e. 3 cups of water that was used to bloom the powder) ??
Hi Jill,
Yes, you would still need some water. I suggest you start with 1 1/2 cups and add up to another 1 1/2 cups as needed for the right consistency for you.
– Linda
Being a vegetarian always admire vegetarian diet in my life style. This soup will give an add on to it and make sure that I will remain healthy, fit. Looks so yummy and delicious can work with bread.