Why You’ll Love This Recipe
This Wholesome Vegan Green Cabbage Soup with Potato is the perfect comforting meal for chilly nights. It’s a hearty, healthy, and simple-to-make soup packed with nourishing ingredients like Yukon Gold potatoes, tender cabbage, protein-rich chickpeas, and fragrant herbs. With the bright flavors of lemon and fresh dill, this soup is not only nutritious but also bursting with flavor. It’s vegan, filling, and satisfying—ideal for anyone looking for a light yet hearty plant-based meal!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Main Ingredients:
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 1 lb green cabbage, cored and finely shredded (about 8 cups)
- 1 lb Yukon Gold potatoes, cut into ½-inch cubes
- 1 medium yellow onion, halved and thinly sliced
- 1 (14 oz) can chickpeas, rinsed and drained
- 6 cups water
- 4 teaspoons Better Than Bouillon No Chicken Base (or other vegan bouillon)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ¼ teaspoon ground cumin
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup fresh dill, finely chopped
Optional:
- Pinch red pepper flakes or black pepper for heat
Directions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cabbage, cooking for 8-10 minutes until softened and lightly browned. This step adds a depth of flavor to the soup.
- Add Ingredients: Stir in the potatoes, chickpeas, water, bouillon, garlic powder, thyme, and cumin. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Finish: Remove the pot from the heat. Stir in the lemon zest, lemon juice, and fresh dill. Taste and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls and serve warm. For extra texture and crunch, top with roasted chickpeas if desired (recipe below).
Optional Roasted Chickpea Topping:
- Preheat the oven to 425°F (218°C).
- Dry the chickpeas thoroughly with a towel.
- Roast the chickpeas plain for 20 minutes. Then, toss them with 1 teaspoon of olive oil and ¼ teaspoon of salt.
- Roast for an additional 15 minutes, until crispy.
- Cool and use as a topping for the soup.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Add a pinch of red pepper flakes or black pepper for some heat.
- Extra Veggies: Feel free to add other veggies such as carrots, celery, or bell peppers for more variety.
- Herb Substitution: If you don’t have fresh dill, you can substitute with parsley or basil, though dill adds a unique flavor that complements the soup perfectly.
- No Chickpeas: If you don’t like chickpeas, you can swap them with white beans or lentils for a different texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove over low heat. If the soup thickens too much after refrigerating, add a little more water or vegetable broth to loosen it up.
FAQs
- Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! You can prepare it ahead of time and store it in the fridge for up to 3 days. The flavors will continue to develop overnight. - Can I use other types of potatoes?
While Yukon Gold potatoes are perfect for this recipe, you can use other types like Russet or red potatoes. Just keep in mind that some varieties may break down a bit more when cooking. - Can I add more protein?
Absolutely! You can add more chickpeas, or even tofu or tempeh, for a boost of plant-based protein. - Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It will last for up to 3 months in the freezer. To reheat, thaw it overnight in the fridge and then warm it on the stove. - Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used as a substitute. Just be sure to add it during the last 5-10 minutes of cooking to prevent it from overcooking. - Can I use vegetable broth instead of water?
Yes, vegetable broth can be used for a richer, more flavorful base. If you do this, you might want to reduce the amount of bouillon to avoid making the soup too salty. - Can I make this soup creamy?
For a creamy texture, you can blend part of the soup using an immersion blender or regular blender. This will thicken the soup and give it a creamy consistency without adding dairy. - Can I make this soup in a slow cooker?
Yes! To make this in a slow cooker, sauté the onions and cabbage first, then add everything to the slow cooker and cook on low for 4-6 hours, or until the potatoes are tender.
Conclusion
This Vegan Green Cabbage Soup with Potato is a nourishing, satisfying, and easy-to-make dish. It’s full of plant-based protein, fiber, and healthy veggies, making it a great choice for any meal. Whether you’re looking for a quick dinner or meal prep for the week, this soup is sure to warm you up and keep you feeling full. With bright flavors from lemon and dill, and a hearty texture from potatoes and chickpeas, this soup is a must-try for those seeking a wholesome, delicious meal.
Wholesome Vegan Green Cabbage Soup with Potato Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
Authentic Mapo Tofu is a classic Sichuan dish featuring silky tofu cubes simmered in a spicy, savory sauce with ground meat, doubanjiang, and fragrant Sichuan peppercorns. This bold dish is perfect for pairing with steamed rice, creating a comforting, restaurant-style meal at home.
Ingredients
2 tablespoons cooking oil
1 package soft or medium tofu, cut into ½-inch cubes
1 lb ground meat of your choice
3 cloves garlic, minced
2 stalks green onions, divided into whites and greens
1 stalk green onion, for garnish
2 tablespoons doubanjiang (spicy bean paste)
1 tablespoon fermented black beans
1 ½ tablespoons oyster sauce
1 ½ tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
½ tablespoon chicken powder
Pinch of white pepper
1 ½ cups chicken broth or water
1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
2–4 dried chilies, cut into thirds (optional)
½ teaspoon Sichuan peppercorns, ground (optional)
Instructions
- Cook the Meat: Heat the oil in a wok or large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spatula as it cooks.
- Add Aromatics: Add the minced garlic and the white parts of the green onions. Stir-fry for 1–2 minutes until fragrant.
- Add Flavor: Stir in the doubanjiang and fermented black beans. Cook for 1–2 minutes to release the flavors.
- Season the Sauce: Add the oyster sauce, soy sauce, lemon juice, sesame oil, chicken powder, and white pepper. Mix well to combine.
- Simmer the Sauce: Pour in the chicken broth or water and bring the mixture to a simmer.
- Add Tofu: Gently add the cubed tofu into the sauce. Simmer for 5–7 minutes, allowing the tofu to absorb the flavors of the sauce.
- Add Heat: If using, add the dried chilies and ground Sichuan peppercorns for additional heat and the signature numbing sensation.
- Thicken the Sauce: Mix the cornstarch slurry and stir it into the sauce. Cook for 1–2 minutes until the sauce thickens slightly.
- Garnish and Serve: Sprinkle the green parts of the green onions over the dish and garnish with additional green onion stalks. Serve hot with steamed white rice.
Notes
For a vegetarian version, use finely diced mushrooms or plant-based ground meat.
Adjust the level of spice by adding more or fewer dried chilies or using a milder chili paste.
For extra flavor, add a splash of rice vinegar for a tangy kick or a pinch of sugar to balance the heat.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the sauce from thickening too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg
