3 Easy Cabbage Soup Recipes
Who loves soup on a cold damp day? I do I do! Here are three fun and easy vegetarian cabbage soup recipes.
Potage Crème aux Choux
Aka Cream of Cabbage Soup
- 4 tablespoons of butter
- 1 ½ cups sliced potatoes
- 4 cups shredded cabbage
- ¾ cup sliced onions
- 6 cups of vegetarian (faux chicken broth)
- 1 ¼ teaspoon white pepper
- 1 cup heavy cream
Melt the butter in a saucepan. Add the potatoes, cabbage, and onions. Cover and cook over low heat 10 minutes, shaking the pan frequently. Add the broth, salt, and pepper; cover again and cook 30 minutes. Purée in an electric blender, or force through a sieve. Return to the saucepan; mix in the cream. Heat and taste for seasoning. Serve sprinkled with paprika. Serves 6-8.
For a vegan version of the soup, you can substitute the butter with your preferred vegan margarine and dairy substitute. I use Earth’s Own oat milk because it’s so creamy, it’s my fave and it’s made by a BC company.
Belgian Red Cabbage Soup
- 4 tablespoons butter
- 1 ½ cup chopped onion
- 5 cups shredded red cabbage
- 1 package of vegan or vegetarian meat substitute
- 3 quarts water
- 1 tablespoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 clove minced garlic
- 1 bay leaf
- 1 cup diced tart apples
- 2 cups diced potatoes
Melt the butter in a saucepan; sauté the onion 10 minutes. Add the cabbage; cover and cook over low heat for 10 minutes, shaking the pan frequently. Add the meat substitute, water, salt, pepper, sugar, garlic, and bay leaf. Bring to a boil, cover, and cook over low heat for 1½hours. Add the apples and potatoes; cook 45 minutes longer. Remove and discard the bay leaf. Taste for seasoning. Serves 8-10.
My top choices for plant-based meat substitutes come from The Very Good Butchers in Victoria BC. Not just because they are local, though that’s really important to me, but because so far everything I’ve tried from the famous bean butchers has been absolutely yummilicious!
Aka Greek Cabbage Soup
- 1 cup chopped onion
- 3 tablespoons olive oil
- 2 quarts water
- 1 pound tomatoes, peeled and chopped or sub with canned diced tomatoes
- 2 pounds shredded cabbage
- 2 teaspoons salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons minced parsley
Sauté the onion in the oil for 5 minutes. Add the water; bring to a boil. Mix in the tomatoes, cabbage, salt, and pepper. Bring to a boil again and cook over low heat for 1 ¼ hours, or until cabbage is tender. Taste for seasoning. Stir in the parsley. Serve with sautéed bread. Serves 8-10.
Along with the cream of cabbage, check out three other yummy creamy soup recipes
I hope you found these 3 easy vegetarian soup recipes helpful. If you try any of them out, please be sure to let me know and send pics! I’d love to post them on social media with a shoutout and tag.
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