Description
The Best Cabbage Soup is a bowl of comfort that’s as nutritious as it is satisfying. With tender cabbage, protein-packed lentils, and fire-roasted tomatoes, this soup is rich in both flavor and texture. It’s vegan, gluten-free, and ready in just 30 minutes—a wholesome choice for any busy weeknight.
Whether you’re looking for a healthy meal to warm you up on a chilly evening or an easy dish for meal prep, this soup has got you covered. The tangy touch of lemon paired with the umami depth of roasted tomatoes makes every spoonful unforgettable.
Ingredients
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- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Pinch of cayenne (optional)
- 2 tablespoons tomato paste
- 6 cups vegetable broth (preferably low sodium)
- 1 (14-ounce) can fire-roasted tomatoes
- 1 cup dried red lentils, rinsed
- 1 small green cabbage, shredded
- 1/2 lemon (zest and juice)
- Salt and freshly ground black pepper, to taste
- 1/3 cup chopped parsley, for garnish
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Sauté onion, carrots, and celery for about 5 minutes, until tender.
- Add garlic, oregano, cumin, paprika, and cayenne. Cook for 1 minute.
- Stir in tomato paste and cook for 1 more minute, stirring constantly. Add vegetable broth, diced tomatoes, and red lentils.
- Gradually add shredded cabbage in batches, pressing each batch down to submerge it in the liquid.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally.
- Add lemon zest and juice, then season with salt and pepper to taste. Garnish with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes