- 1 tbsp extra virgin olive oil
- 2 cloves of garlic, chopped
- 1 celery strip, chopped
- 1/2 onion, chopped
- 1 carrot, chopped
- 1/2 red bell pepper, chopped
- 1 pound cabbage (450 g), chopped
- 1 tbsp Italian seasoning (optional)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 bay leaves
- 4 cups vegetable stock or water (1 l)
- 1 14-ounce can of crushed tomatoes (400 g)
- Heat the oil in a large pot and add the garlic, celery, and onion.
- Cook over medium-high heat for about 5 minutes or until golden brown.
- Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
- Remove the bay leaves and serve immediately with vegan meat like tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.
- Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.
- Feel free to replace the oil with any other liquid instead, such as water or vegetable stock.
- If you use oil, I suggest you use extra virgin olive oil.
- You can add fresh garlic and onion, although garlic and onion powder will also work.
- Italian seasoning is optional, so you can omit it or replace it with dried herbs like oregano or basil, although the seasoning will give your cabbage soup a wonderful flavor.
- I usually use Himalayan pink salt, but any other type of salt will work.
- Feel free to use any type of canned tomatoes. Fresh tomatoes are also a good choice, but in that case, you’ll probably need to add more stock or water.
- Nutritional info has been calculated using water instead of vegetable stock.
- Serving Size: 1/6 of the recipe
- Calories: 72
- Sugar: 3.7 g
- Sodium: 307 mg
- Fat: 2.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 12 g
- Fiber: 3.8 g
- Protein: 2.4 g