Mediterranean Vegan Cabbage Soup (Three Ways)
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The Mediterranean Dish · by Suzy Karadsheh★ 4.9

Mediterranean Vegan Cabbage Soup (Three Ways)

NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 6%
CARBS 23G71% OF CAL
4G FIBER12G OTHER7G TOTAL SUGAR
FAT 4G29% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, rustic vegan cabbage soup made Mediterranean-style with vegetables, aromatics, warm spices, lemon, and fresh herbs. Works in slow cooker or Instant Pot.

mainmediterraneansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • Extra virgin olive oil (I used Early Harvest Greek EVOO)
  • 2 medium-sized onions, sliced into half moons (I used red and yellow onions)
  • 2 garlic cloves, minced
  • 2 large carrots, peeled and sliced into rounds
  • 2 russet potatoes, scrubbed clean and sliced into 1/4 inch-thick rounds
  • 1 1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped
  • Kosher salt and pepper
  • 1 tbsp organic ground cumin
  • 1 tsp sweet Spanish paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • Bay leaf
  • 1 cup tomato sauce
  • 6 to 7 cups low-sodium vegetable broth
  • Zest plus juice of 1 lemon
  • 1/2 cup fresh dill
  • Pinch crushed red pepper (optional)
PREP
15M
SODIUM
362MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.