Vegan Cabbage Carrot and Potato Soup

Warm, hearty, and packed with nourishing vegetables, this Vegan Cabbage Carrot and Potato Soup is a comforting bowl of plant-based goodness. Featuring tender chunks of russet potatoes, vibrant carrots, and lush green cabbage simmered in a flavorful vegetable broth infused with garlic, smoked paprika, and thyme, this soup delivers a simple yet satisfying flavor profile. A can of diced tomatoes adds a hint of tanginess, while a touch of olive oil gives it a velvety finish. Perfect for a cozy weeknight dinner or meal prepping, this vegan soup is ready in under an hour and serves six generously. Garnish it with fresh parsley for a pop of color and extra freshness, and enjoy a wholesome dish that’s naturally gluten-free, budget-friendly, and irresistibly delicious!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 4 cups, chopped green cabbage
• 2 medium, sliced into rounds carrots
• 3 medium, peeled and diced russet potatoes
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the chopped cabbage, sliced carrots, and diced potatoes to the pot. Stir well and sauté for 4-5 minutes to allow the vegetables to soften slightly.

Step 5

Pour in the vegetable broth and canned diced tomatoes, including their juices. Stir to combine.

Step 6

Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Stir well and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 25-30 minutes, or until the potatoes are fork-tender.

Step 8

Remove the bay leaf and taste the soup. Adjust seasoning with more salt and pepper, if needed.

Step 9

Serve the soup hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2854.5g)

Amount per serving	% Daily Value*
Calories	1647.6

Total Fat 53.5g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 10.5g
Cholesterol 7.9mg	0%
Sodium 6450.8mg	0%
Total Carbohydrate 257.0g	0%
Dietary Fiber 46.7g	0%
Total Sugars 57.3g
Protein 50.1g	0%

Vitamin D 0IU	0%
Calcium 596.9mg	0%
Iron 18.6mg	0%
Potassium 7367.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 11.7%

Carbs: 60.1%