4.87 18 Published Jan 19, 2024, Updated Nov 05, 2024 I know, I know, cabbage soup doesn’t sound too exciting, but you’ve got to trust me on this one! It’s nutritious, flavorful, and oh, so comforting—similar to my detox soup or lasagna soup when you’re craving something warm and nourishing. This one has quickly become one of my favorite EBF soups to make on chilly days, and I can’t wait for you to try it. Once you do, I bet it’ll be on repeat all season long!
green cabbage – the star of the show! After washing the cabbage, chop into 1 ½ inch chunks. I recommend using green cabbage for the best results. vegetables – you’ll sauté chopped onion, carrots, celery and garlic for a delicious flavorful base. vegetable stock or broth – I recommend using low sodium stock or broth so you can control how salty the soup turns out. You can always add salt but you can’t remove it! If you don’t need this soup to be vegan you can use chicken broth instead. unsweetened applesauce – I know this sounds like a strange addition, but it really helps balance the flavors of the soup and adds a touch of sweetness! You can use store-bought applesauce or easily make homemade applesauce. diced tomatoes – I used regular diced tomatoes, but feel free to use fire roasted tomatoes if you want more flavor. apple cider vinegar – just a splash to deglaze the pot after sautéing the vegetables. It will also help brighten the flavors of the soup. If you don’t have acv you can use white vinegar or lemon juice instead. seasonings and spices – dried thyme, bay leaf, sea salt, pepper and cinnamon. The cinnamon is optional, but it adds flavor depth to this soup! olive oil – to sauté the vegetables in. Avocado oil also works. fresh parsley – optional for garnish but I love adding fresh herbs to my soups!
With bread: Serve with a slice of crusty bread like homemade sourdough, or try this vegan cornbread or whole wheat honey brown bread. With crackers: For the crackers, you can make my almond flour crackers or use your favorite store-bought cracker. I’ve been hooked on Simple Mills crackers because they have minimal, clean ingredients and taste delicious! With a salad: I love pairing soup with a side salad. Some salads that would go well with this soup are this butternut squash salad, winter salad or simple kale salad. With protein: If you’re looking for more protein, serve this soup as a side to this apple cider vinegar chicken, maple turmeric chicken, air fryer tofu or marinated tempeh.
In the freezer: You can also freeze this soup for up to 3 months. To defrost, take the soup out of the freezer and let it thaw in the fridge overnight. Alternatively, you can place the frozen soup (still in the sealed storage container) in a large bowl or pot of hot water to speed up the defrosting process. How to reheat: You can easily reheat this soup in a saucepan over the stovetop or in a microwave-safe bowl in the microwave.
