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You ever find yourself craving something warm and cozy, but want to keep it healthy? Yeah, me too! And that’s exactly why I love this creamy vegan cabbage soup. Now, don’t let the word “vegan” scare you off this soup is rich, satisfying, and oh-so-creamy, without a drop of dairy. Trust me, once you taste it, you’ll be hooked. Plus, it’s packed with all the good stuff cabbage has to offer. Did you know cabbage is a powerhouse of vitamins like C and K, not to mention fiber? It’s basically a super food disguised as a humble veggie.
So, what’s the secret to making this soup creamy? You might be surprised! Stick around, and I’ll share all the details on how to whip up this comforting bowl of goodness, perfect for any night of the week. And hey, if you’re like me and always looking for a delicious meal that doesn’t require hours in the kitchen, you’re in the right place. Let’s dive in and make some magic happen!
What Makes This Vegan Cabbage Soup Creamy Without Dairy?
Alright, let’s talk about the creaminess of the Creamy Vegan Cabbage Soup. You might be wondering, “How on earth can a vegan soup be creamy?” Trust me, I wondered the same thing until I experimented a bit. The magic comes from blending up cashews or using coconut milk. Cashews, when soaked and blended, give this incredible velvety texture. They’re like little creamy powerhouses! Coconut milk, on the other hand, adds a subtle sweetness and a creamy texture without overpowering the soup.
One time, I actually ran out of cashews, and I threw in some soaked sunflower seeds instead voila, creamy soup magic! If you’re not into coconut, no worries cashews alone do the trick. And the best part? No weird aftertaste, just pure creamy goodness. So, if you’re thinking this soup might be lacking because it’s vegan, think again. It’s everything you’d want in a creamy soup without the heaviness of dairy. Seriously, once you go vegan creamy, you might never go back!
Health Benefits of Cabbage and Other Ingredients
Let’s chat about the health benefits, shall we? I mean, cabbage isn’t just a pretty face in the produce aisle. It’s loaded with vitamin C hello, immune boost! and vitamin K, which is great for your bones. Plus, it’s got fiber, which is a must if you’re like me and trying to keep things, well, regular. And the other ingredients we’re throwing in? Garlic, onions, and carrots they all bring their own set of benefits to the table.
I used to think cabbage was just for coleslaw, but was I wrong! In soups, it gets all tender and sweet, soaking up the flavors around it. And don’t even get me started on how filling this soup is. You can have a bowl (or two, no judgment here) and feel completely satisfied without that heavy feeling. It’s a win-win!
Step-by-Step Guide to Making Creamy Vegan Cabbage Soup
Alright, roll up those sleeves it’s time to get cooking! Making this soup is easier than you might think. Here’s how you do it:
- Prep Your Ingredients: Chop up your cabbage, onions, carrots, and celery. Mince the garlic.
- Sauté the Veggies: Heat some olive oil in a large pot. Toss in the onions and garlic first. Let them get a bit golden and fragrant, then add the carrots and celery.
- Add the Cabbage: Throw in the cabbage and give it a good stir. Let it cook down a bit.
- Pour in the Broth: Add vegetable broth, and bring it all to a boil. Then, reduce to a simmer.
- Blend for Creaminess: Here’s the fun part scoop some of the soup into a blender with your soaked cashews (or coconut milk). Blend until smooth, then return to the pot.
- Season and Serve: Add salt, pepper, maybe a pinch of cayenne if you’re feeling spicy. Simmer a bit more, then serve hot!
I remember the first time I made this, I was so nervous about blending hot soup. I ended up with soup all over the kitchen! Lesson learned blend in small batches. But once I tasted that first spoonful of creamy goodness, it was all worth it. Give it a try!
Tips for Perfecting Your Creamy Vegan Cabbage Soup
Alright, now let’s get into the nitty-gritty. I’ve made this soup countless times, and let me tell you, I’ve learned a thing or two. First off, don’t be afraid to let your cabbage brown a little when you sauté it. It adds this amazing depth of flavor you wouldn’t expect from such a humble veggie. Trust me, a little patience goes a long way here!
Also, I used to just toss all the ingredients in and hope for the best, but it turns out there’s a real method to the madness. For instance, adding the garlic after the onions have softened is key. If you add garlic too early, it can burn and turn bitter. Learned that the hard way burnt garlic is not the flavor we’re going for! And when it comes to blending, I can’t stress this enough: make sure to let the soup cool slightly if you’re using a traditional blender. I’ve made the mistake of blending hot soup once. Let’s just say I ended up with more soup on me than in the pot!
Finally, if you’re feeling adventurous, a splash of apple cider vinegar or a squeeze of lemon at the end really brightens up the flavors. I know it sounds weird, but just a touch of acid can balance out the richness of the soup. Give it a try you might just surprise yourself!
Variations and Add-Ins to Customize Your Creamy Vegan Cabbage Soup
Now, let’s talk about making this soup your own. You know, there’s no law saying you have to follow the recipe to a T. In fact, some of my favorite versions of this Creamy Vegan Cabbage Soup came from just using what I had on hand. Like that time I added a handful of kale that was about to go bad game changer! It added this nice texture and an extra hit of nutrition.
If you’re a fan of a little spice, throw in some red pepper flakes or a dash of hot sauce. One time, I added a chopped jalapeño yep, things got spicy, but in a good way! Or maybe you want something a bit more hearty. Add in some cooked quinoa or lentils; they not only bulk up the soup but also add a nice boost of protein.
And don’t even get me started on toppings! Fresh herbs like parsley or dill can make the flavors pop, while some toasted pumpkin seeds or a drizzle of olive oil add a nice crunch. I once sprinkled a bit of nutritional yeast on top kinda like a vegan Parmesan. Delicious! So, don’t be afraid to experiment. Who knows? You might just invent the next great soup recipe!
How to Store and Reheat Creamy Vegan Cabbage Soup
If you’re anything like me, you love having leftovers especially when it comes to soup. This creamy vegan cabbage soup stores like a dream. Just let it cool completely before transferring it to an airtight container. It keeps in the fridge for about 4-5 days, and you can even freeze it for longer storage up to 3 months!
When it’s time to reheat, you have a couple of options. If you’re reheating from the fridge, a pot on the stove works perfectly. Just heat it over medium, stirring occasionally until it’s hot. If you’re reheating from frozen, I suggest letting it thaw in the fridge overnight first. And a little pro tip: if the soup seems a bit too thick after being stored, just add a splash of vegetable broth or water when reheating. It’ll thin it out and bring back that silky texture.
Oh, and here’s a little confession: I’ve been known to eat this soup cold right out of the fridge. I know, I know it sounds weird, but it’s surprisingly delicious. Like a creamy gazpacho, but better. Give it a try; you might just become a cold soup convert!
Pairing Ideas: What to Serve with Creamy Vegan Cabbage Soup
Now, this soup is pretty fantastic on its own, but if you want to make a full meal out of it, you’ve got options! A nice crusty bread is always a good choice I mean, who doesn’t love dunking bread into a creamy soup? Sourdough is my go-to, especially if it’s homemade. And if you’re feeling fancy, a little garlic bread never hurt anyone.
For a lighter side, a simple green salad with a tangy vinaigrette works wonders. The acidity from the dressing cuts through the creaminess of the soup and makes for a refreshing combo. Sometimes, I like to make a quick avocado toast to go with it. The creamy avocado and the soup are like a match made in vegan heaven.
If you’re hosting a dinner party, consider serving this soup as a starter. It’s light enough to not fill everyone up before the main course but still satisfying enough to set the tone for a cozy, comforting meal. And hey, if you’re serving non-vegans, this soup is a great way to show them just how delicious plant-based eating can be. You might just convert a few folks!
Conclusion
So, there you have it! A creamy, dreamy vegan cabbage soup that’s as easy to make as it is delicious. It’s packed with flavor, loaded with nutrients, and the perfect comfort food for any night of the week. Plus, it’s versatile enough for you to put your own spin on it. Whether you’re looking to impress dinner guests or just whip up something quick and satisfying for yourself, this soup’s got you covered.
Remember, the beauty of cooking is making things your own. So don’t be afraid to get creative—add those spices, throw in that kale, and make it truly yours. And hey, if you try this recipe, I’d love to hear how it turned out! Drop a comment below and share your experience or any tweaks you made. Happy cooking!
Recipe for Quick Meals:
10 Easy Steps to Make the Best Creamy Vegan Cabbage Soup
Ingredients
- 1 medium head of green cabbage, chopped
- 1 large onion, diced
- 2 carrots,peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup 1/2 raw cashews, soaked for 2-4 hours
- 6 cups vegetable broth
- 1 can full-fat coconut milk 13.5 oz (optional for extra creaminess)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp apple cider vinegar or juice of half a lemon optional, for acidity
- Fresh parsley or dill, chopped for garnish
Instructions
- Start by chopping the cabbage, onions, carrots, and celery, and mincing the garlic. Soak the raw cashews in hot water for at least 2-4 hours, then drain and set aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onions and minced garlic to the pot. Sauté for about 5 minutes, or until the onions are translucent and the garlic is fragrant.
- Stir in the chopped carrots and celery. Cook for another 5 minutes until they start to soften.
- Add the chopped cabbage to the pot, stirring occasionally. Let it cook for about 5-7 minutes until the cabbage begins to wilt.
- Add 6 cups of vegetable broth to the pot and bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes until all the vegetables are tender.
- Transfer a portion of the soup to a blender with the soaked cashews and blend until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender directly in the pot to achieve the desired consistency. Stir in the coconut milk if using.
- Add salt and pepper to taste. For a hint of acidity, add apple cider vinegar or lemon juice if desired. Let the soup simmer for an additional 5 minutes to meld the flavors together.
- Ladle the creamy soup into bowls. Garnish with freshly chopped herbs like parsley or dill, and serve hot, ideally with a side of crusty bread.
Notes
Additional Notes on Nutrition:
- Vitamin A: Carrots are a great source of beta-carotene, which converts to Vitamin A in the body, essential for eye health and immune function.
- Vitamin C: Cabbage is rich in Vitamin C, which helps boost immunity, promotes healthy skin, and aids in the absorption of iron.
- Vitamin K: Cabbage also contains high levels of Vitamin K, which is important for blood clotting and bone health.
- Iron: Cabbage and other vegetables in the soup provide a modest amount of iron, which is essential for oxygen transport in the blood and energy production.
What an informative post! I found the information super helpful, especially in today’s world where health and wellness is more
important than ever. You’ve done a great job breaking things down (pun intended).
I’ll be sharing this article on my own blog, where I write about diets and nutrition, so others can benefit from your fantastic tips.
Thanks for sharing
Thank you so much for your kind words! I’m thrilled to hear that you found the post helpful. Health and wellness are definitely more important than ever, and it’s great to connect with others who are passionate about it too. I really appreciate you sharing the article on your blog spreading useful information is what it’s all about! If you have any questions or topics you’d like me to cover in the future, feel free to reach out. Thanks again! 🌱😊