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Cheers to the new year with vegetarian cabbage soup as part of a clean diet plan!
This recipe for the vegetarian cabbage soup is for those looking for a clean diet option, adding green vegetables, or otherwise starting a soup diet regimen.
Since many are making new year’s resolutions and one consists of eating better we are sharing mom’s favorite diet soup with cabbage, leeks, Swiss chard, and vegetable broth.
Benefits of adding soup to the meals.
The soup diet became a trend many years ago, however, now it is gaining popularity since eating soup has many benefits and we recommend adding it to the weekly menu.
Starting a meal with a soup warms the body but has the benefit of satisfying the hunger faster.
Soups are easy to cook. And help to minimize waste as a vegetable soup can include those veggies that are leftovers or have been forgotten inside the fridge.
One-pot of soup like this vegetarian cabbage soup can feed many people or serve two or three meals not needing to cook every single day of the week.
Soups are comforting on a cold day, but help those that are suffering from a cold. A common health issue during the wintertime.
Cooking vegetarian soup allows adding a variety of green vegetables, whole grains, and other options such as potatoes, and carrots.
The recipe for the vegetarian cabbage soup with leeks, Swiss chard, and vegetable broth is freezer and Instant Pot friendly!
This recipe for the cabbage soup is mom’s original with a few tweaks. Adding leeks and Swiss chard which both are in season now, and using vegetable broth instead of the classic chicken.
Using a vegetarian base bouillon which adds depth and that flavor of cooking all day without having to be in the kitchen for so many hours.
We are using a dutch oven, but this recipe is perfect for the Instant Pot too. Follow the same instructions and pressure cook for fifteen minutes in high.
Few tips on how to choose and prep the vegetables for cooking vegetarian cabbage soup.
- Fresh cabbage is one that is firm and has a nice light green color. Cut in half first, and then use a mandolin or a sharp knife for thin juliennes.
- The leeks tend to have sand. Soak them in water before use and clean well.
- Clean the Swiss chard leaves with running water. Use a paper towel to remove excess water.
- Use a proper chopping block and a sharp knife to cut the vegetables for the vegetarian cabbage soup.
- Sautee the green vegetables with a little piece of butter or ghee. Or replace with your choice of cooking oil (grapeseed oil is a good option).
- Choose a low sodium vegetable stock of your choice. And a vegan bouillon like base.
Make the vegetarian cabbage soup, it is ready in less than thirty minutes!
Vegetarian Cabbage Soup
Equipment
- Mandolin
- Chopping block
- Knife
- Dutch oven
- Instant Pot (optional)
Ingredients
- 1 teaspoon ghee butter or grapeseed oil
- 6 cups cabbage thinly sliced
- 2 cups leeks sliced
- 3 cups Swiss chard chopped
- 1 garlic clove chopped
- 4 cups vegetable broth low sodium
- 4 cups water
- 1 tablespoon bouillon base vegan
Instructions
- Clean the green vegetables and prep. Place the dutch oven in the stove and add the butter.
- Sautee the leeks with the garlic first, then add the cabbage and the Swiss chard.
- Add the vegetable broth, and the water. Season with the vegan bouillon and taste.
- If the soup needs salt, add to your taste. Cook for 15 minutes and serve hot.
- Garnish with cilantro and enjoy with a few drops of lime juice.
Notes
- Fresh cabbage is one that is firm and has a nice light green color. Cut in half first, and then use a mandolin or a sharp knife for thin juliennes.
- The leeks tend to have sand. Soak them in water before use and clean well.
- Clean the Swiss chard leaves with running water. Use a paper towel to remove excess water.
- Use a proper chopping block and a sharp knife to cut the vegetables.
- This recipe is perfect for the Instant Pot too. Follow the same cooking instructions and pressure cook for fifteen minutes in high.
Nutrition
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag #ABRecipes Happy Eats!
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