Cabbage and Potato Soup - Vegan Vegetable Recipe - How to Make Cabbage Soup

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using homemade stock enhances flavor while water + bouillon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Heat 1 tablespoon of olive oil in a heavy bottomed pot over medium heat.

Dice 0.5 pounds of small yellow potatoes into quarter inch chunks, leaving the skin on.

Add a large pinch of salt to the potatoes and cover the pot; let them cook for about 5 minutes, stirring occasionally.

Thinly slice 0.5 large yellow onion and chop 4 garlic cloves.

After 5 minutes, stir the potatoes and add the garlic and onions to the pot; stir well to incorporate.

Prep a vegetable bouillon cube and gather 5 cups of water.

Add the bouillon cube and water to the pot; optionally add a parmesan rind for flavor.

Bring the mixture to a simmer.

Slice half a napa cabbage into quarter inch ribbons or shorter chunks.

Once the potato broth mixture shows movement, add the cabbage and let it soften for a few minutes.

Taste the soup and adjust seasoning with more salt or fresh cracked black pepper if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary