Best 4 Vegan Cabbage Carrot And Potato Soup Recipes

Vegan cabbage carrot and potato soup is a hearty, flavorful soup that's perfect for a cold day. It's made with simple, everyday ingredients that you probably already have in your kitchen, and it's easy to make. This delicious cabbage carrot and potato soup is healthy, flavorful, and filling meal that is also friendly to your pocket and the environment. It is a perfect choice for vegans and vegetarians. Additionally, it is also a great way to get your daily dose of vegetables. The ingredients in this soup are all packed with nutrients, and the soup itself is low in calories and fat.

Here are our top 4 tried and tested recipes!

CARROT, POTATO, AND CABBAGE SOUP

Carrot, Potato, and Cabbage Soup image

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

Steps:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

VEGAN CABBAGE SOUP

Vegan Cabbage Soup image

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Steps:

In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.

VEGAN CABBAGE, CARROT AND POTATO SOUP

Vegan Cabbage, Carrot and Potato Soup image

This delicious creamy soup is gluten and sugar free as well as vegan. It is fine for the 21 day Quantum Wellness Cleanse.

Provided by Ex-Pat Mama

Categories Beans

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cabbage, chopped
8 leaves lettuce, any kind will do
3 large carrots, chopped
3 medium potatoes
1 onion, chopped
3 garlic cloves, crushed
1 (15 ounce) can chickpeas, undrained
2 teaspoons salt
6 cups vegetable broth

Steps:

Place all ingredients in a large soup pot. Bring to a boil.
Reduce heat and allow to simmer for about 35 minutes.
Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.

CABBAGE, POTATO AND LEEK SOUP

Cabbage, Potato and Leek Soup image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

Tips:

Use a variety of vegetables: This soup is a great way to use up leftover vegetables. Feel free to add or substitute other vegetables that you like, such as celery, parsnips, or turnips.
Don't be afraid to experiment with spices: The spices in this soup can be adjusted to your taste. You can add more or less cumin, coriander, or chili powder, depending on how spicy you like your soup.
Serve with a dollop of yogurt or sour cream: This will add a creamy richness to the soup. You can also sprinkle some chopped fresh herbs, such as cilantro or parsley, on top.
Make ahead of time: This soup can be made ahead of time and reheated when you're ready to serve. It will keep in the refrigerator for up to 3 days.
Freeze for later: This soup can also be frozen for later use. Simply let it cool completely, then transfer it to an airtight container and freeze for up to 3 months.

Conclusion:

This vegan cabbage, carrot, and potato soup is a delicious, healthy, and affordable meal that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will enjoy.