Perhaps, you also love cabbage in all it’s many forms–sautéed, braised, raw, steamed, and more. I love how it can quietly compliment a dish or be the entire focus. And in this vegan roasted cabbage soup recipe, it’s definitely the star. Teed up by ingredients that bring out the best in it (apple cider vinegar, dijon mustard, onion, garlic, carrots) and roasted to bring out a richer flavor, this is a light, broth soup that truly highlights the king of the cruciferous vegetables.
This recipe makes ~4 servings.
Two things…
- Cabbage requires some attention while roasting. While you want the leaves to brown, you don’t want them to burn. Every now and then during the process, turn on the oven light and check them out. Maybe it needs to be flipped? Maybe it is done?
- If you love dark rye bread, I’d love to make a case for making homemade croutons for topping the vegan roasted cabbage soup. It’s a nice addition.
Please enjoy! And check out other UVK recipes, like Vegan Cabbage and Noodles, Vegan Pistachio Pesto, Slow Cooker Vegan Cabbage Rolls with Sauerkraut Tomato Sauce, Lemon Artichoke Asparagus Soup, Creamy Coconut Kidney Bean Soup, and more.
Roasted Cabbage Soup
6 cups green cabbage, chopped into 1″ pieces
1 medium sweet onion, chopped into 1″ pieces (OR ~2 cups chopped sweet onion)
Canola oil, to drizzle
2 Tbsp vegan butter
4 garlic cloves, finely chopped
1 cup shredded carrots
3 cups fake chicken broth (I used 3 cups water + 1.5 cubes of Edward & Sons Not-Chick’n Bouillon)
1½ cups water
1 tsp dried thyme
2 bay leaves
Black pepper, to taste
1 tsp dijon mustard
1 Tbsp nutritional yeast
¼ cup finely chopped fresh parsley
1-2 Tbsp apple cider vinegar
Dark rye croutons, to top – optional
1. Preheat oven to 425º F. Line a large sheet pan with parchment. Set aside.
2. Next, you’ll roast the cabbage for the soup. Add the cabbage and onions to the sheet pan. Drizzle with oil, and sprinkle with salt. Move the vegetables around until well coated, and then, spread out into an even layer across the parchment. Bake at 425º F for 10 minutes. Flip. Bake another 10 minutes or until it is roasted enough for you (see notes above).
3. Add the vegan butter, garlic, carrots and a dash of salt to a soup pot. Stir around over medium-low heat for ~2 minutes or until softened.
4. Add the roasted cabbage and onions, broth, water, thyme, black pepper and bay leaves to the soup pot. Cover and bring to a boil. Lower the heat and simmer for ~5 minutes.
5. Stir in the dijon, nutritional yeast, parsley and apple cider vinegar. Taste, and adjust flavors (more salt? more vinegar?). Serve topped with homemade dark rye croutons.