Vegetarian Cabbage Soup Recipe
Warm up with a bowl of our Vegetarian Cabbage Soup, a hearty blend that promises warmth and satisfaction with every spoonful!
Servings: 6 Servings
Calories: 202kcal
Equipment
Ingredients
- 1 1/2 teaspoons agar-agar powder optional
- 3 cloves garlic peeled
- 8 ounces brown mushrooms
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped onion 1 large onion
- 1 cup diced carrot 1 carrot
- 4 cups chopped green cabbage hearts removed (about half a head of cabbage)
- 1 quart vegetable broth
- 1 14 ounce can no-salt-added diced tomatoes
- 3/4 cup long grain white rice uncooked
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon ground paprika
- 2 bay leaves
- 1 tablespoon honey
- 3 tablespoons red wine vinegar
- 1/4 cup chopped fresh parsley leaves divided
Instructions
- Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). Meanwhile, place the garlic and mushrooms in the bowl of a food processor and pulse until finely minced.*
- Once the agar has hydrated and "bloomed," set the saucepan over medium-high heat and allow it to come to a full boil. Boil for 5 minutes, then turn the heat down to low.
- Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Add the onions and carrots; sauté for 4 to 5 minutes, until they begin to soften. Push the onions and carrots to one side of the pot and add the mushroom-garlic mixture to the pan. Allow to cook, undisturbed, for 1 to 2 minutes, until browned. Mix the mushroom mixture with the carrots and onions. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaves to the pot. Stir in the warm agar-agar mixture.
- Allow the pot to reach a boil over medium heat. Once it has reached a boil, turn the heat down to low and cover the pan. Simmer for 15 to 20 minutes, until the rice is cooked through.
- Stir in the honey, vinegar, and half of the parsley. Taste and add salt and pepper as needed. Serve garnished with remaining parsley leaves.
Notes
*You may need to work in batches if you are using a small (mini) food processor.
Store the Vegetarian Cabbage Roll Soup in an airtight container in the fridge for up to 5 days. To freeze, store it in your freezer, and it keeps well for up to 3 months.
To reheat, thaw it in the refrigerator overnight if frozen, then warm it on the stovetop over medium heat until heated through. Alternatively, you can microwave individual portions for about 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1195mg | Potassium: 490mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4161IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 1mg
