Seriously Good Vegan Cabbage Soup, Have You Heard About the Oura Ring?

I made this healthy and delicious cabbage soup for St Patrick’s Day and my husband loved it so much I made it again! is so easy to make, and it’s filled with nutritious winter vegetables. It’s great for St Patrick’s day but to be honest, it’s good anytime of the year.

Cabbage happens to be one of my husband’s favorite veggies which I am more than happy about because it’s also one of the most nutritious. Do you remember when all the different cabbage soup diets were so popular? I am not into diets of any kind, but cabbage soup is definitely something I can eat over and over again, especially this one😋.

This soup is seriously so good and good for you too! Cabbage is high in fiber, has anti-inflammatory properties, and loaded with antioxidants. Everything runners LOVE! (And non-runners too obviously.)

I am all about living a healthy lifestyle which is why back in January I made the decision to eat plants for the entire month. I have for the most part kept it up. I also move and exercise daily, drink plenty of water, take good quality supplements, and am really trying to pay more attention to my sleep quality. In fact recently I ordered an Oura Ring to help me track my sleep better and make sure I am recovering from my previous workout. I am super excited about it and I will definitely report back.

This soup is not only good for you, but super easy to make and easy to adapt to whatever veggies you have in the fridge! Like most soups I started with sautéing my carrots, celery, and onions. Next I added all other veggies except my kale and broth. If you are vegan, use veggie broth but feel free to use bone broth. I like to add a little apple cider vinegar or lemon juice to give my broth a boost. My secret for most all my soups!

For seasonings I used a bay leaf, dried thyme, sage, and some caraway seeds. You can also throw in a few red pepper flakes if you like a little heat and don’t forget the salt and pepper. The veggies absorb a lot salt so my suggestion is to start with at least a teaspoon, taste, then add a little more based on your liking.

This soup is so filling you don’t need anything else with it but I trust me, it’s delicious with my fresh Irish Soda bread straight from the oven. It would be great with these biscuits too or if you’re gluten free, this bread is amazing.

BEST EVER VEGAN CABBAGE SOUP

INGREDIENTS:

• 2 tsp extra-virgin olive oil 
• 2 medium onions diced
• 1 cup celery chopped
• 2 cups carrots sliced into thin coins
• 2 garlic cloves minced
• 3 cups rutabaga or potatoes diced
• 2 ½ cups tomatoes chopped
• 1 large green cabbage shredded
• 3 cups kale chopped
• 32 oz vegetable broth or bone broth if you are not vegan
• 2 cups water
• 1 tbsp apple cider vinegar or juice of one lemon
• 2 tsp dried sage and thyme
• 1 tsp ground caraway seeds
• Salt and pepper to taste

DIRECTIONS:

1. Heat a large soup pot on medium-high heat. When the pan is hot, add the olive oil or broth, then add the onions. Stir and cook for approximately 3 minutes, or until they begin to turn translucent and sweat.
2. Add the celery and carrots and stir well. Cook for 5 minutes, stirring occasionally. Add the garlic and stir. Cook for 3 minutes, stirring occasionally.
3. Add the broth and water, then add the rutabaga or potatoes and tomatoes and bring to a boil. Once the broth is boiling, reduce the heat to simmer and cook for 20 minutes.
4. Stir in apple cider vinegar or lemon juice, spices, and salt and pepper, then stir in the cabbage and kale and cook for another 15 minutes, or until the potatoes are fork tender.

Are you a cabbage fan?

Favorite cabbage recipe?

Do you have a Oura Ring?