Sweet & Sour Vegan Cabbage Soup

Cabbage soup with carrots, raisins, lentils and fresh parsley in a tomato broth base.

5 from 2 votes

Sweet & Sour Vegan Cabbage Soup

If you grew up eating Jewish Cabbage Soup, you will adore this plant based version...This Sweet and Sour Vegan Cabbage Soup is hearty and satisfying, made without meat and full of lentils with all the nostalgic taste you remember.

Prep Time15

Cook Time15

Course: Soup

Cuisine: American

Diet: Gluten Free, Kosher, Vegan

Servings:

Calories: 200kcal

Author: Debra Klein

Equipment

Ingredients

1 onion large, diced
3 carrots large, sliced
2 stalks celery diced
1 tablespoon sweet paprika
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon white pepper
4 cloves garlic large, grated
4 cups shredded cabbage about ½ medium head
1 apple finely diced
1 cup red lentils
¼ cup apple cider vinegar
1 15-oz can tomato sauce
4 cups vegetable broth
1 cups water
1 tablespoon white miso paste
¼ cup raisins
½ cup finely chopped parsley

Instructions

Prep your veggies: thinly slice cabbage. ½ medium head of green cabbage will yield about 4 cups. Peel carrots and slice into rounds. Dice onion and celery.
Heat soup pot over medium heat and swirl in 1-2 tablespoons broth. Saute veggies for about 3 minutes. Add the paprika, salt, pepper and oregano. Stir and continue to cook another 2 minutes. Grate garlic over the pot. Stir until fragrant. Add an additional tablespoon or more broth as needed to keep pan from becoming dry.
While veggies cook, finely dice apple, rinse and drain lentils.
Stir in tomato sauce, vinegar, lentils, raisins and apples. Then add 4 cups broth and stir well. Bring it to a boil and then reduce to keep a steady simmer for 15 minutes.
Add miso paste to 1 cup HOT water and whisk until miso has fully dissolved. Pour into soup and mix well. If soup is not brothy enough for you, repeat this step.
Turn off heat. Sprinkle in the parsley and mix. Taste for seasoning, adding a splash of vinegar, or more salt and pepper. Serve hot.

Notes

Store and Reheat

Store: Cabbage soup will stay good in an airtight container in the fridge for a week. I like to use wide mouth mason jars. Freeze for up to 3 months, making sure to leave a little room in your jar for the soup to expand.

Reheat: Reheat over medium heat until soup has come to a boil. Turn it down to a simmer, stir and keep stirring until it comes back to a simmer, ensuring it's hot throughout.

Transport: Use a thermos to take soup with you on the go. Be sure to first fill it with boiling water, let it sit a couple minutes to heat up. Then you can pour out the water and fill your warmed thermos with hot soup.

Nutrition