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The best homemade vegetable soup with cabbage – at least it’s my personal favorite! This easy vegetable soup recipe is quick to prepare, warming, and super healthy!
Here comes another super easy recipe that belongs to my favorite recipe list! A classic in the home of Aline! 🙂 I cook this homemade vegetable soup at least every other week during winter, as it is bursting with flavor and yet is so healthy!
Make sure to also check out my favorite simple green salad recipe!
Best Homemade Soup During Winter
It’s the perfect fit if you are craving a warm meal that doesn’t come along with a hefty calorie tag. Not only can you serve it as a starter, but also indulge it as a light winter dinner!
There is absolutely nothing better if you are looking for that extra healthy nutrient boost!
This soup is:
- Loaded with Vegetables
- Prepared in no time
- Easy to make
- Perfect to use vegetable leftovers
- Healthy
- Low-Carb
- Widely Adjustable
- 100% Vegan
Aline’s Secret Soup Ingredients
There is one product I love adding to especially this veggie soup. However, it goes well with so many other soup recipes and spices up every bland soup.
Here comes the star: Chipotle Peppers in Adobo Sauce!
The Mexican number one condiment! Chipotle peppers are smoke-dried jalapeño chili peppers. They are usually canned in adobo sauce, a sweet and smoky purée of tomato, some vinegar, garlic, and other spices. We use it all the time when visiting family in Mexico.
Where do I buy it? You can buy Chipotle in Adobo Sauce in most major supermarkets in the Mexican or condiments isle, online, or in Mexican supermarkets if you have some nearby.
BUT, and here comes the BUT. It’s optional to add chipotle to this hearty vegetable soup. Try it out if you have it at home anyways, but don’t run to the store only for this ingredient. It’s totally ok to omit it, especially if you don’t like fiery food.
If you don’t have chipotle at home but would like to add a little spiciness, use a few pinches of red pepper flakes instead.
Easy Vegetable Soup Recipe Variations
Back to the soup! This recipe is widely variable and is perfect to use up any vegetable leftovers. Make sure to always stick to the vegetable/fluid ratio! Apart from that, go with vegetables you have at home or love.
For each cup of chopped vegetables, use one cup fluid.
I do love to use: Potatoes, Tomatoes, Zucchini, and Cabbage. Homemade vegetable soup with cabbage is soooo tasty!
Also, it’s good to add in some starchy veggies such as potatoes if you like to enjoy this soup for dinner.
Those vegetables go well with this recipe:
- Potato
- Sweet Potato
- Tomato
- Cabbage
- Zucchini
- Carrot
- Celery
- Leek
- Onion
- Cauliflower
- Broccoli
- Green Beans
Make sure to chop all vegetables in small cubes of about the same size. It’s easier to eat the soup with small bites in it than with large chunks of vegetables.
How To Make Vegetable Soup
→ Check out the recipe video. See how to make this vegan vegetable soup in less than a minute!
This recipe is super easy and quick to make! This step-by-step guide will help you along the way – definitely recommended if you’re a new cook!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Heat a large pot with olive oil.
- Add minced garlic and onion and sauté for a few minutes until translucent.
- Add chopped vegetables and stir-fry for one minute. This adds some flavor.
- Pour in vegetable broth, close the lid, and bring it to a boil. Immediately reduce the heat to low and let it simmer for 15 minutes or until the vegetables are tender.
- Dilute with 1-2 cups of water (depending on how thin you like your soup) and season with chipotle and lemon juice.
Seasoning: If you use vegetable broth for the soup, it’s not necessary to season it with salt and pepper. It will most likely be flavorful enough. But feel free to add any additional seasoning if you desire.
Recipe FAQ
How long does this vegetable soup last? You can store the soup refrigerated for at least 3-4 days
How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat.
Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
More Soup Recipes You’ll Love:
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Homemade Vegetable Soup
Leave a Review Print PinIngredients
- 1 tbsp olive oil
- 1 garlic clove, minced
- ½ small onion, finely chopped
- 3 cups (350 g) chopped mixed vegetables, I used: 1 tomato, 1 potato, ⅓ zucchini, 3 leaves cabbage
- 2 cups (480 ml) vegetable broth
- 1-2 cups (240-280 ml) water
- 1 tbsp chipotle peppers in adobo sauce, minced or pureed, optional
- 1 tsp lemon juice
Instructions
- Heat a large pot with olive oil.
- Add minced garlic and onion and sauté for a few minutes until translucent.
- Add chopped vegetables and stir fry for one minute.
- Pour in vegetable broth, close the lid, and let it simmer for 15 minutes.
- Dilute with 1-2 cups of water (depending on how thin you like your soup) and season with chipotle and lemon juice.
Notes
- Vegetables: This soup is widely variable and can be made with almost any vegetables. I used 1 tomato, 1 potato, ⅓ zucchini, 3 leaves cabbage! Make sure to chop the vegetables in small cubes. See blog post with the list of all vegetables you can use to make this veggie soup.
- Chipotle: The use of chipotle is optional. If you have it at home, awesome, if not, don’t bother. It’s my little secret ingredient to spice up any bland soup! Chipotle goes so well with this vegetable soup and adds a fantastic smoky flavor and a mild zest.
- How long does it keep fresh? You can store the soup refrigerated for at least 3-4 days, or frozen for up to 3 months
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