Spicy Cabbage Soup (Vegan)


January is usually all about resolutions for the New Year. I’m not one for resolutions, as you should have goals to improve yourself all throughout the year (thinking out loud here). Often people like to do challenges, cleanses, and “diets” (in this context I mean something people do on a short-term basis then go back to their regular diet, not diet in the sense of your regular food that you consume day in and out). With that said, I thought this cabbage soup would be a good recipe to post as it’s healthy and I guess you can say good for weight management as it’s low fat.

It’s souper easy (ha, see what I did there), and really tasty. I basically live on soup through the winter and have a regular rotation of go-to recipes. Maybe I’ll save that for another post 🙂


14 oz ( about 198 grams) of pre-shredded packaged green & green cabbage (with carrots) mix (coleslaw mix in the stores)

1 white onion, chopped

2-3 cloves of garlic, minced

28oz (796 ml) canned diced tomatoes, with juices

4 cups vegetable stock

2 tbsp extra virgin olive oil

sea salt & black pepper (to taste – roughly 1/2 tsp of each)

1 tsp smoked paprika

1 tsp garlic powder

1/4 tsp paprika

1/2 tsp dried oregano

1/4 tsp ground turmeric

1/4 tsp dried thyme

Optional/Variations: Sometimes I add potatoes (2, peeled and chopped) for a starch, and dried red lentils (1/2 cup) for protein. Sometimes it’s just nice to have the soup as is though.


  1. Heat olive oil in a soup pot over medium heat. Add the garlic and onions. Sauté for 3-4 minutes.
  2. Add in the spices, and be sure to stir so that they do not burn along the bottom of the pot.
  3. Add in the diced tomatoes, vegetable stock, cabbage mix and potatoes or lentils if you wish (see options, variations above).
  4. Allow soup to reach a boil, and then turn the heat down to a simmer.
  5. Allow soup to simmer for 30 minutes or until all of the ingredients are soft.
  6. Store leftovers in an airtight container in the fridge.

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