This cabbage sweet potato soup is a unique tomato-based soup that is slightly sweet and has a light and refreshing feel. It is the perfect way to enjoy a nutritious and satisfying meal with a Mediterranean vibe.
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The best part about this soup is that it is both delicious and healthy. Packed with the goodness of cabbage and sweet potato, it is also budget-friendly and super easy to make.
Looking for more vegan soups? Then you should definitely try my Hungarian bean goulash soup or this lemony vegan white bean soup.
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❤️ Why you’ll love it
This cabbage sweet potato soup is a hearty and comforting dish that is perfect for the colder months. The combination of sweet potatoes and cabbage creates a delicious, naturally sweet flavor that is balanced out by the tanginess of the tomatoes and lemon.
The use of fennel adds a subtle, herby flavor that takes this soup to the next level. It is a great way to add depth to the flavor of the soup without having to use a long list of ingredients.
I love how simple and straightforward this recipe is. It is a one-pot recipe that requires minimal prep work, making it perfect for those busy weeknights. It is also a great way to use up any leftover vegetables you may have in your fridge. Plus, it is a great recipe for meal prepping, as it reheats beautifully.
🧾 Key ingredients
This cabbage sweet potato soup is a delicious, hearty dish that is made with simple, easy-to-find ingredients that you might already have in your kitchen.
Sweet potatoes are the star of this dish, adding a natural sweetness and a hearty texture to the soup. They are a great source of vitamins and add a beautiful color to the soup.
Garlic and onion are essential for building the flavor base of this soup. They add a depth of flavor that is both savory and aromatic.
Fennel and tarragon are the key herbs in this recipe. They add a hint of sweetness and a touch of earthy flavor that pairs well with the sweet potatoes and cabbage.
Tomato paste and chopped tomatoes, along with a splash of lemon juice, add a tangy, acidic note to the soup, balancing the sweetness of the other ingredients.
Veggie broth is the liquid base of the soup, and it is important to use a good quality, flavorful broth to really bring all the ingredients together.
🥘 Equipment
A good-quality Dutch oven is essential for this delicious and comforting cabbage sweet potato soup. Its thick walls and heavy lid ensure that heat is evenly distributed and the soup is cooked consistently.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Using a mandolin or a knife, shred the cabbage into thin strips. Next, peel the onion and garlic, and chop them finely. Then, wash the fennel and cut it into small pieces. Remember to use only the white bulb part.
STEP 2
After preparing the fennel, wash and slice the celery stalks. Remember, the lemon should be used with the peel. Wash it well and slice it.
Making the cabbage sweet potato soup
STEP 1
Preheat your Dutch oven or stockpot on low-medium heat. Add olive oil and the chopped onion. Cook for about 2-3 minutes until they become tender.
STEP 2
Then, add the finely chopped garlic. Stir and cook for another minute. After that, add the chopped celery and fennel. Cook for 3-4 minutes until they start to soften.
STEP 3
Now, add the tomato paste and the canned chopped tomatoes with their sauce. Stir well. After that, add the vegetable broth and dried tarragon leaves. Bring the soup to a boil.
STEP 4
Next, add the shredded cabbage, diced sweet potatoes, and lemon slices to the soup. Season it with salt and pepper. Cook the soup until all the vegetables are fork-tender.
💡 Expert tip
The key to this cabbage sweet potato soup is the preparation of your vegetables. Ensure that you cut your sweet potatoes into evenly sized pieces. This ensures that they cook through at the same time, and you won’t end up with some of them being too hard or too mushy.
🔄 Variations
Consider adding some legumes like peas, lentils, or beans. They not only add a nice texture but also increase the protein and fiber content of the soup, making it even more nutritious and filling.
If you do not have sweet potatoes on hand, consider using butternut squash or other types of pumpkin. These vegetables have a similar sweet and nutty flavor, which can work as a great substitute in this recipe.
For a more savory twist, consider adding vegan sausage or bacon. These plant-based meat substitutes will add a rich, smoky flavor to the soup, making it even more satisfying and delicious without compromising its vegan status.
🥣 Serving ideas
This hearty cabbage sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.
I love serving this soup with a side of crusty bread or a simple green salad. The bread is perfect for dipping into the rich broth, and the salad adds a refreshing crunch to the meal.
For a heartier option, consider serving this soup with a grain-based side dish, such as quinoa, rice, or couscous. The grains will soak up the flavorful broth, making for a delicious and filling meal.
If you are a fan of vegan cheese, consider sprinkling some on top of the soup for a creamy, tangy twist. You can also add a dollop of vegan sour cream or some chopped avocado for a touch of richness.
❄️ Storing tips
This hearty cabbage sweet potato soup is just as delicious, if not more so, when enjoyed as leftovers. The flavors have more time to meld, making it even more satisfying.
To store, allow the soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for 3-4 days without any significant changes in flavor or texture.
Freezing is also a great option for this soup, thanks to its vegetable base. Portion it into individual serving sizes and store them in airtight containers or resealable plastic bags. It can be kept in the freezer for up to 3 months.
When you are ready to eat it, thaw it overnight in the refrigerator and then reheat it on the stovetop over medium heat, stirring occasionally, until it is heated through.
🤔 FAQs
Can I use other types of cabbage?
Yes, you can use other types of cabbage, but I recommend using green cabbage for this soup. While savoy cabbage or Chinese (Napa) cabbage can also work, I do not recommend using red or purple cabbage as it will significantly change the color of the soup.
What if I need to thicken this soup?
You may find that the soup is quite thin, similar to minestrone. If you prefer a thicker soup, you can add a slurry of cornstarch or flour and water. However, I personally prefer this soup as it is, especially with some crusty bread on the side.
Are the lemon slices edible?
Yes, the lemon slices are edible. They add a subtle citrus flavor to the soup. However, if you do not want to eat them, you can easily remove them before serving.
Does cabbage get soggy in the soup?
The cabbage in this soup is cooked for a relatively short time, so it should not get too soggy. If you prefer your cabbage to have more texture, you can add it towards the end of the cooking process.
More sweet potato soup recipes
We have many recipes using sweet potatoes from gnocchi, sushi rolls to brownies. You can browse through all sweet potato recipes, but here are some of our favorite soups using it as the main ingredient:
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Cabbage Sweet Potato Soup
Ingredients
- 1 Onion (small)
- 4 cloves Garlic
- 1 lb Sweet potato diced
- 1 lb Cabbage shredded
- ½ Fennel
- 2 Celery stalk
- ½ Lemon
- 1 Tbsp Tomato paste
- 1 cup Chopped tomatoes canned
- 6 cup Veggie broth
- 1 Tbsp Olive oil
- 1 tsp Tarragon
- Salt and Pepper to taste
Instructions
Preparing the ingredients
- Shred the cabbage using a mandolin or just cut them into stripes.
- Peel and chop the onion and garlic (finely).
- Wash and cut the fennel. Chop off the green fronds, and use only the white bulb part. Cut them in half and then slice one half like you would slice and onion.
- Wash and slice the celery stalks.
- Wash and slice the lemon. As we put them in the soup without peeling. Make sure to choose organic ones, or ones where the peel is not treated with chemicals or preservatives.
Cooking the soup
- Pre-heat your Dutch oven or stockpot over low/medium heat. Add olive oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender looking.
- Add finely chopped garlic. Stir and cook for a minute.
- Add chopped celery and fennel. Stir and cook for another 3-4 minutes until they soften.
- Add tomato paste and canned chopped tomatoes (with sauce – no need to drain it). Stir well.
- Add vegetable broth and dried tarragon leaves. Bring the soup to boil.
- Add shredded cabbage, diced sweet potatoes, and lemon slices. Season it with salt and pepper. Cook them until all vegetables are fork tender.
Deborah I.
I made the soup for dinner last night. I didn’t have fennel but I did add a turnip that I had on hand. I ate it with cornbread. It was tasty and filling. I will make it again with fennel.
My Pure Plants
Hi Deborah, we are so glad you tried and liked our recipe. Thank you for sharing your experience.
Angela
Hi, this looks great! It doesn’t say in the recipe where to add the lemon, so please let me know 🙂
My Pure Plants
Hi Angela, it is in the last step. You add the lemon slices together with the cabbage and the sweet potatoes.