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Black plate from above with red tomato-based soup and chopped vegetables like cabbage, orange sweet potato, celery stalk slices, topped with lemon slices and dried green herbs
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Mediterranean Cabbage Sweet Potato Soup with Tarragon

It is a tomato-based soup with crunchy shredded cabbage and tender sweet potatoes. To give it a light, refreshing Mediterranean vibe, we added fennel and celery and seasoned it with lemon and tarragon. If you love veggie-only soups, you'll love this cabbage sweet potato soup as well.
Course Soup
Cuisine Dairy-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian
Keyword cabbage sweet potato soup, Cabbage vegetable soup, Mediterranean soup, Vegan cabbage soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 218kcal
Author Nandor Barta

Equipment

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
US Customary - Metric

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.

Video

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1629mg | Potassium: 941mg | Fiber: 9g | Sugar: 15g | Vitamin A: 17154IU | Vitamin C: 65mg | Calcium: 136mg | Iron: 3mg