Vegan Cabbage Soup with Sausages

This hearty and filling vegan cabbage soup is loaded with veggies and sausages. It is very satisfying and comforting to eat especially as we added some vegan sour cream to it. It is a perfect soup for fall to warm you up.
Course Main Course, Soup
Cuisine Dairy-free, European, Gluten-free, Vegan
Keyword Cabbage potato sausage soup, Cabbage vegetable soup, Vegan cabbage soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 102kcal
Author My Pure Plants


  • 1 Tbsp Olive oil
  • 1 Onion medium
  • 3-4 cloves Garlic
  • 2 Tomato medium
  • 1/2 Yellow Paprika or Bell pepper medium
  • 2 Carrot medium
  • 1 Parsnip medium
  • 3 Potato 350 g
  • 1/2 head Cabbage 400 g
  • Veggie broth 2 l
  • 1 tsp Sweet Paprika powder
  • 1/2 tsp Cumin
  • Salt and Pepper to taste
  • 5 oz Sour cream (homemade) 150 g - optional
  • 1/2 pound Sausages (we used vegan) 200 g - optional


Preparing the veggies

  • Tear out the larger outer leaves of the cabbage and cut into shreds. If you are unsure how to shred cabbage, I added a quick step-by-step guide to our Easy Vegan Coleslaw recipe.
  • Wash all other veggies. Peel and finely chop the onion and the garlic. Peel and dice the potatoes. Peel and slice the carrots and the parsnip. Chop tomatoes and yellow paprika (or bell pepper).

Making cabbage vegetable soup

  • Add olive oil and cook the diced onions and garlic.
  • Then add chopped tomato, yellow paprika, and stir.
  • Now, add the sliced carrots and parsnip and stir. Cook for 5 minutes.
  • Finally, add the seasoning (salt, pepper, and sweet paprika powder) and the veggie broth. Cook it until carrots and parsnip are softer (but not cooked entirely). - (For WFPB-friendly recipe add all veggies and seasoning directly to the veggie broth.)
  • Next step is to add the diced potatoes, and the shredded cabbage. Cook until potatoes are soft and the cabbage wilts down.
  • Finally, add the pre-cooked sausages to warm them up for 2-3 minutes. Ready to serve!

Adding vegan sour cream

  • You can't just add the sour cream to the hot soup, as it will curdle. You need to take a small bowl and add the sour cream there. (Our recipe for homemade dairy-free sour cream)
  • Then, take a large ladle of hot soup and pour it on the sour cream. Stir well.
  • Now, you can add this mix to the hot soup. Just cook for 2-3 minutes and the soup is ready to be served! Enjoy!



TOP TIP: This soup gets more and more delicious with every passing minute. Which means, it has the best taste on the next day.
What other veggies I can add to this cabbage soup?
I would add maybe a bit of celery or mushroom, or other root vegetables like rutabaga or celeriac (celery root). Nothing sweet though.
Can I use red cabbage instead?
Maybe. The taste will be the same, but it will turn your soup purple. It just won't look appetizing.
Can I use canned coconut cream instead of sour cream?
Not really. Coconut cream is just too sweet to use it in this recipe. For me, it would clash with the seasoning.
If I am a vegetarian, can I use dairy sour cream?
Sure you can. To avoid curdling, you need to take a small bowl and add the sour cream there. Then, take a large ladle of hot soup and pour it on the sour cream. Stir well. Now, you can add this mix to the hot soup.
How long does cabbage soup last in the fridge?
3-4 days tops. It has the best taste on the next day.
Can you reheat soup with sour cream in it?
Sure, but start it on low heat. If you bring it to boil too fast, the cream might curdle.


Serving: 1bowl | Calories: 102kcal | Carbohydrates: 23g | Protein: 3.9g | Fat: 0.3g | Sodium: 32mg | Potassium: 570mg | Fiber: 3.6g | Sugar: 5g | Vitamin A: 2700IU | Vitamin C: 51.3mg | Calcium: 58.5mg | Iron: 0.8mg