Try our cabbage soup then check out our celery soup, curried swede soup, cauliflower soup and more easy soup recipes.

Did you know that cabbage helps aid digestion? Plus it's packed with vitamin C and may keep inflammation in check.

How to store cabbage soup: Can be frozen but best served fresh or a few days after making. Keep in a tight Tupperware box in the fridge for up to three days.

How to serve cabbage soup: Serve hot with crusty wholemeal olive oil croutons. The soup soaks into the bread, which creates a lovely texture.

Can it be made in advance? Can be made in advance and stored in the fridge for up to three days. This soup recipe can also be portioned out and frozen. Thaw before re-heating.

Cabbage soup recipe


  • 1 tbsp olive oil
  • 100g celery, finely chopped
  • 100g leeks, chopped
  • 2 long shallots, finely sliced
  • 3 thyme sprigs, leaves chopped
  • 2 garlic cloves, minced
  • 200g ripe tomatoes, roughly chopped
  • 1 tsp tomato purée
  • 1.2L vegetable stock (vegan)
  • 2 carrots, peeled and sliced into ½cm-thick rounds
  • 350g savoy cabbage, roughly chopped into 3cm pieces
  • 15g fresh dill, finely chopped
  • juice of ½ a lemon, plus wedges to serve


  • STEP 1

    Heat the olive oil in a large saucepan over a medium heat. Add the celery, leeks, shallots and thyme to the pan, then cook for 5-6 mins stirring occasionally until softened. Add the garlic and continue cooking for 1 min.

  • STEP 2

    Add the tomatoes to the pan, cook for 3-4 mins until broken down slightly, add the tomato purée and continue cooking for 1 min.

  • STEP 3

    Pour in the stock, stir and add the carrots. Turn the heat up to high and bring to the boil, then turn the heat back down to medium. Simmer for 5 mins.

  • STEP 4

    Add the chopped cabbage and cook for 6-8 mins until softened.

  • STEP 5

    Stir in ½ the chopped dill, a big squeeze of lemon and season.

  • STEP 6

    Ladle into bowls, serve with lemon wedges and sprinkle over the remaining dill.

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