Vegetarian Soup Recipes (32 Recipes to Make On Repeat!)
As you can see in this vegetarian soup recipes round up, vegetarian and vegan soups in the Mediterranean are packed with flavor, texture, legumes, and a vibrant variety of seasonal vegetables. If you're wondering where to start, try this weeknight-friendly "Detox" Cabbage Soup recipe. A whole head of cabbage stews with warming Mediterranean spices and aromatic veggies until it's silky-smooth and loaded with flavor. Vegan gluten free, this nourishing soup is where health food and comfort food join forces! Consider this your new go-to for when you crave a healthy, and, most importantly, delicious reset!
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium head of green cabbage, cored and chopped
- 2 celery sticks, chopped
- 2 carrots, sliced into thin rounds
- Kosher salt
- Black pepper
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ to 1 teaspoon Aleppo pepper or red pepper flakes
- 1 28-ounce can diced tomato
- 3 cups low sodium vegetable broth
- 1 cup chopped parsley leaves (from about 1 bunch parsley)
- 3 green onions, trimmed and sliced
- 1- inch piece fresh ginger, peeled and finely grated
- 1 large lemon, zested and juiced
Instructions
- Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat the olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to make sure the garlic does not burn).
- Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about ½ to ¾ teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
- Season. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.
- Simmer. Add the diced tomatoes (with their juices) and the broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
- Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Enjoy!
Video
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 131.3kcal | Carbohydrates: 20.7g | Protein: 4.2g | Fat: 5.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.6g | Sodium: 151.9mg | Potassium: 606.7mg | Fiber: 7.2g | Sugar: 9.5g | Vitamin A: 4591.7IU | Vitamin C: 89mg | Calcium: 125.3mg | Iron: 2.7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
