Go Back
Bowl of Vegan Creamy Italian Cabbage Soup garnished with herbs

Vegan Creamy Italian Cabbage Soup

A hearty and comforting soup made with fresh ingredients like cabbage, lentils, and vegan heavy cream, perfect for cold winter days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons Avocado Oil Can be replaced with olive oil.
  • 1 medium Sweet Onion, chopped Yellow onion works well too.
  • 1 teaspoon Fine Salt Kosher salt is an excellent substitute.
  • 3 cloves Garlic, minced Garlic powder can work if you’re in a pinch.
  • 1 tablespoon Italian Seasoning Use dried oregano or basil if needed.
  • 4 cups Green Cabbage, chopped Savoy cabbage offers a nice twist, or use kale.
  • 1 cup Marinara Sauce Any good-quality jar or homemade version will do.
  • 1 cup French Lentils You can substitute with any lentils, but adjust cooking time.
  • 4 cups Water Vegetable broth adds an extra layer of flavor.
  • 1 cup Vegan Heavy Cream Coconut cream is a great alternative.
  • 1/4 cup Fresh Basil, chopped Feel free to use parsley or spinach for a different taste.

Method
 

Preparation
  1. In a large dutch oven, heat the avocado oil over medium heat.
  2. Add the chopped onion and sauté for about 10 minutes, stirring often. Lower the heat as needed so the onion softens and begins to caramelize slightly without burning.
  3. Stir in the salt, minced garlic, and Italian seasoning. Reduce heat to low and cook for 5 minutes, stirring frequently so the garlic doesn’t brown.
  4. Add the chopped cabbage and stir to coat. Cover with a lid and cook for 10 minutes, stirring occasionally, until the cabbage wilts down and softens.
Cooking
  1. Stir in the marinara sauce, lentils, water, and vegan heavy cream. Stir well and bring to a boil.
  2. Once boiling, cover, reduce heat to low, and simmer for 20-30 minutes, until the lentils are cooked and the cabbage is very soft.
Serving
  1. Turn off the heat. Stir in the chopped basil just before serving. Ladle into bowls and enjoy!

Notes

Serve hot with a side of crusty bread or fresh salad. This soup freezes beautifully; portion into freezer-safe containers and it will last for up to three months.