If you're after a warm bowl of comfort that feels simple and homely, this easy one-pot cabbage potato soup hits the spot every single time.
It cooks in under one hour, uses basic pantry staples, and tastes like the kind of meal you want on a cold day. I make this a lot on busy evenings because it doesn't need much from me once everything is in the pot.
🍲 Serves 6 | 🌱 Vegan | 🌿 Gluten-Free | ⏱ 60-Min Meal
This recipe also works great for anyone who loves plant-based meals. It's naturally vegan, budget-friendly, and packed with filling veggies. The mix of cabbage, potatoes, carrots, chickpeas, and herbs turns into a soothing pot of goodness without any fuss.
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This soup feels perfect for meal prep because it reheats really well. I like to make a big batch, save half in the fridge, and freeze the rest for another week. The potatoes keep their shape, and the broth stays smooth.
You can also serve this cabbage and potato soup with anything you already have at home. A slice of warm bread, a spoonful of Greek yoghurt, or even fresh polenta works great. It's the kind of recipe you can stretch into more meals if you need something simple for the week.
💗 Why You'll Love This Recipe
This cabbage potato soup is:
- simple to make with everyday produce
- great for batch cooking and freezing
- made in one pot
- full of soft veggies that work well together
- easy to adjust if you want more spice, more herbs, or extra protein
It's one of those soups that feels homey without extra steps.
🍲 Ingredients
*See the recipe card for full information on ingredients and quantities.
Cabbage: A medium soft cabbage works great here; green, savoy, pointed, or Dutch white all fit the recipe nicely.
Onion: A large yellow or white onion, diced evenly so it cooks at the same pace as the rest of the veggies.
Carrots: Peel them first, then dice or slice them; they add a bit of natural sweetness.
Potatoes: Pink potatoes hold their shape really well in soups, so they're my go-to for this.
Tomato Juice or Chopped Tomatoes: Either one works. Tomato juice gives a smoother base; chopped tomatoes add texture.
Olive Oil: Great for sautéing, but sunflower oil, ghee, or other oils work too.
Paprika: Adds mild warmth and a nice colour. Smoked, sweet or even spicy. Use as per your preference.
Fresh Rosemary: Use just a little and chop it fine; fresh rosemary is quite strong.
Vegetable Stock: Six cups gives you a cosy, balanced soup; cubes work perfectly for this.
♻️ Substitutes & Variations
- Swap chickpeas for white beans or kidney beans.
- Add celery or bell peppers for extra veggies.
- Use sweet potatoes instead of regular potatoes.
- Add a pinch of chilli flakes for a bit of heat.
- Stir in cooked rice to make the soup thicker.
- Turn it into a creamy potato cabbage soup by blending a small portion of the soup and mixing it back in.
👩🍳 How To Make Cabbage Potato Soup
Since you're here for cabbage recipes, make sure to save my simple cabbage frittata - packed with protein and easy to make. You can also check out my budget-friendly weeknight soups for more quick and tasty ideas!
Step 1: Warm the oil in a large pot over medium heat. Add the onion and carrots and cook until they soften.
Step 2: Add the peeled, diced potatoes and the cooked chickpeas to the pot.
Step 3: Cut the cabbage by halving it, removing the hard core, slicing it into strips, and chopping it into small squares, then add it to the pot.
Step 5: Add the tomato juice or tomatoes, garlic, paprika, thyme, rosemary, parsley, white wine vinegar, salt, pepper, and broth, then give everything a good stir.
Step 6: Pop the lid on and lower the heat to a gentle simmer. Let it cook for about an hour so the veggies can soften and the soup can thicken.
Check the potatoes, and if the soup ends up too thick, add a bit more broth. Adjust the seasoning to your taste, then serve warm with a sprinkle of fresh parsley.
*See the recipe card for detailed instructions.
🥗 Serving Suggestions
This soup is a full meal all by itself! That said, I love serving it with a thick slice of crusty bread for dipping. For a real treat, a dollop of cool Greek yoghurt or sour cream on top is fantastic. It's also wonderful with fresh, soft polenta as a side.
💡 Summarise and save this recipe on
❓Cabbage Potato Soup FAQs
Soft green cabbage or Dutch white cabbage works best. Savoy cabbage also works if you want a softer finish.
Yes. Let it cool, store it in freezer-safe containers, and freeze for up to two months.
Blend one or two ladles of soup, then mix it back in. The potatoes help create a smooth texture.
Halve the cabbage and remove the hard core. Slice the cabbage into thin strips, then dice it into small squares. This helps it soften faster and mix well into the broth.
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📖 Recipe
Easy Vegan Cabbage Potato Soup
Ingredients
- 1 medium soft cabbage chopped
- 1 large onion diced
- 2 large carrots diced
- 3 potatoes diced
- 1 can cooked chickpeas 7 oz
- 1 cup tomato juice or 1 can chopped tomatoes 200 ml
- 4 large garlic cloves crushed or grated
- 3 tablespoon olive oil
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 2 fresh rosemary leaves chopped
- a small bunch of fresh parsley chopped
- 2 tablespoon white wine vinegar
- 1 teaspoon salt
- ½ pepper
- 6 cups vegetable stock made from 2 stock cubes 1-1.5 litres
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrots and sauté for 4-5 minutes, until softened.1 large onion, 3 tablespoon olive oil, 2 large carrots
- Add the chopped cabbage, diced potatoes, chickpeas, tomato juice, garlic, paprika, thyme, rosemary, white wine vinegar, salt, and pepper to the pot. Pour in 4 cups (1 liter) of vegetable broth.1 medium soft cabbage, 3 potatoes, 1 can cooked chickpeas, 1 cup tomato juice or 1 can chopped tomatoes, 4 large garlic cloves, 1 tablespoon paprika, 1 tablespoon dried thyme, 2 fresh rosemary leaves, a small bunch of fresh parsley, 2 tablespoon white wine vinegar, 1 teaspoon salt, ½ pepper, 6 cups vegetable stock made from 2 stock cubes
- Stir everything together well. Place the lid on the pot, reduce the heat to low-medium, and simmer for 60 minutes.
- After an hour, check that the potatoes are tender. Adjust the soup's thickness with the remaining broth if desired. Season with additional salt to your liking.
- Serve hot, garnished with fresh parsley.
Lathiya says
My family loved this! I never had cabbage in the soup before but this one tasted great.
Marisa says
This worked exactly as written, thanks!
Mari says
This cabbage potato soup is so cozy and perfect for cold days. It comes together easily and always feels comforting.
Flo says
Simple, filling and delicious, and most importantly, very inexpensive to make! Keeps well for a few days too, so we always make a large pot!
Chelsea says
This was the perfect soup today for the first big snow in Ohio! So cozy, warm and delicious!
Jeni says
This cabbage potato soup is so cozy and comforting. It comes together easily and tastes perfect on a cold day.