Easy Vegan Cabbage Potato Soup

5 from 12 votes

Warm and simple cabbage potato soup with veggies and chickpeas. A cozy one-pot vegan meal.

Prep Time10

Cook Time50

Total Time1

Cuisine: Eastern European

Servings:

Calories: 226kcal

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 tbsp 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 tbsp paprika, 1 tbsp dried thyme, 2 fresh rosemary leaves, a small bunch of fresh parsley, 2 tbsp white wine vinegar, 1 tsp 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.

Cut the cabbage thin for faster cooking.

Add more stock if you like a thinner soup.

Pink potatoes hold their shape best.

Soup keeps well for meal prep and freezing.