Cabbage Sweet Potato Soup

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❤️ Why you’ll love it

This cabbage sweet potato soup is a hearty and comforting dish that is perfect for the colder months. The combination of sweet potatoes and cabbage creates a delicious, naturally sweet flavor that is balanced out by the tanginess of the tomatoes and lemon.

The use of fennel adds a subtle, herby flavor that takes this soup to the next level. It is a great way to add depth to the flavor of the soup without having to use a long list of ingredients.

I love how simple and straightforward this recipe is. It is a one-pot recipe that requires minimal prep work, making it perfect for those busy weeknights. It is also a great way to use up any leftover vegetables you may have in your fridge. Plus, it is a great recipe for meal prepping, as it reheats beautifully.

🧾 Key ingredients

This cabbage sweet potato soup is a delicious, hearty dish that is made with simple, easy-to-find ingredients that you might already have in your kitchen.

Sweet potatoes are the star of this dish, adding a natural sweetness and a hearty texture to the soup. They are a great source of vitamins and add a beautiful color to the soup.

Garlic and onion are essential for building the flavor base of this soup. They add a depth of flavor that is both savory and aromatic.

Fennel and tarragon are the key herbs in this recipe. They add a hint of sweetness and a touch of earthy flavor that pairs well with the sweet potatoes and cabbage.

Tomato paste and chopped tomatoes, along with a splash of lemon juice, add a tangy, acidic note to the soup, balancing the sweetness of the other ingredients.

Veggie broth is the liquid base of the soup, and it is important to use a good quality, flavorful broth to really bring all the ingredients together.

🥘 Equipment

A good-quality Dutch oven is essential for this delicious and comforting cabbage sweet potato soup. Its thick walls and heavy lid ensure that heat is evenly distributed and the soup is cooked consistently.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Using a mandolin or a knife, shred the cabbage into thin strips. Next, peel the onion and garlic, and chop them finely. Then, wash the fennel and cut it into small pieces. Remember to use only the white bulb part.

STEP 2
After preparing the fennel, wash and slice the celery stalks. Remember, the lemon should be used with the peel. Wash it well and slice it.

Making the cabbage sweet potato soup

STEP 1
Preheat your Dutch oven or stockpot on low-medium heat. Add olive oil and the chopped onion. Cook for about 2-3 minutes until they become tender.

STEP 2
Then, add the finely chopped garlic. Stir and cook for another minute. After that, add the chopped celery and fennel. Cook for 3-4 minutes until they start to soften.

STEP 3
Now, add the tomato paste and the canned chopped tomatoes with their sauce. Stir well. After that, add the vegetable broth and dried tarragon leaves. Bring the soup to a boil.

STEP 4
Next, add the shredded cabbage, diced sweet potatoes, and lemon slices to the soup. Season it with salt and pepper. Cook the soup until all the vegetables are fork-tender.

💡 Expert tip

The key to this cabbage sweet potato soup is the preparation of your vegetables. Ensure that you cut your sweet potatoes into evenly sized pieces. This ensures that they cook through at the same time, and you won’t end up with some of them being too hard or too mushy.

🔄 Variations

Consider adding some legumes like peas, lentils, or beans. They not only add a nice texture but also increase the protein and fiber content of the soup, making it even more nutritious and filling.

If you do not have sweet potatoes on hand, consider using butternut squash or other types of pumpkin. These vegetables have a similar sweet and nutty flavor, which can work as a great substitute in this recipe.

For a more savory twist, consider adding vegan sausage or bacon. These plant-based meat substitutes will add a rich, smoky flavor to the soup, making it even more satisfying and delicious without compromising its vegan status.

🥣 Serving ideas

This hearty cabbage sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.

I love serving this soup with a side of crusty bread or a simple green salad. The bread is perfect for dipping into the rich broth, and the salad adds a refreshing crunch to the meal.

For a heartier option, consider serving this soup with a grain-based side dish, such as quinoa, rice, or couscous. The grains will soak up the flavorful broth, making for a delicious and filling meal.

If you are a fan of vegan cheese, consider sprinkling some on top of the soup for a creamy, tangy twist. You can also add a dollop of vegan sour cream or some chopped avocado for a touch of richness.

❄️ Storing tips

This hearty cabbage sweet potato soup is just as delicious, if not more so, when enjoyed as leftovers. The flavors have more time to meld, making it even more satisfying.

To store, allow the soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for 3-4 days without any significant changes in flavor or texture.

Freezing is also a great option for this soup, thanks to its vegetable base. Portion it into individual serving sizes and store them in airtight containers or resealable plastic bags. It can be kept in the freezer for up to 3 months.

When you are ready to eat it, thaw it overnight in the refrigerator and then reheat it on the stovetop over medium heat, stirring occasionally, until it is heated through.

🤔 FAQs

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