Cook Time

  • Preparation:10 min
  • Cooking:30 min
  • Ready in:50 min
  • For:8 servings
  • Categories:Gluten-Free, Vegan
  • Course:Soup
  • Cuisine:American
  • Season:Winter


  • 1 tbsp olive oil, (or 1/4 cup water for sauteing)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 green onions, chopped, white & green parts
  • 2 carrots, cut in circles
  • 2 sprigs fresh thyme, or 1 teaspoon dried
  • 1 tsp parsley flakes
  • 1 tsp dried basil
  • 1 lb green cabbage, roughly chopped
  • 2 quarts water, optionally with 2 bouillon cubes, or use vegetable broth
  • 1/2 tsp paprika
  • 1/4 tsp Cayenne pepper, (optional)
  • 1 tbsp nutritional yeast flakes
  • 1 tsp sea salt, omit if using vegetable bouillon cubes
  • 1 bay leaf


  1. Heat oil in a large pot on medium high heat. Add onion and cook until soft, about 4 minutes.
  2. Add garlic, celery, and green onions, and cook for 2 minutes while stirring constantly. Stir in carrots, thyme, parsley, basil, and cabbage.
  3. While cooking for another 2 minutes, add water or broth, bay leaf, yeast flakes, paprika, cayenne pepper, and bouillon cubes or salt.
  4. Cover pot and bring to a boil. Reduce heat to low, then simmer for 20-30 minutes. Enjoy!


  1. I added the bay leaf to prevent gas. You may also add a herb called epazote, or a piece of kombu seaweed.
  2. I don’t recommend that you only consume cabbage soup, but you can include it as a part of your low fat high fiber diet.
  3. To add extra flavor and texture, add fresh or canned chopped tomatoes. I like to add fire roasted tomatoes for extra smokiness.
  4. Make your own Vegetable Broth to use in this.
  5. I have added gluten-free dumplings from my Vegan Chicken and Dumplings, which adds more heartiness and comfort.


 (Per portion)

  • Energy:90 kcal / 376 kJ
  • Fat:4 g
  • Protein:2 g
  • Carbs:14 g