Best Cabbage Soup Recipe

Ingredients

• 2 tablespoons unsalted butter, plant-based or dairy
• 1 small white onion, finely chopped
• 2 teaspoons fresh thyme, de-stemmed
• 1 teaspoon garlic paste or 2 cloves of garlic, finely minced
• 3 celery hearts, chopped
• 3 medium carrots, chopped
• 1 pound green cabbage, roughly chopped into pieces
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon curry powder
• 1 (14.5 ounce) canned fire roasted tomatoes
• 1 tablespoon apple cider vinegar
• 4 cups (32 ounces) vegetable broth or chicken broth
• 1 packet (3.35 ounce) meatless plant crumbles, cooked

Instructions

1. 1

   In a large dutch oven or stock pot, melt the butter over medium-high heat. Once the butter is sizzling, add in the onions and cook together, while stirring, until softened and translucent- about 2-3 minutes. Toss in the fresh thyme and continue cooking together.

2. 2

   Stir in the garlic and cook until fragrant, about 1-2 minutes. Then add in the chopped celery and carrots, and cook together until lightly softened, about 3-4 minutes. Add in the chopped cabbage and continue cooking together until the cabbage softens a bit. Season the mixture with salt, pepper, and curry powder.

3. 3

   Pour in the fire roasted tomatoes, vinegar, and broth; use a wooden utensil to stir everything together, scraping up any bits on the bottom of the pot. Cover the pot with a lid, reduce the heat to medium-low, and allow the soup to simmer together for 20 minutes.

4. 4

   While the soup simmers, on another stovetop burner, prepare the Plant Boss All-Purpose Plant Crumbles as directed on the packet.

5. 5

   Add the plant crumbles directly into the soup pot and stir together to fully combine. Then remove the soup from heat.

6. 6

   Serve the soup warm with crusty bread, if desired. Enjoy!