Cabbage Soup with Turmeric and Ginger

This cabbage soup recipe combines a whole head of cabbage, savory spices, garlic, veggies, and fresh ginger for a vibrant, deeply savory soup that will nourish you in all the best ways!

I call this simple recipe my “detox” cabbage soup, as it’s what I crave when I need a reset. If you’re looking for a truly nourishing and Mediterranean Diet-friendly soup that will warm your soul, this one is it!

Few ingredients transform as beautifully as cabbage when it’s slow-simmered. I’ve sung its praises in recipes like my unstuffed cabbage rolls and cabbage potato soup, where the humble vegetable becomes silky, velvety, and fill-your-belly delicious, all while packing a punch in terms of vitamins and nutrients.

This cabbage soup delivers that same comforting flavor in a light, nutrient-rich, vegan dish that’s easy to make for a crowd. Give it a try. I hope you love it as much as I do!

Table of Contents

1. Ingredients and Substitutions
2. How to Make this Cabbage Soup Recipe
3. What to Serve with Cabbage Soup
4. More Vegan Soup Recipes
5. Cabbage Soup Recipe

Ingredients and Substitutions

Aside from its super-ingredients, this soup is comforting, aromatic, and, most importantly, a delicious recipe you’ll want to make on repeat. Here’s what you’ll need to make it: 

• Olive oil: Use a high-quality extra virgin variety for the best flavor and antioxidant-boost.  
• Onion and garlic bring a sweet and savory depth of flavor. I like the sweetness of yellow onion, but white onion or a couple of large shallots would also work. 
• Green cabbage: Substitute with Napa cabbage or savoy cabbage. I would avoid red cabbage as it has a has a more pronounced peppery flavor and the red color will leach into the soup.
• Celery and carrots provide the soup’s aromatic foundation. 
• Kosher salt and black pepper enhance the flavor. 
• Turmeric, cumin, and coriander add complex peppery, earthy, savory flavor. 
• Aleppo pepper adds a mild and bright kick. You can substitute with Urfa biber or red pepper flakes. 
• Canned diced tomato adds brightness, sweetness, and texture. You can substitute canned whole tomatoes for a more rustic vibe. Just crush them with the back of a spoon. 
• Vegetable broth: Make your own with leftover veggie scraps, use a high quality store bought variety, or substitute with chicken stock or broth.
• Parsley and green onion add freshness. Feel free to substitute with other tender herbs, like cilantro or mint. 
• Fresh ginger adds a boldly peppery note. 
• Lemon zest and juice lifts the soup’s savory quality, adding acidity for balance. Substitute with lime.

How to Make this Cabbage Soup Recipe

With a vibrant blend of spices and punchy aromatics like garlic and ginger, you can develop a deep flavor in under an hour. Here’s how:  

• This soup comes together pretty quickly so it’s best to do your prep work first. Chop 1 onion. Mince 3 garlic cloves (see my tips for how to mince garlic). Core and chop one head of green cabbage. Chop 2 celery sticks. Slice 2 carrots into thin rounds.  
• Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat 2 tablespoons of olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat down to make sure the garlic does not burn). 
• Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily). 
• Season. Add 1/2 teaspoon turmeric and 1 teaspoon cumin, coriander, and Aleppo pepper. Toss to coat the vegetables with the spices.  
• Simmer. Add a (28-ounce) can of diced tomatoes (with their juices) and 3 cups vegetable broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender. 
• Get the finishing touches ready. While the soup simmers, trim and slice 3 green onions (both white and green parts). Pick and chop enough parsley leaves to get you about 1 cup. Peel and finely grate a piece of fresh ginger, about 1-inch long. Zest a large lemon, then slice it in half and capture its juice.  
• Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Stir to combine.

What to Serve with Cabbage Soup

This vegan cabbage soup is hearty enough on its own, you don’t need any sides. But here are some ways you can expand on the meal:

• Bread: A quick-rising fresh bread, like simit or challah, is a special treat. Or dress up a good store-bought with garlic and parmesan while the soup simmers. 
• Add protein: Add white beans, chickpeas, or shredded poached chicken for extra protein (rotisserie chicken would work well.)
• For a feel-good feast, finish with something sweet: Try vegan chocolate mousse with pistachios!

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*This post has recently been updated with new information for the readers’ benefit.