Description
Creamy, cozy and super comforting, this vegan Italian cabbage soup will completely change how you think about cabbage soup. It's brothy yet rich, packed with craveable Italian flavors and is somehow both light and satisfying enough that everyone always goes back for a second bowl!
Ingredients
Units
Scale
- 3 tablespoons avocado oil
- 1 large sweet onion, finely chopped
- 1 tablespoon fine salt
- 1 head of garlic (about 10 cloves), minced
- 1 tablespoon Italian seasoning
- 1 small head green cabbage (about 22 ounces), cored and finely chopped
- 32 ounces marinara sauce (I love Rao's)
- 1/2 cup dry French lentils (lentilles du Puy) - not brown or red lentils
- 8 cups water
- 1 batch vegan heavy cream
- 2 large handfuls fresh basil leaves, finely chopped
Instructions
- Sauté the onion. In a large dutch oven, heat the avocado oil over medium heat. Add the chopped onion and sauté for about 10 minutes, stirring often. Lower the heat as needed so the onion softens and begins to caramelize slightly without burning.
- Add salt, garlic, and seasoning. Stir in the salt, minced garlic and Italian seasoning. Reduce heat to low and cook for 5 minutes, stirring frequently so the garlic doesn’t brown.
- Cook down the cabbage. Add the chopped cabbage and stir to coat. Cover with a lid and cook for 10 minutes, stirring occasionally, until the cabbage wilts down and softens.
- Add liquids and lentils, then simmer. Stir in the marinara sauce, lentils, water and vegan heavy cream. Stir well and bring to a boil. Once boiling, cover, reduce heat to low, and simmer for 20 to 30 minutes, until the lentils are cooked and the cabbage is very soft.
- Finish with basil. Turn off the heat. Stir in the chopped basil just before serving. Ladle into bowls and enjoy!
Notes
You can use canned lentils if you don't have dry lentils on hand. This will speed things up a bit but make sure to reduce the liquid as the lentils will already be cooked.
- Prep Time: 10
- Cook Time: 55
- Category: Soup
- Method: Stovetop
- Cuisine: Italian