Easy To Make Spring Pea and Purple Cabbage Soup
This Easy To Make Spring Pea and Purple Cabbage Soup is the most delicious way to incorporate more vegetables in your diet.Plant-based with oil free options, humble ingredients shine in this hearty soup. Onions and garlic are a savory seasoning along with carrots and green peas that bring a sweetness and dramatic color contrast from the deep purple cabbage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Category: Soup, Appetizer
- Method: Stovetop
- Diet: Vegan
Ingredients
Scale
- 1 small onion, chopped
- 6 cloves garlic
- 2 medium Yukon Gold potato cut into 1-inch pieces
- 2 carrots sliced into 1/4 inch semi-circles
- 1 small head of cabbage, cut into 1-inch pieces
- 1 1/2 cup fresh or frozen peas
- 8 cups vegetable broth
- 1 tbsp red wine vinegar
- 2 bay leaves
- 2 springs fresh thyme
- 1/4 cup fresh chopped parsley
- Salt and pepper to taste
Instructions
- Place a large pot over medium heat. Add 1 tbsp vegetable oil (or 1/4 cup water, for oil-free) onion, garlic, bay leaves and thyme. Cook for 8-10 minutes or until onions are translucent. If cooking oil-free add more water 1-2 tbsp at a time to prevent sticking.
- Add vegetable broth, carrots, potatoes and cabbage. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender.
- Remove bay leaves and thyme.
- Stir in peas, vinegar and parsley. Season with salt and pepper to taste.