Mushroom cabbage soup is quiet, grounding food. It simmers gently, filling the kitchen with warmth, turning simple vegetables into something deeply nourishing. This is the kind of soup made for slowing down, ladling into bowls, and enjoying without rush.
It’s everyday comfort, the Let’s Veg way.
Mushroom Cabbage Soup
Mushroom cabbage soup made with vegetables and herbs. A warm, nourishing Let’s Veg recipe perfect for comforting everyday meals.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4-5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook for 5-6 minutes until they release moisture and begin to brown.
- Stir in cabbage and carrots. Cook for 2–3 minutes until slightly wilted.
- Pour in vegetable broth and diced tomatoes.
- Add thyme, paprika, bay leaf, salt, and pepper.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 25-30 minutes, until vegetables are tender.
- Remove bay leaf, taste, and adjust seasoning before serving.
Nutrition
Notes
Add potatoes or white beans for a heartier soup
Finish with fresh parsley or dill
Tastes even better the next day