5 Seasonal Vegan Soup Recipes (Page 6)

cabbage soup

5. Sweet and Sour Cabbage Soup

This is a comfort food recipe from my childhood and something my pops and I like to cook up when he comes to Atlanta to visit. Serves 8-10

Ingredients

half a medium-sized head of cabbage, chopped
1 large onion, chopped
2 28 oz cans of tomatoes
fresh lemon juice, to taste – start with 1 lemon, but you may need a bit more
brown sugar, to taste – you can leave this out, but it helps bring out the sweetness in the raisins and the cabbage. Your choice!
1 cup each white and dark raisins
2 large potatoes, cut into 2″ pieces
black or white pepper, to taste

Directions

Put the cabbage and onions into the pot with enough water to just cover. Bring that to a boil.

Add the tomatoes, and bring it back to a boil. Add the lemon juice and taste the broth. You’re going for a sweet and sour flavor, so add your brown sugar, one tablespoon at a time, until you get a nice balance of sweet and sour. 1/4 cup usually works well, but it’s really a matter of personal taste. If you accidentally go too sweet, just compensate with more lemon. It’s better to go a little bit sour, because the raisins will make this sweeter when you add them in.

Once your broth is seasoned, add the raisins, and simmer for about an hour and a half, covered, then add the potatoes.

Simmer for another half hour, and taste the soup again. Add the pepper, and let it cook on low for another half hour before serving.

Do you have a favorite vegan soup recipe that you cook up in cold weather? Share your recipes in the comments!

photo by Becky Striepe