I’ll give you a moment to put aside your assumption that cabbage soup is boring.
…done? Good. Because this Golden Cabbage Soup is genuinely one of the best things I’ve made all year.
This gorgeously-hued beauty is made in one pot with wholesome, budget-friendly pantry staples like cabbage (obvi), canned white beans, and potatoes. Yet it boasts a luxe-yet-light creaminess, a luscious mouthfeel, and a nuanced blend of rich savoriness and citrus brightness.
File this one under “elevated comfort food”… or “cabbage reaching its luxurious potential.” Or just “your next really good weeknight dinner.”
My two secrets for hype-worthy cabbage soup
I have a long history of hyping up the humble cabbage, but even I’ll admit that cabbage soup isn’t inherently exciting (and kinda sounds like it’s part of a ‘90s detox diet).
However, this is not your average cabbage soup.
It’s wholesome and nourishing, which you might expect, but it’s also got a savory complexity, satisfying heartiness, and luxe texture that make it legitimately craveable.
There are two elements powering its wow-factor:
- An savory supercharger: The miso milk, added at the very end, deepens the flavor profile with a hit of umami and adds a light creaminess.
- A brightness booster: The herb-lemon topping lifts the whole soup with highlights that contrast beautifully with the soup’s savory notes.
Check out the YouTube video to watch me make it step-by-step!
Ingredient notes
- Cabbage: Good ol’ budget-friendly green cabbage does the trick here, melting into silky strands that give this soup a beautiful mouthfeel.
- Fennel: Most of my favorite soups start with onions (see my Mediterranean lentil soup, creamy white bean soup with kale, lemon chickpea soup, really good white bean soup). But I wanted this soup to feel a little special while still relying on simple ingredients. Enter: fennel. Sautéing aromatic fennel cooks off the sharp licorice taste and leaves behind a gorgeously mellow sweetness as the foundation for this soup’s unique flavor profile.
- Yukon Gold potatoes: As the soup cooks, the potatoes absorb the rich flavor of the broth while simultaneously donating their natural starches to give it a comforting creaminess! Bonus: no need to peel them, just scrub them well.
- Cannellini beans: I love creamy cannellinis here, but feel free to use your favorite white bean to bulk up this soup with fiber and protein.
- Miso milk infusion: This finishing element takes the soup from “good” to “heavenly.” By combining white miso with unsweetened plant milk, nutritional yeast, and extra virgin olive oil, you create a supercharged infusion that adds savory flavor, light creaminess, and a silky mouthfeel.
- Herb-lemon topping: Think: gremolata, minus the raw garlic. It’s so simple—just chopped parsley and dill + lemon zest + flaky sea salt—but so impactful, adding a bright dimension you’ll have to taste to believe.
Substitutes
- Have savoy cabbage or napa cabbage? Feel free to use it in lieu of green cabbage.
- I like using soy milk for a protein boost, but you can sub with cashew, coconut, or oat milk–just make sure it doesn’t have any natural sweetness.
- Live outside the U.S. or don’t have Yukon Gold potatoes? Use another yellow-fleshed, medium-starch all-purpose potato.
- Don’t love dill? Just double up on the flat-leaf parsley. Or, if you love fennel, save some of the fronds and use those in place of dill.
As the (self-appointed) head of the Crazy for Cabbage Club AND the Fennel Fan Club, it’s my duty to direct you to some other RPL faves featuring these veggies:
More cabbage this way: Creamy Cabbage Curry and Napa Cabbage Salad.
Or check out my NYT Cooking recipes: Charred Cabbage in Spiced Tomatoes, Creamy Vegan Cabbage Pasta, Deeply Roasted Cabbage with Peanut Crunch.
More fennel this way: Tomato-Fennel Braised Chickpeas, Sausage & Fennel Pasta, Fennel Orange Salad, Roasted Beet and Fennel Salad.
Step-by-step Instructions
- Prep the fennel: Slice off the stalks; discard; halve the bulb lengthwise.
- Slice the halved bulb crosswise very thinly.
- Heat the olive oil in a Dutch oven over medium heat, then add the fennel with a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally.
- Once lightly browned on the edges, add the cabbage, garlic, and ½ tsp kosher salt.
- Stir occasionally until the cabbage softens (about 3 minutes), then add the fennel seeds, thyme, red pepper flakes (if using), and tomato paste.
- Stir frequently for 2 minutes to cook down the tomato paste and bloom the spices.
- Add the diced potatoes and toss to coat for 1 minute.
- Now add the beans and toss to coat for an additional minute.
- Pour in the vegetable broth and add the bay leaf, ½ to 1 tsp kosher salt, and black pepper (10 – 15 twists).
- Bring to a boil, then reduce the heat to medium-low. Simmer covered for 20 minutes, or until potatoes are tender.
- Remove the bay leaf and pour the miso milk into the soup. Heat over medium-low for 2 minutes to allow the flavors to meld.
- Sserve in bowls topped with the herb topping.
Tips for the perfect cabbage soup
Don’t stress as you slice the cabbage
It’s one of the things I love about this recipe: there’s no need to be precious with how you cut the cabbage. Slice it thinly, go for more of a rough chop—as long as there aren’t any pieces that are too large, you’re golden.
In fact, variation is lovely because it gives you more textural variety in the soup: thin slices melt down into silkiness while chopped pieces retain a tender bite.
…but dice the potatoes uniformly
Aim for ½” potato pieces. We want the potatoes to cook at the same rate during the 20-minute simmer. Too small, and they’ll overcook into mush; too large and you’ll need a longer cook time to get them tender.
Don’t skip the herb-lemon topping
The effort:payoff ratio is unbeatable. It takes less than 5 minutes to chop the herbs, zest the lemon, and add a pinch of salt, but it brings the soup to life, adding a dazzling brightness that makes this soup sparkle.
Soups + herby toppers = 🤩 If you love the way the herby topping brightens this soup, check out my creamy white bean soup with kale with gremolata and my Mediterranean lentil soup featuring an herby oil drizzle!
Frequently Asked Questions
Green cabbage works great, but you can also use napa cabbage or savoy cabbage if you’d prefer. Just steer clear of red cabbage, as it’s earthier and less sweet, so it will change the flavor of this soup.
We haven’t tested this recipe in the Instant Pot, but here’s what we’d recommend:
Use the Sauté function to sauté the fennel, cabbage, etc. It might take a few extra minutes for the fennel to brown since the inner pot of the Instant Pot is not as wide as a Dutch oven or soup pot.
After you add the liquid, beans, and potatoes, seal the machine and pressure cook at high pressure for 5 minutes. Allow a natural pressure release for 10 minutes. If the potatoes aren’t tender by then, add another minute or two and pressure cook again.
Open the pot, add the miso milk infusion and just stir it in with the residual heat.
Keep in mind that the cabbage texture will be softer as pressure cooking will break it down more.
Sure, but you’ll have to cook them ahead of time as they won’t have sufficient time to cook during the soup’s simmer.
If it’s helpful, I devoted an entire blog post to the topic of cooking beans from scratch—check it out here!
Store leftovers in an airtight container in the fridge for 5 to 6 days, or freeze for 3 months to 4 months.
I love freezing soups/stews/curries in these Souper Cubes as they allow me to freeze individual portions, making it a cinch to reheat a single serving whenever I please!
Has this golden cabbage soup earned a spot among your healthy comfort food faves? I’d love to hear about it! Leave a rating and review below—and thank you for being part of the RPL community! 🤗
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Golden Cabbage Soup
Ingredients
- 4 tablespoons extra virgin olive oil, separated
- 1 medium-to-large fennel bulb (~10 oz / 285g for the bulb; see Note 1)
- Kosher salt and freshly cracked black pepper
- 6 cups chopped or sliced green cabbage (450g chopped, about 1 small cabbage)
- 6 cloves (24g) garlic, peeled and chopped
- 1 teaspoon fennel seeds, crushed with a mortar & pestle (see Note 2 for sub)
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional, for a kick)
- 2 tablespoons (30g) tomato paste
- 12 oz (340g) Yukon gold potatoes, scrubbed (no need to peel; see Note 3)
- 4 cups (960 mL) vegetable broth
- 1 (15 oz/425g) can cannellini beans (or other white beans), drained and rinsed
- 1 bay leaf
- 1 tablespoon + 2 teaspoons (33g) white miso
- 1 cup (240 mL) soy milk (or creamy plant milk of choice)
- 3 tablespoons (15g) nutritional yeast
- 1 cup (16g) mix of flat-leaf parsley and fresh dill leaves (I like an equal amount)
- 1 medium lemon
- Flaky sea salt
Instructions
- Prep the fennel: Cut off the stalks and discard. If desired, save a handful of the fronds for the garnish. Slice the bulb in half lengthwise (through the root ends), then slice crosswise very thinly (use a mandoline if you have one).
- In a large saucepan or Dutch oven, heat 2 TBSP (28g) olive oil over medium heat for 2 minutes. Add the fennel with a pinch of salt and stir occasionally until lightly browned on the edges, 6 to 8 minutes.Meanwhile, dice the potatoes into ½” (13 mm) pieces.
- Add the cabbage, garlic, and ½ teaspoon kosher salt, tossing well into the oil/fennel. Stir occasionally until the cabbage softens and cooks down a bit, about 3 minutes. Add the fennel seeds, thyme, red pepper flakes if using, and tomato paste. Stir frequently for 2 minutes (add a splash of water as needed to deglaze).
- Add the potatoes and toss to coat in the mixture for 1 minute. Add the beans and toss to coat for 1 minute. Pour in the broth, deglazing any stuck food bits. Add the bay leaf, 10 to 15 twists of black pepper, and ½ to 1 teaspoon kosher salt (use the lower amount if sodium/salt sensitive).
- Bring to a boil, then reduce the heat to medium-low and cover. Simmer covered for 20 minutes, stirring once or twice throughout, or until potatoes are tender.NOTER: You will likely need to lower the heat during cooking, as it will start simmering faster.
- While the soup simmers, prepare the Herb Topping: Finely chop the parsley and dill;. Zest the lemon on top of the herbs (~ 2 tsp zest). Season with ¼ heaping teaspoon flaky sea salt, then mix together.
- While the soup simmers, make the Miso Milk: Add the miso to a measuring cup or bowl along with ~3 tablespoons (45 mL) warm water. Whisk well to dissolve the miso. Pour in the soy milk, nutritional yeast, and remaining 2 tablespoons (28g) olive oil and whisk well (the oil may rise to the top, that's fine).
- When the potatoes are tender, remove the bay leaf. Pour the miso milk into the soup. Gently heat over medium-low for 2 minutes to allow the flavors to combine.
- Remove from the heat and serve in bowls. Garnish each bowl with the herb topping and season to taste with a pinch of flaky salt.
Video
Notes
- Or use 2 small fennel bulbs. If you don’t have access to fennel or really don’t love the flavor, you can substitute with 1 large yellow onion. Slice it thinly and cook until golden brown. On the other hand, if you love fennel, save a few of the wispy fronds and use those in the herb topping alongside the dill and parsley.
- You don’t need the fennel seeds to be in a fine powder, just crushed enough so you don’t have hard seedy pieces. If you don’t have a mortar and pestle or don’t have fennel seeds, replace with an equal amount of dried oregano.
- I dice the potatoes while the fennel cooks, but if you aren’t comfortable with multitasking, dice into 1/2″ (13 mm) pieces before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
Just WOW. My husband had THREE bowls of this and said it’s one of the best soups I’ve ever made. He said it reminded him of a really great chowder. So much flavor, easy to make, and seriously one of the most delicious soups I’ve ever had. This one will be on repeat through fall and winter for SURE. I actually have another head of cabbage in the fridge and am seriously considering making it again this weekend when the cold front comes through. 🙂
Hey Crystal! Wow, I can feel your enthusiasm about this recipe through the screen! Love it, thanks for your sweet review!
This was SO delicious, easy, and came together in well under an hour! The ingredient list seems like it would be long for a quick soup but it all comes together beautifully with a lot of pantry staples. I honestly almost didn’t make this thinking that cabbage soup just couldn’t be palatable but I’ve had such good luck with Nisha’s recipes – and this was a hit. I’ll absolutely be making it again. I love fennel, but for those who don’t, it was not a strong flavour and really made this whole dish shine, along with the fresh herbs.
Thank you for your lovely comment, Heather! It makes us happy to know that you enjoyed the recipe.
I am absolutely obsessed with this soup. Never in my life have I made a soup, eaten it all week, and then turned around and made it again because I didn’t get enough!
I am both fennell and cabbage obsessed, so this ticked both of my boxes. The Miso milk is just something beyond.
I often can’t do a lot of RPL recipes because there are too many ingredients, too much prep, etc and I’m a tired single momma. This one looked daunting at first, but I love how you broke it down in the video and made it seem attainable. I just made it over my lunch break in about 45 mins.
Haven’t done the full greens on top but that’s for next time!
We’re delighted this soup is a new favorite, Kate! Now that you’ll be making it more often, I’m sure the recipe will go even more quickly for you. Cheers! 🙂
I has some people stop by on short notice and made this and it was a huge hit and it came together so quickly!! Was so delish.
We’re so happy that the soup turned out well for you, Rita. Thank you for taking the time to leave a comment and for trying out the recipe!
I love cabbage, but this recipe elevates it! Wonderful rich flavour and so hearty and comforting. This is the perfect soup to enjoy in the cooler seasons. Enjoy with a slice of sourdough bread and it’s a perfect meal!
We’re over the moon to hear you enjoyed the soup, Michele. Thanks for your kind words!
Can a soup be described as soulful? because that is exactly what I thought when I tried it. Beautiful, healing, soul-satisfying, and of course delicious.
Hi Yara, we love that description of that soup! Thank you so much for your kind review 🙂
This soup is delicious! Definitely making it again
Awesome, Heather. Thanks for your comment and for taking the time to review!
This was quite easy to make even for a novice. Soup got rave reviews from the family. Certainly a favorite. Just make sure your pan is large enough to hold all ingredients!
Thank you for taking the time to share your sweet feedback, Dennis!
I had a bunch of leeks to use up so I did that instead of fennel. Such a WONDERFUL soup. It satisfied my soul and my appetite! Bookmarked to make this again next week.
Thank you for your fantastic feedback, Alanna!
I wasn’t sure what to expect making this soup as cabbage can be hit or miss for me. But this would is amazing. I didn’t have any fennel and couldn’t find any at the store so I took Nisha’s tip to just use an onion and it turned out amazing! I will try this recipe again and use fennel next time to see how it goes.
Thank you for your lovely comment, Rachel! It makes us happy to know that you enjoyed the recipe.
This is excellent – budget friendly, delicious, quick(ish) and makes the house smell great. The fennel pairs well with cabbage! My batch was veg not vegan (swapped soy for whole milk and parm instead of nooch) and I think you could very easily double both the potatoes and beans for a slightly thicker meal.
Thanks for the lovely feedback, Gabby!
This is a great soup! I’ve never really enjoyed cabbage but this recipe made all the difference. Also I didn’t have fennel and used onion, and that was fine. But it will be even better next time if I can find fennel.
We appreciate your feedback and support, Diane. Thank you for leaving a review, we are excited for you to try the recipe with fennel!
Hello Nisha & team,
This soup is crazy delicious, i don’t understand how you come up with these flavours but i am so grateful that you do. It’s creamy, umami, feel luxious, healthy, vegan…i absoultley love it. Thank you so much again, your recipes help me stay vegan. Have a great day!
Your review made our day, Nimo! We’re thrilled the RPL recipes have helped you along your vegan journey and we truly appreciate your support!
This soup is absolutely delicious, with incredible taste and textures! And it was easy to make. I just bought your cookbook and look forward to more deliciousness. Thank you, Nisha!
Thanks for the kind words and for purchasing a copy of Big Vegan Flavor, Kathleen! We hope you love it 🙂
Another delicious Nisha soup! I would add more beans next time for more protein, but overall so flavorful and delicious. Love it!!
We’re so glad you love this soup, Rebekah! 🙂
Your soup recipes are always good, but this one is especially incredible. So glad I made a double batch to freeze. Leftovers are going to be all I think of this week to get home to more of this soup!
We’re so happy that this soup turned out to be a favorite, JJ. Thank you for taking the time to leave a comment and for trying out the recipe!
I echo the others–this is the best soup I have made! Who would’ve thought a soup with cabbage and no dairy would be my favorite soup ever. I am OBSESSED!
Hi Cassandra, Thank you so much for such a fantastic review! Appreciate you taking the time!
Unreal!!!!! Best soup I have made this season! All your recipes are GOLD!
We truly appreciate your feedback and support, Kelly. Thank you for leaving a review! 🙂
This was devoured by my two teenagers (and myself)! Always a proud mom moment when you get your kids to not only eat but enjoy the veggies. Thank you for this win!!
Yes, definitely a proud mom moment! There’s no better compliment to your cooking than when the picky kids enjoy the veggies. Thank you for taking the time to leave a review, Sheila!
This one is growing on me! It was even tastier over the days after making it. I think it would be fun to try it Kane’s way!
It was also my first time using fresh fennel which was not at all as intimidating as it appeared.
Thank you for your lovely comment, Shaundi! It makes us happy to know that you enjoyed the recipe.