Golden Cabbage Soup

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This Golden Cabbage Soup proves food that’s good for you can also taste really amazing. Silky cabbage and sautéed fennel simmer with creamy white beans and potatoes before being finished with a savory infusion and bright, fresh herbs for a cozy bowl that’s nutritious, budget-friendly, and outrageously delicious.

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Lunch

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Nisha Vora

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.

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