Vegetable Soup

If you’re looking for a vegetable soup without tomatoes, you may want to give this hearty Vegetable Soup recipe a try!  It is crowded with cabbage, celery, carrots, broccoli, cauliflower and kale, and its all simmered in a delicious lemony broth. 

This homemade Vegetable Soup is a great soup to make during the cold winter months. It’s packed with chunky pieces of  vegetables that are simmered in a delicious broth.

One of my favorite things to make is soup.  And this hearty vegetable soup without tomatoes has become one of my favorites to make. We like to keep this vegetable soup on the chunky side so I feel like I’m eating something substantial and filling.  More of a meal rather than a soup.  But if you prefer, feel free to chop things up a bit smaller.  You could also puree this soup to sip on when you’re feeling run down and under the weather. 

Vegetable Soup With Cabbage Recipe

• Broccoli
• Cauliflower
• Green Cabbage
• Dinosaur Kale (Baby kale works well too)
• Onion
• Celery
• Carrot
• Garlic
• Olive Oil
• Lemon
• Low-Sodium Vegetable Broth 

Find printable recipe with the measurements below.

Variations

• Use spinach instead of kale
• Add green beans, peas or corn kernels
• Sprinkle in a teaspoon of turmeric and a pinch of black pepper
• Spice things up by adding dried Italian seasoning or Herbs de Provence
• Add cannellini beans
• Simmer soup with a 1-inch piece of parmesan cheese 
• Use low-sodium chicken broth instead of vegetable broth

How To Make Vegetable Soup

• Chop the vegetables.
• Cook the onion, celery, carrot and garlic in a little olive oil.
• Add broccoli, cauliflower, green cabbage, kale and broth.
• Cook for 15-20 minutes over low heat. 
• Make pesto by blending fresh parsley, basil, lemon zest, lemon juice, garlic and olive oil in a  blender.
• Add 4-5 heaping tablespoons of pesto to soup.
• Season with sea salt and freshly ground black pepper.
• Serve with remaining pesto and lemon wedges.

Looking For More Easy Soup Recipes?

• Immune Boosting Chicken Soup
• Mexican Lentil Soup
• Mexican Chicken Rice Soup
• Immune Boosting Chicken Soup
• Coconut Curry Broccoli Soup
• Chickpea Coconut Curry Soup
• Vegetarian Tuscan White Bean Soup
• Soupe au Pistou
• Curried Roasted Cauliflower Soup

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Yield: 6 servings

Vegetable Soup

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

If you're looking for a vegetable soup without tomatoes, you may want to give this hearty Vegetable Soup recipe a try!  It is crowded with cabbage, celery, carrots, broccoli, cauliflower and kale, and its all simmered in a delicious lemony broth. 

Ingredients

• 1 small yellow onion, chopped
• 1 cup carrots, chopped
• 2 cups celery stalks, chopped
• 2 cloves garlic minced
• 3 cups broccoli florets
• 2 cups cauliflower
• 1 cup dinosaur kale, chopped (stem removed and discarded)
• 1 cup green cabbage, chopped
• 2 bay leaves
• 8 cups vegetable broth
• Zest of 1 lemon
• Juice of 1 lemon

For the Pesto

• 1 bunch basil leaves
• 1 fistful parsley leaves
• 3 cloves garlic
• Zest of 1/4 lemon (about 1 teaspoon)
• Juice of 1 lemon
• 2/3 cup extra-virgin olive oil
• 2-3 tablespoons Parmesan cheese (optional)
• Sea salt and freshly ground black pepper to taste
• 1/4 cup walnuts, chopped (optional)

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-low heat.
2. Add the onion, celery and carrot and saute for 3-4 minutes.
3. Add garlic and cook another 1-2 minutes.
4. Add broccoli, cauliflower and bay leaves.
5. Cook another 1-2 minutes.
6. Pour broth over vegetables. Bring to a boil then reduce heat to a low simmer.
7. Place lid on Dutch oven or pot.
8. Cook for 12-15 minutes.
9. Stir in the lemon juice, lemon zest and 4-5 heaping tablespoons of pesto and the cabbage and kale to the soup.
10. Simmer another 5 minutes.
11. Ladle into soup bowls and serve with extra pesto and lemon wedges.

For the Pesto

1. Add the chopped herbs, garlic, lemon juice and lemon zest to a blender or food processor.
2. Pulse a few times, then slowly add the olive oil and blend until well blended.
3. Add more olive oil or lemon juice as needed.
4. Season to taste with salt and freshly ground black pepper.

Notes

Variations

• Add green beans or peas
• Sprinkle in a teaspoon of turmeric and 1/2 teaspoon black pepper
• Spice things up by adding dried Italian seasoning or Herbs de Provence 
• Add cannellini beans
• Simmer soup with a 1-inch piece of parmesan cheese 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 2mgSodium: 1078mgCarbohydrates: 22gFiber: 7gSugar: 7gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.