Creamy, savoury, and a little kick of spice. This vegan Cabbage Soup with a Portuguese twist is packed with hearty vegetables and plant-based protein.
Course Lunch, Main Course, Soup
Cuisine Portuguese
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Two Market Girls
Ingredients
300g(about 1/2 head) cabbage
2shallotssliced
3clovesgarlicsliced
2tbspolive oil
2tbsphot pimento paste
3bay leaves
1/2tspground cloves
1/2tsphot chili powder
1/2tspsmoked paprika
1/2tspdried oregano
pinchcayenne
1tbspsoy sauce
1canwhite kidney beansdrained and rinsed
2canswaterusing the bean can
1tbspbouillon paste
salt & pepperto taste
1tspliquid smoke
(optional) non-dairy milkto think
Instructions
Chop and prep all the ingredients before you start.
Place a heavy-bottomed spot on medium heat and add olive oil - allow to heat for a minute.
Add sliced shallot and garlic and cook for 3-5 minutes or until tender. Stir in the hot pimento paste, followed by bay leaves, ground cloves, hot chili powder, smoked paprika, dried oregano, and cayenne. Stir to combine and cook for 1-2 minutes. Mix in the soy sauce.
Stir in the white kidney beans until evenly coated with the spices, then add water, bouillon paste, cabbage, salt, and pepper. Stir then place the lid on the pot and allow to cook for 20-30 minutes.
Once the cabbage is tender, stir in liquid smoke.
Using a slotted spoon carefully remove the bay leaves.
Puree the soup with an immersion blender or by transferring to a high-speed blender until smooth and creamy, add a splash of non-dairy milk if needed to get desired consistency. If you want it super smooth, you can strain it with a sieve but we don’t typically do this.
Serve with crunchy croutons, a drizzle of pimento paste, and a sprinkle of black pepper.