This vegan soup recipe is surprisingly easy to make. The flavorful broth is spiked with garlic, tomatoes and a hint of coriander. Just slice and dice your cabbage and fennel and you'll be enjoying this quick healthy soup in no time. Source:, January 2020




  • Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

  • Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

Nutrition Facts

205 calories; 5.5 g total fat; 0.7 g saturated fat; 426 mg sodium. 670 mg potassium; 31 g carbohydrates; 9.6 g fiber; 14 g sugar; 6.2 g protein; 4117 IU vitamin a iu; 103 mg vitamin c; 11 mcg folate; 153 mg calcium; 3 mg iron; 37 mg magnesium; 1 g added sugar;


Rating: 5 stars
I love the bright flavor of the fennel in this soup. Read More