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.

Marianne Williams
Source:, January 2020


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 6.2g; carbohydrates 31g; dietary fiber 9.6g; sugars 14.5g; fat 5.5g; saturated fat 0.7g; vitamin a iu 4117.3IU; vitamin c 103.1mg; folate 10.5mcg; calcium 153.5mg; iron 2.6mg; magnesium 36.5mg; potassium 669.8mg; sodium 426.5mg; thiamin 0.4mg; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love the bright flavor of the fennel in this soup. Read More
Rating: 5 stars
My family loved this soup, but I did make several flavor enhancing changes to the recipe: 1. I used 8 cups rather than 6 cups of broth 2. I used 6 cloves of garlic 3. 1 Tablespoon of oregano 4. instead of onion I used 1 large shallot I let is sit overnight in the fridge before I served it, allowing the flavors to meld. Read More