Vegan Cabbage Soup

Fantastic soup!! This is a weekly staple in our house now. Fennel is hard to find around here, so I substituted two leeks and two teaspoons of fennel seed. I added a teaspoon of pepper and used ten cups of broth instead. Doubled the oregano, salt, and coriander since the volume increased drastically. And I make mayocoba beans to use instead of the cannelini. This feeds five of us full and leaves me plenty for a weekend of work lunches. Best of all, it's filling without pushing my calorie budget. I also add the sugar with the coriander. The bit of caramelisation really adds to the flavour!!

Made this soup today, just added some red pepper flakes, it was excellent.

Great recipe to kick off diet!

My whole family really liked this soup. My son loved how the broth was flavorful and the cabbage flavor was not strong. I added an extra can of beans. It was even better the next day. I served it with whole wheat bread.

Are the sugar and salt necessary to the overall flavor? I prefer not to add either, but don't want to make a big pot and have it not turn out. Thank you.

I've made this several times and love it - especially with fennel and the fronds. I saute the veggies per the recipe and add the seasonings. After that everything goes in crock pot for several hours on low.

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.

I love the bright flavor of the fennel in this soup.