Description
Comforting, 1-pot soup with cabbage, fennel, lentils, kale, and Italian-inspired seasonings. An easy, nourishing, gluten-free and plant-based meal!
Ingredients
- 2 Tbsp olive or avocado oil (plus more for serving // if oil-free, sub twice the amount of water)
- 1 large onion, peeled and finely chopped (~3 cups or 225 g)
- 1 medium fennel bulb, trimmed and finely chopped (or sub 2 stalks of celery // ~2 cups or 210 g)
- 2 large carrots, peeled and finely chopped (~3/4 cup or 90 g)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 6 cups green cabbage, sliced into 1/4-inch slices
- 2 cups chopped kale (curly or Lacinato), sliced into 1/4-inch slices (or use more cabbage)
- 3 cloves garlic, minced
- 1 Tbsp fennel seeds, crushed lightly in a mortar & pestle or spice grinder (or leave whole)
- 1 heaping tsp smoked paprika
- 1/2–1 tsp red pepper flakes (to taste)
- 8 cups vegetable broth
- 1 medium-large yellow potato, peeled and chopped into 1/2-inch chunks (~3 cups or 300g)
- 1 (15 oz.) can crushed tomatoes
- 3/4 cup dry green lentils
- Vegan parmesan cheese (optional, for serving)
- Your favorite bread (we love garlic bread or focaccia) (optional, for serving)
Instructions
1. Heat the oil in a large pot over medium heat. Once hot, add the onion, fennel (or celery), and carrot. Sauté gently for 8 minutes, stirring occasionally, until the vegetables are soft. Stir in the salt and pepper.
2. Add in the cabbage and kale (if using), and sauté for another 5 minutes until wilted. Then stir in the garlic, fennel seeds, smoked paprika, and red pepper flakes. Cook for 1 more minute until the fennel seeds are fragrant.
3. Stir in the vegetable broth, diced potatoes, crushed tomatoes, and lentils. Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for 30-40 minutes, or until the lentils are tender but not mushy.
4. Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.
5. Top bowls with a drizzle of olive oil and a sprinkle of vegan parmesan. Serve with garlic bread or focaccia, if desired.
6. Store leftovers in a sealed container in the refrigerator for up to 4-5 days or freeze for up to 1 month.
Notes
For an oil-free version, substitute twice the amount of water for the oil.
The kale adds nice texture and color, but you can use more cabbage if preferred.
This soup freezes well for up to 1 month and keeps in the fridge for 4-5 days.
Nutrition information is approximate and does not include optional toppings or bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 251
- Sugar: 12.9 g
- Sodium: 1089 mg
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 43.6 g
- Fiber: 11.4 g
- Protein: 9.5 g
- Cholesterol: 0 mg