Looking for new and exciting ways to eat your veggies? This Whole30 Spicy Vegetable Soup is super easy and delicious — and just keeps getting better!
A friend of mine sent me a recipe for spicy cabbage soup that’s been floating around the internet for a while. I followed the recipe she sent me pretty closely, with a few changes to make it Whole30 compliant. I would post the source, but I wasn’t able to find the exact one. Actually, several similar recipes come up if you search for it, with a few different variations.
I have to be honest, I was really skeptical when she called this “cabbage soup” (which is part of the reason why I decided not to use the same name for my version). I’m not usually a big fan of cooked cabbage. But she was really adamant that it was one of the most delicious recipes she’d ever made, so I decided to at least give it a try.
The result was a delightful surprise! It’s savory, spicy, and perfect for a rainy day (or any day for that matter).  So, if you’re like me, and skeptical of cooked cabbage, please just give it a chance! You won’t be disappointed 🙂
You’ll be using ghee or coconut oil in this recipe, but in my experience, coconut oil goes really well in this soup, regardless of whether it is refined or unrefined (tasteless or tastes like coconut). Even if you’re afraid of using unrefined coconut oil due to the taste of coconut, you should give it a try. Most people agree that cold-pressed, unrefined coconut oil is better for you. I promise you won’t taste it in this recipe due to the strong flavors of the seasoning and spices. You can purchase unrefined coconut oil on Amazon, and this website provides a list of some of the best options.
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Instructions
Roughy chop half a head of cabbage and dice your vegetables.
Heat 2 tablespoons of ghee or coconut oil in a medium soup pot on medium high heat, and add your onions, carrots, peppers, and celery. Cook until the vegetables are soft.
Add the minced garlic and spices. Stir until fragrant, about 30 seconds. Next, add the canned tomatoes, broth, and water. Bring to a boil and then turn down to simmer.
Cook for at least one hour, or until the cabbage is tender.
Season with salt and pepper and serve immediately. Add some crumbled sausage or shredded chicken to the top!
Store in the fridge for up to five days, the flavors keep getting better!
| Servings | Prep Time |
| 6-8 servings | 10 minutes |
| Cook Time |
| 80 minutes |
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Looking for new and exciting ways to eat your veggies? This Whole30 Spicy Vegetable Soup is super easy and delicious — and just keeps getting better!
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- 2 tbsp Avocado oil, ghee, or coconut oil
- 1/2 head Cabbage
- 1 cup Carrots, diced
- 1 cup Bell pepper, diced, any color (try red or yellow for pretty colors!)
- 1 cup Onion, diced
- 1 cup Celery, diced
- 3 cloves Minced garlic
- 1 14.5 oz Can of spicy diced tomatoes (Rotel)
- 1 tbsp Dried oregano
- 1 tbsp Dried basil
- 1/2 tsp Cayenne pepper (add more or less to adjust spiciness)
- 4 cups Vegetable broth (or any other W30 compliant broth -- check ingredients or make your own!)
- 2-3 cups Water (start with 2 cups, add more if it cooks down too much)
- Salt and pepper to taste
- Roughy chop half a head of cabbage, and dice your vegetables.
- Heat 2 tablespoons of ghee or coconut oil in a medium soup pot on medium high heat, and add your onions, carrots, peppers, and celery. Cook until the vegetables are soft.
- Add the minced garlic and spices. Stir until fragrant, about 30 seconds. Next, add the canned tomatoes, broth, and water. Bring to a boil and then turn down to simmer.
- Cook for at least one hour, or until the cabbage is tender. Add more water or broth if the soup reduces too much.
- Season with salt and pepper and serve immediately. Add some crumbled sausage or shredded chicken to the top!
- Store in the fridge for up to five days, the flavors keep getting better!
