Russian Cabbage Soup {Paleo, Vegan, Whole30}

Russian Cabbage Soup is a plant-based soup recipe that is filling and loaded with flavor. It’s Paleo, Vegan, and Whole30 compliant.

The Russian Cabbage Soup that I made is what I would categorize as “Peasant’s Soup.” It is comprises of some humble vegetables with no meat, but still fills the belly and warms the soul.

Fall Foliage and Cabbage Soup

Every once in a while, you can have an experience that completely nourishes both the mind and body.

Creating this soup was one such experience for me.

I spent a few days hiking and camping at Dockery Lake Recration Area which is nestled in the in the Chattahoochee National Forest of North Georgia.

I had come expecting just a little R & R. I was not aware, however, that Autumn would be putting on an incredible display for me.

I don’t know if I had just forgotten what fall looks like, but I couldn’t remember the last time that I saw foliage this colorful and vibrant.

I also got a chance to test out my new Dodge ProMaster camper van (spoiler alert: I’m in love). This is the first recipe that I’ve made from the van, but there will be many more to come.

Russian Cabbage Soup Ingredients

For this soup recipe you’ll need:

• Cabbage: aim for a small head of green cabbage that is around 1.5 to 2 pounds
• Carrots
• Onion
• Celery
• Garlic
• Turnips: If possible, try to find turnips with their greens–they are delicious and packed with nutrients. You can also substitute some spinach for the greens.
• Tomato Paste
• Vegetable Stock: Read the label to make sure it is compliant if you’re on Whole30
• Caraway Seeds: I love the addition of these in the soup. They really give it a unique flavor.
• Bay Leaf
• Apple Cider Vinegar
• Fresh Dill
• Fresh Parsley
• Extra Virgin Olive Oil
• Black Peppercorns
• Sea salt

How To Make Russian Cabbage Soup

Start by heating 1/4 cup of olive oil in a large pot over medium heat. Add some diced onion, carrots, and celery and saute until tender, about 6-7 minutes. Then add some minced garlic and cook until fragrant, about 30 seconds.

Stir in a 6 ounce can of tomato paste and cook until it starts to brown, about 3-4 minutes.

Add one head of shredded cabbage and cook until it start to get tender, about 5 minutes.

Add the diced turnip roots and pour in 8 cups of vegetable stock.

Season with some caraway seeds, peppercorns, salt, and a bay leaf. Bring everything to a boil, cover and reduce the heat to low. Simmer until the turnips are tender, about 1 hour.

Stir in the turnip greens and add 1/4 cup of apple cider vinegar. Cover again and simmer until the greens are tender, about 5 minutes.

Stir in some fresh dill and parsley, then ladle into bowls and enjoy!

More Soup for You

• Pumpkin Curry Soup
• Lentil Soup with Turnips and Dill
• Miso Soup with Shiitake Mushrooms and Bok Choy

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