SugarDoctor Recipe Cabbage soup in a bowl

quick and easy cabbage soup

This cabbage soup is cooked in homemade vegetable stock. It is flavoured with apple cider vinegar, Dijon mustard and tomatoes, and is quick and easy to make.

Makes 4-6 servings


1 tbsp extra virgin olive oil (or avocado oil, which I prefer to cook with)

1/2 onion, sliced into small dices

1 large carrot, peeled and cut into medium dices

1/4 tsp chilli flakes

2 garlic cloves, minced

6 cups white cabbage, core removed and cut into chunks

7 cups homemade vegetable stock

1 cup canned whole tomatoes, de-seeded and chopped

2 tsp Himalayan salt

1/4 tsp freshly ground black pepper

5 sprigs fresh thyme

1 bay leaf

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

2 tbsp parsley


Heat a large, heavy-bottomed saucepan over medium heat. Once hot, add the oil, onions, carrots and a pinch of salt. Let the onions and carrots sweat until they soften, but do not brown. Add the chilli flakes and garlic and cook for about 1 minute, making sure the garlic also doesn’t brown (because if it does, the taste will dominate the soup and be overpowering).

Add the cabbage and a pinch of salt and let it sweat for about 10 minutes, stirring until softened. Add the stock, tomatoes, salt and pepper and bring to a simmer. Add the herbs and seasonings and again, let simmer for another 10 minutes.

To finish, check the carrots and, if necessary, cook for a further 10 minutes until completely cooked through and soft. Roughly chop the parsley and add to finish. Taste the soup and add more seasoning or apple cider vinegar if desired. Ladle into bowls and serve.

Andy’s Sugar Safe® Tips

Soups like this tend to freeze very well, so feel free to freeze any leftovers for rainy days or busy evenings – or days when you’re feeling poorly and a warm cabbage soup will really help you to feel better. If you don’t have any white cabbage, red cabbage works well too, but it will obviously change the colour of the soup.

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