Name: Vegan Cabbage Oyster Mushroom Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 2 tablespoons Olive Oil; 1 large Onion, diced; 2 stalks of Celery, diced; 3 cloves Garlic; 5 Scallions, chopped; 1 medium head of Cabbage, sliced into 1/2-inch slices; 1 lb. Oyster Mushrooms, washed and torn into small pieces by hand; 4 Russet Potatoes, peeled, cut into 1/2-inch pieces; 5 cups Low-Sodium Vegetable Broth; 1 tablespoon Rice Wine Vinegar; 2 Bay Leaves; 2 cups Coconut Milk; 1/4 cup Parsley Leaves (optional)

Front View of Vegan Cabbage Oyster Mushroom Soup

Top View of Vegan Cabbage Oyster Mushroom Soup

Sometimes, sautéed cabbage or boiled cabbage can get a little boring. That's why you should make this delicious vegan cabbage oyster mushroom soup. It is loaded with fresh vegetables, including cabbage, oyster mushrooms, garlic, onions, potatoes, and scallions. This soup is finished with coconut milk to give it a super creamy feel. This hearty, creamy Vegan Cabbage Oyster Mushroom Soup knocks those plain old bland recipes out of the park when it comes to vegan cabbage recipes. So get ready for a satisfying, delicious bowl of hearty soup.

How long does cabbage last in fridge?

As long as it is wrapped tightly in plastic wrap, a whole head of cabbage will last in the crisper box for 2 weeks. However, once you cut the cabbage, it will only last 2-3 days. Cooked cabbage will last in the fridge for 3-5 days.

Is cabbage good for losing weight?

Cabbage is good for losing weight. One cup of cabbage only contains 33 calories. Cabbage is also low-fat and high in fiber, so diets like the cabbage food diet are popular for weight loss.

Does cabbage burn belly fat?

One of the cabbage soup diets claims is that it burns belly fat. However, this claim is simply a claim. Cabbage promotes weight loss because it is a low-calorie, high-fiber food, but it does not burn belly fat.

Equipment Needed

Author: Sarah Leadon

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Serves

6 persons

Ingredients

2 tablespoons Olive Oil
1 large Onion, diced
2 stalks of Celery, diced
3 cloves Garlic
5 Scallions, chopped
1 medium head of Cabbage, sliced into 1/2-inch slices
1 lb. Oyster Mushrooms, washed and torn into small pieces by hand
4 Russet Potatoes, peeled, cut into 1/2-inch pieces
5 cups Low-Sodium Vegetable Broth
1 tablespoon Rice Wine Vinegar
2 Bay Leaves
2 cups Coconut Milk
1/4 cup Parsley Leaves (optional)

Instructions

To the large soup pot, add olive oil and set it over medium-high heat.

Add the onions and celery and cook them for 3-4 minutes until fragrant.

Add the garlic and most scallions (reserve a few scallions to garnish the soup) and stir to combine. Cook it for 1 minute until fragrant.

Add the oyster mushrooms, cabbage, potatoes, vegetable broth, rice wine vinegar, and bay leaves and stir to combine. Cover the pot and cook the vegan cabbage oyster mushroom soup for 20-30 minutes until the vegetables are tender.

Remove the bay leaves from the vegan cabbage oyster mushroom soup and stir in the coconut milk.

Remove the vegan cabbage oyster mushroom soup, divide it between 6 soup bowls and garnish it with the reserved scallions and parsley before serving!