Corn Cabbage Soup from The Easy Vegan Cookbook

I love this easy-to-make corn cabbage soup that gets its wow factor from sriracha and sesame oil. The onion, mushrooms, and ginger create a flavorful broth.

It’s not the prettiest soup, but it is soul-soothing and delicious.

 The Easy Vegan Cookbook is my cookbook full of easy recipes that you can fit into a busy schedule.

It contains nutritional information and has gluten-free, soy-free and oil-free options. You know me, I want everyone to eat well!

Ann Oliverio did a great job on the photography for the book, including this photo for the Corn Cabbage Soup.

This is an old favorite and one of my less pageant-worthy soups. However, Ann was up for the challenge. She also added in some purple cabbage for color. She’s sneaky like that!

I love this easy-to-make corn soup that gets its wow factor from sriracha and sesame oil. The onion, mushrooms, and ginger create a flavorful broth.

There are instructions to make it on the stove-top or take the easy way out and make it in your 4-quart slow cooker.

What are your go-to cabbage recipes? I also love a big bowl of cabbage and beet borscht once the weather starts to cool.

In my winter CSA, I get about 1 or 2 cabbages a week, so I always need all the ideas that I can get!

More Cabbage Recipes

• Slow Cooker Cabbage Steaks
• Vegan Latkes with Red Cabbage and Apple
• Hearts of Palm Vegan Fish Taco Bowl
• Vegan Colcannon for St. Patrick’s Day

Corn Cabbage Soup from The Easy Vegan Cookbook

Kathy Hester

This soup isn’t the prettiest, but the taste is bold and delicious. This recipe is my favorite way to use up the extra cabbage from my CSA.

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Prep Time 15 mins

Cook Time 25 mins

Course Soup

Cuisine asian

Servings 4 servings

Calories 147 kcal

Equipment

• 1 4 quart slow cooker

Ingredients

  

1x2x3x

• 1/2 small onion minced
• 1 tablespoon olive oil or sauté in water
• 2 cloves garlic minced
• 1 1/2 cups minced mushrooms
• Pinch of salt
• 3 teaspoons minced ginger
• 4 cups chopped cabbage
• 2 cups corn kernels frozen or fresh
• 4 cups water
• 1 tablespoon nutritional yeast
• 2 teaspoons vegetable bouillon
• 1 teaspoon sesame oil
• 1/2 to 1 teaspoon sriracha sauce , to taste
• 1 teaspoon light soy sauce **or use coconut aminos

Instructions

 

STOVE-TOP METHOD

• Sauté the onion in oil (*or water) until it’s translucent, then add the garlic and cook 1 more minute.
• Add mushrooms and a pinch of salt. Sauté until the mushrooms have cooked down and released their liquid, about 10 minutes.
• Add everything except sesame, sriracha and soy sauce (**or coconut aminos) to the pot and cook until the cabbage is tender, about 15 minutes.
• Before serving, add sesame, sriracha and soy sauce (**or coconut aminos). Adjust seasonings if needed.

SLOW COOKER METHOD

• To prep the night before, sauté the onion in oil (*or water) until it’s translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt.
• Sauté until the mushrooms have cooked down and released their liquid. Store the cooked mixture with cut cabbage and corn in the refrigerator overnight.
• In the morning, add everything except sesame, sriracha and soy sauce (**or coconut aminos) to your 4-quart (4-L) slow cooker. Cook 7 to 9 hours on low.
• Before serving, add sesame, sriracha and soy sauce (**or coconut aminos). Adjust seasonings if needed.

Notes

Cheater Slow Cooker Shortcut: Skip the onion sauté and use ½ teaspoon of onion powder instead. Then add the raw mushrooms into the slow cooker for a throw-it-all-in-and-go meal!

Nutrition

Calories: 147kcalCarbohydrates: 23gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 287mgPotassium: 420mgFiber: 4gSugar: 6gVitamin A: 112IUVitamin C: 30mgCalcium: 46mgIron: 1mg

Keyword Asian inspired corn soup, corn cabbage soup

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