Photo by Ann Oliverio
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’s 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!
- ½ small onion, minced
- 1 tablespoon (15 ml) olive oil (*or sauté in water)
- 2 cloves garlic, minced
- 1½ cups (105 g) minced mushrooms
- Pinch of salt
- 2 to 3 teaspoons (10-15 g) minced ginger
- 4 cups (356 g) chopped cabbage
- 2 cups (282 g) corn kernels (frozen or fresh)
- 4 cups (946 ml) water
- 1 tablespoon (5 g) nutritional yeast
- 2 teaspoons (10 ml) vegetable bouillon
- 1 teaspoon sesame oil
- ½ to 1 teaspoon sriracha sauce
- 1 teaspoon light soy sauce (**or use coconut aminos)
- 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.
- 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.
Corn Cabbage Soup from The Easy Vegan Cookbook
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.
Ingredients
- 1/2 small onion, minced
- 1 tablespoon (15 ml) olive oil (*or sauté in water)
- 2 cloves garlic, minced
- 1 1/2 cups (105 g) minced mushrooms
- Pinch of salt
- 2 to 3 teaspoons (10-15 g) minced ginger
- 4 cups (356 g) chopped cabbage
- 2 cups (282 g) corn kernels (frozen or fresh)
- 4 cups (946 ml) water
- 1 tablespoon (5 g) nutritional yeast
- 2 teaspoons (10 ml) vegetable bouillon
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon sriracha sauce
- 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.
rachel @ athletic avocado says
this soup looks so yummy! I love the cookbook and I can’t wait to make recipes from it! 🙂
Ana @ Ana's Rocket Ship says
I love the sound of this asian-y cabbage soup!!!! And I like them stirred into a twice baked potato with nooch.