Vegan Hungarian Savoy Cabbage Soup

My vegan version of the classic Hungarian Savoy Cabbage Soup is a very simple and budget-friendly recipe. It’s a lovely, hearty soup, made of seasonal ingredients, that’s perfect for the colder months.

 

SERVES 4

Equipment needed: large pot, chopping board, chefs knife, whisk

Total Time: 50 minutes 

 

Ingredients: 

  • 2 tbsp vegetable oil (optional)
  • 2 carrots, chopped
  • 1 onion, diced
  • 1/2 tbsp sweet paprika powder
  • 1/4 tbsp smoked paprika
  • 3 cloves of garlic, minced
  • 2 potatoes, diced (about 2 cups)
  • 1.5 l/6-7 cups of vegetable broth
  • 1 small head of savoy cabbage (400g or about 5 cups chopped)
  • 1 cup unsweetened plant milk
  • 1.5 tbsp flour (use GF if needed)
  • salt, pepper

Method: 

  1. Heat up oil in a large pot, then add onion and carrots. Cook for 10 minutes, stirring occasionally. Use a few spoons of vegetable broth instead of the oil, if you prefer to keep this oil-free.
  2. Add sweet and smoked paprika, and garlic, and cook for 20-30 seconds, just until fragrant. Then add potatoes and enough vegetable broth to cover. Bring soup to a boil, then simmer for 15-20 minutes.
  3. Add chopped or thinly sliced savoy cabbage, plus the rest of the vegetable broth to cover the veggies, and bring to a boil again. Simmer for 10 more minutes, until potatoes and savoy cabbage are fully cooked.
  4. Whisk together milk and flour, and pour into the soup. Cook for 2-3 minutes, until soup thickens.
  5. Meanwhile, prepare vegan sausage according to package instructions, then slice it.
  6. Serve soup warm topped with sour cream and sausage slices. Enjoy!