Vegan Nordic-Style Creamy Cabbage Soup Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 10 minutes
Servings:
6 Servings
Ingredients
  • 2 tablespoons yellow mustard seeds
  • 3 tablespoons apple cider vinegar, divided
  • 1 tablespoon maple syrup
  • 1 ⅛ teaspoons sea salt, divided
  • 3 tablespoons olive oil, divided
  • 2 pounds coarsely chopped green cabbage (1 medium head)
  • 2 medium leeks, trimmed and cleaned, halved lengthwise, and cut into ½-inch slices
  • 4 large cloves garlic, minced
  • 2 teaspoons caraway seeds
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ¼ cup dry white vermouth
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 6 cups vegetable stock
  • 1 tablespoon white miso paste
  • ¼ cup fresh dill, finely chopped
  • ½ teaspoon white pepper
  • Vegan rye croutons or cracker crumbs, for garnish
  • Dill sprigs, for garnish
Directions
  1. In a small saucepan, combine the mustard seeds, 3 tablespoons of water, 2 tablespoons of apple cider vinegar, maple syrup, and ⅛ teaspoon sea salt.
  2. Bring to a simmer over low heat and cook for about 12 minutes until plump, stirring frequently. Set aside to cool.
  3. Heat 2 tablespoons of olive oil in a large Dutch oven.
  4. Add the cabbage and cook for 5 minutes without stirring until charred in spots.
  5. Turn the cabbage and cook for an additional 5 minutes.
  6. Transfer the cabbage to a plate.
  7. Add 1 tablespoon olive oil and the leeks to the Dutch oven over low heat.
  8. Cover the pot and allow the leeks to “sweat” for 5 minutes.
  9. Uncover the pot, increase the heat to medium, and add the garlic, caraway, cardamom, allspice, and ½ teaspoon sea salt.
  10. Cook and stir for 1 minute until the spices are very fragrant.
  11. Deglaze the pan with the vermouth, scraping up the browned bits, and allow the liquid to reduce completely.
  12. Add ½ of the charred cabbage to the pot, along with the potatoes, beans, and vegetable stock.
  13. Bring to a boil, then cover and reduce the heat to low.
  14. Simmer for about 20 minutes or until the potatoes are very soft.
  15. Whisk together the miso and ⅓ cup warm water in a small bowl until smooth.
  16. Turn off the heat and use an immersion blender to puree the soup in the Dutch oven until completely smooth.
  17. Whisk in the miso mixture and the remaining apple cider vinegar.
  18. Over low heat, stir in the reserved cabbage, chopped dill, white pepper, and remaining ½ teaspoon sea salt.
  19. Serve the creamy cabbage soup in shallow bowls garnished with the rye croutons, dill sprigs, and a spoonful of the pickled mustard seeds.