<\/p>\n We know what you\u2019re thinking: Cabbage soup isn\u2019t sexy<\/em>. But is<\/em> it<\/em>? Cabbage and fennel just met and they\u2019re now inseparable. This soup is just the beginning of their love affair! Made with Italian seasonings, fresh fennel, and lentils, this soup is savory, nourishing, subtly spicy, and light yet satisfying!<\/p>\n Made in just 1 pot<\/strong>, it\u2019s the perfect easy meal for a cozy weeknight in! Grab your ladle \u2014 soup\u2019s on!<\/p>\n <\/p>\n This cozy, 1-pot<\/strong> soup starts with saut\u00e9ing onion, fennel, and carrot until soft and sweet.<\/p>\n Next we add cabbage and kale, giving this soup a boost of greens for nourishment<\/strong> (hello, folate, fiber, potassium, and vitamins C, K, and B6). Talk about packed with the good stuff!<\/p>\n Then it\u2019s on to the key flavor players: Garlic, fennel seeds, smoked paprika, and red pepper flakes combine for an Italian-inspired<\/strong> seasoning mix. <\/p>\n Potatoes and lentils<\/strong> join the party for heartiness and fiber<\/strong>, and it all simmers away in vegetable broth and tomatoes until tender.<\/p>\n We hope you LOVE this soup! It\u2019s:<\/p>\n Comforting It makes a cozy meal topped with a sprinkle of vegan parmesan<\/a> and served with our Best Vegan Garlic Bread<\/a> or Fluffy Gluten-Free Focaccia<\/a>. Or for more protein, pair with our Vegan Pepperoni<\/a>, Easy Vegan Sausage (Soy- & Gluten-Free!)<\/a>, or Pesto \u201cParmesan\u201d Turkey Meatballs<\/a>.<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/strong><\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>15<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>45<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>1<\/span> hour<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>6<\/span> (~1 \u00bd cup servings)<\/span><\/span><\/p>\n Course <\/span>Entree, Side, Soup<\/span><\/p>\n Cuisine <\/span>Gluten-Free, Italian-Inspired, Vegan<\/span><\/p>\n Freezer Friendly <\/span>1 month<\/span><\/p>\n Does it keep? <\/span>4-5 Days<\/span><\/p>\n<\/div>\n Heat the oil in a large pot over medium heat. Once hot, add the onion, fennel (or celery), and carrot. Saut\u00e9 gently for 8 minutes, stirring occasionally, until the vegetables are soft. Stir in the salt and pepper \u2014 don\u2019t be tempted to turn the heat up to speed this up or the veggies won\u2019t get as sweet.<\/span><\/p>\n<\/li>\n Add in the cabbage and kale (if using), and saut\u00e9 for another 5 minutes until wilted. Then stir in the garlic, fennel seeds, smoked paprika, and red pepper flakes. Cook for 1 more minute until the fennel seeds are fragrant.<\/p>\n<\/li>\n Stir in the vegetable broth, diced potatoes, crushed tomatoes, and lentils. Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for 30-40 minutes, or until the lentils are tender but not mushy.<\/p>\n<\/li>\n Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.<\/span><\/p>\n<\/li>\n Leftover soup will keep well in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n![\"Two](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Cabbage-Fennel-Lentil-Soup-7.jpg\")
<\/figure>\n![\"Carrot,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Cabbage-Fennel-Lentil-Soup-1.jpg\")
<\/figure>\n![\"Saut\u00e9ing](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Cabbage-Fennel-Lentil-Soup-3.jpg\")
<\/figure>\n![\"Chopped](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Cabbage-Fennel-Lentil-Soup-4.jpg\")
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Nourishing
Subtly spicy
Balanced
Naturally sweet
& SO delicious!<\/p>\nMore Nourishing Cabbage Recipes<\/h2>\n
![\"Toasted](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Cabbage-Fennel-Lentil-Soup-8.jpg\")
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