Vegetarian Cabbage Soup with Lentils and Mushrooms Recipe
Vibrant flavors come together in this cozy vegetarian cabbage soup recipe. Easy to make for an unfussy version of a classic, this vegetarian cabbage mushroom soup is simple to make and packed with all the hearty umami flavors! This recipe is vegetarian, vegan and gluten free.
Course Dinner, Lunch
Cuisine American, Polish
Keyword Cabbage Roll Soup, Cabbage Roll Soup Recipe, Stuffed Cabbage Soup, Vegan Cabbage Roll Soup, Vegetarian Cabbage Soup
6 C(420g)Chopped Green Cabbagechopped smallish into bite size pieces. You'll need about 1 medium cabbage or about 1 1/4lb.
6-8Thyme Stemstied together with cooking twine
1 3/4 tspFine Sea Salt
Lemon, Fresh Thyme and Black Pepper for Garnish
Transfer the porcini mushrooms to a medium bowl and pour 1 C boiling water over the porcini. Allow the mushrooms to rehydrate for about 15 minutes while prepping the other ingredients. Set a cheese cloth (or coffee filter) in a fine mesh strainer over a small bowl or large measuring cup to reserve the mushroom broth. Strain the mushrooms and set the broth aside. Remove the cheese cloth or coffee filter and rinse the mushrooms (sometimes they can have little bits of dirt on them). Chop fine. Set aside.
In a large Dutch oven or heavy soup pot, add the olive oil and turn the heat on to high. Once the oil is shimmering add the diced mushrooms and allow to sear, only stirring occassionally for 6-7 minutes, or until golden and cooked down. Turn the heat to medium and to the pot, add the chopped porcini, shallots, and tomato paste. Cook for about 2 minutes stirring occassionally. All the shallots and mushrooms should be covered in tomato paste and their should be some sticking on the bottom of the pot. Pour in the wine to deglaze the pan and simmer for 3 minutes, or reduce the wine by about 1/2.
To the soup pot add the diced tomatoes and juices, veggie broth, reserved mushroom broth, water, lentils, and rice. Bring to a simmer then, stir in the cabbage. Add the bayleaf, thyme bundle, and salt. Cover the pot, and cook on low for about 40-45 minutes or until the lentils and rice are tender.
To the soup pot, squeeze in about 1/2 a lemon juice, stir, taste for salt adjustment. Ladle into soup bowls and garnish with fresh thyme, generous twists of fresh black pepper and crusty bread.
Store leftovers in lidded containers for up to three days or freeze cooled soup for up to two weeks.