Cabbage Fennel Soup

By Amanda Paa – Updated November 5, 2022
5 from 3 votes
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Nutty Cabbage Fennel Soup {via heartbeet kitchen}

Making Cabbage Fennel Soup

This soup is a marriage of humble components that are often overlooked: cabbage, fennel, and brazil nuts – yes, the ones commonly left in the jar (grin). With a ton of fiber, magnesium, and antioxidants, they’re a nutrient powerhouse.

Sautéing the vegetables allows them to lightly brown and really bring out their earthy sweetness. When the stock gets added, so do the chopped brazil nuts, giving everything time to soften so that they can puree smoothly and help create this rich and luxurious texture you see.

Within 45 minutes, you’ve got yourself a bowl of creamy comfort without any cream, packed with nutrient dense vegetables, and boosted with collagen. It’s good, really good – like use a spatula to get every bit out of that blender.

If you want to keep it vegan, go ahead and leave the collagen out. Or if you’re on the other side of the spectrum and think it begs for a bacon crumble, go for it. And there are many more gluten-free soup recipes to explore!

Using Collagen in Soup

This Nutty Cabbage Fennel Soup, nearly vegan, but with an added nutrient boost from Vital Proteins grass-fed collagen. Maybe you’ve heard a little about collagen, the most abundant protein in the body that provides the infrastructure of the musculoskeletal system. {This also means we can’t get it from plants, so having a source obtained from grass-fed bovine is extremely important to me.} The peptides simply dissolve into any liquid, and is amazing for the elasticity and regeneration of our skin, hair, tendons, cartilage, and bones/joints.

I like to stir the powder into savory things, even the cooking water when I make rice or quinoa, giving my body the amazing benefits of the short-chain amino acids without changing the taste or texture. Powerful stuff, that I sometimes lack on the days that I eat mostly plants.

Cabbage Fennel Soup with brazil nuts {paleo}

A Story About Me

As I was making plans for Easter, a holiday based around both faith and fiction, I got to thinking about the non-linear religious path I’ve walked. At 32, I’m still not really sure what to classify myself as. I feel grounded in believing that when we do things with the right intentions, with our morals beating through our hearts, we live better together. And that there is a God who helps guide us, and watch over us.

I grew up following the ways of the Wisconsin Evangelical Lutheran Synod, a very strict and conservative right wing affiliation seen predominantly throughout the Midwest. Both my mother and father were raised this way, so naturally it was the path they took, I think for fear of “breaking the rules” if they choose to find their own way. That feeling of having to do as your parents have done seems to be less prevalent today, myself and many peers finding what works for them instead of following family tradition. And although many times the change comes with disagreement, it’s necessary for personal growth.

From a young age I knew it wasn’t the right fit for me, as I watched women take a back seat to any and all duties within the church, and children sitting in rooms memorizing bible verses, being judged on how many words they missed rather than the meaning.

As I got older and still couldn’t walk out of a Sunday service with any clue as to how the sermon related to real life, I knew college was the time I would leave the nest. I explored many options, from free spirit churches, to baptist, and everything in between. When I started dating someone in my mid 20’s who was as Catholic as they come, we started going to church together and I found a connection. It wasn’t necessarily for the exact beliefs, but more the fact that the church was uplifting, the messages were applicable to how I wanted to live my life, and I felt a sense of community. I went through the process of converting to Catholicism, which meant that I needed to be officially released from the WELS synod which I was baptized in – if that doesn’t give you a sense of their strict ways, I don’t know what will.

7 years and many thing have changed since then. I haven’t stayed with the Catholic Church, but I HAVE sifted out the core values and beliefs that struck a cord from all of the people, experiences, and religions I’ve come across.

Cabbage Fennel Soup with Brazil Nuts

I think the important thing is finding what works for you, and that might be a mixture of many religions, none at all, or the one you’ve been raised in. The label isn’t important, and judgements aren’t necessary. Faith is what you want it to be.

Similarly I don’t classify myself as one particular type of eater (paleo, vegan, pescatarian, etc.), more so that I believe in real food and having respect for what it is on my plate. I often get asked, You’re a vegetarian right?” — and to that I say, “Well, mostly plants, but also grass-fed meat raised in the right way, eggs from happy hens, and fish caught in the wild waters they swim.” I eat what makes me feel best, and what makes my mouth happy, which means isn’t perfect either. Like religion, I’ve found my own way, and I encourage you to do the same. 

Use Grass-Fed Collagen in soup to help strengthen hair, nails, and skin.
Nutty Cabbage Fennel Soup {almost vegan}
Nutty Cabbage Fennel Soup + Collagen Superboost {almost vegan}

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Nutty Cabbage Fennel Soup + Collagen Superboost

Cabbage Fennel Soup

This fennel soup is a marriage of humble components that are often overlooked including cabbage and brazil nuts– yes, the ones commonly left in the jar (grin). With a ton of fiber, magnesium, and antioxidants, they’re a nutrient powerhouse. You could use cashews, if you prefer! Sautéing the vegetables allows them to lightly brown and really bring out their earthy sweetness.
5 from 3 votes
Prep Time :20 minutes
Cook Time :30 minutes
Yield: 4 servings
Author: Amanda Paa



  • 3 tablespoons olive oil divided
  • 1 fennel bulb, about 2 ounces, fronds and core removed, then thinly sliced
  • 1 shallot, diced
  • 1 pound cabbage, cored and thinly shredded (with knife or mandoline)
  • 1/4 teaspoon salt
  • 1/2 cup chopped brazil nuts (or cashews) (2 ounces)
  • 1/2 tablespoon creamy dijon mustard
  • 1/4 teaspoon garlic powder
  • 2 1/2 to 3 cups low sodium vegetable stock
  • 1/4 teaspoon black pepper
  • 2 tablespoons Vital Proteins grass-fed collagen peptides


  • Bring oil to medium-high heat in a large (3 1/2 quart) dutch oven. Add fennel and shallot, stirring to coat. Cook for 5 minutes, until vegetables are lightly softened.
  • Add half of cabbage and salt, stirring and cooking for two minutes to wilt slightly, then add remaining tablespoon of olive oil, cabbage, and brazil nuts.
  • Continue stirring occasionally and cooking over medium heat for 10 minutes. You should see light browning on the vegetables.
  • Then add dijon mustard, garlic powder, and 2 1/2 cups stock. Cover and simmer for 20 minutes, on medium-low heat.
  • Take off heat and gently transfer half of it to a high-powered blender. Add collagen and black pepper.
  • Blend for 30 seconds, then add other half. Blend for 45 seconds on high to completely puree, adding up to 1/2 cup of stock if needed to get to the texture you like. Taste, and adjust salt if needed.

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March 28, 2016


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  1. Juliette Bluhm

    5 stars
    Really loved it and will definitely be making again.

    • Amanda Paa

      so glad to hear that, juliette! thanks for making the recipe.

  2. Nan

    5 stars
    Hi I just made this soup and it’s very good!! I’m just starting to like cabbage, yeah I’m picky but puréed soups are nice! I didn’t have college so I used a little gelatin, I hope it doesn’t turn into to Knox blox in the morning. I think I’m going to add some lemon to it maybe a squeeze of some juice and zest and a little lemon pepper. I think that’s all I’m missing for flavor. Great recipe!! Thanks!

  3. Darly

    5 stars
    i made this lovely soup with a few personal touches: 1 T fresh garlic (pressed), a whole T of mustard, onion instead of shallot and topped with pumpkin seeds… it was delicious! Gave some to a client who will be hiring me as a personal chef. She loved it. Thanks much!!

    • Amanda Paa

      love hearing that the soup was enjoyed!

  4. Kimberly

    Can you provide nutrition info please?

    • amandapaa

      I don’t calculate nutrition info, but there are websites that you can plug the ingredients into and it will give you that!

  5. Aimee

    I made this last night with a few improvisations (because I can’t help myself! Ha!): Used homemade chicken bone broth in place of the veggie broth, 1 large garlic clove instead of the garlic powder, increased the dijon to 1 tbsp, and threw in a cup of riced cauliflower that I needed to use up. So insanely delicious and comforting, Amanda! Happy belly = happy mind :) Lots of love to you!

    • amandapaa

      oh gosh. all of these improvised ways sound amazing!i love the idea of throwing in the riced cauliflower, and homemade chicken bone broth – nothing better. glad you liked the recipe, xo!

  6. Camila

    What a lovely soup, thank you for the recipe!
    I added a bit of white miso just before serving, instead of adding salt, and it worked really well. So delicious!

  7. Willow | Will Cook For Friends

    I love everything about this post – I found myself nodding along as I read! I agree completely that everyone should find what resonates for them in life, and not worry too much about the labels. I’m like you when it comes to food – as long as it’s real, and wholesome, I tend not to discriminate. Some weeks I eat a vegan diet almost accidentally, the next week I’ll roast an entire chicken and make stock and have leftovers all week.

    And this soup, oh my… sounds so good! I adore creamy pureed soups like this without any actual cream, and just discovered last year how much I like fennel. I could eat a whole pot of this!

    • amandapaa

      aw, i am so glad this resonated with you. i think there is too many judgement that evolves from labels, and nobody needs that. like you, i might be super hungry for all plants one days, including my favorite vegan cashew cheese, and the next i’m digging into grassfed beef with creamy white wine sauce. life! xo

  8. Cassie

    WOW, this is such a beautifully creamy soup! I love anything really thick–almost like a mash–because it’s so comforting! At the same time, your recipe is light enough to now weigh me down like chowders and all. Beautiful job!

  9. Laurie Junker

    Organized religion/spirituality by the book is a tough one and I applaud your thoughtful approach. I love my Catholic church community but then I see a movie like “Spotlight” and it makes me so angry that I want to have nothing to do with any of it. Complicated. Food is easier. I think I’ll finally order some collagen—you make a good case for it…and this soup!

  10. genevieve @ gratitude & greens

    I can definitely relate to this and you are so, so eloquent! Growing up I went to church on Sundays with my mom but just like you, I decided to try and find my own path when I got to university. I think too many people get hung up on labels nowadays without considering the nuances and many different factors in someone’s life or decisions. This soup has all the spring vibes, I can’t wait to try it without the collagen! (For my veggie purposes hehe)

    • amandapaa

      Genevieve, your words mean so much! I echo your thoughts on people getting caught up in the nuances. There are so many ways and paths, and who is to say that only one is right. Total spring vibes with the soup, hope you enjoy it! xo

      • Aunie

        Totally love your recipes. Saddened that you’ve (along with so many others have been turned off) by religions. There is a God who loves us all so much that He gives us a lifetime to seek Him. I’m sure you have a Bible, ask God to show you His truth as you read the gospel of John, New Testament. He will give you the truth of what He has done for me and you. Man has and will continue to put rules and their own spin on truth, but Gods word never changes. Prayers your way for when you want the truth of who God really is. Yes He is love, compassionate, sustainer, full of grace and mercy, He is also our creator God and wants us to come to Him. He is also just. SEEK and you shall find.

  11. Emilie @theclevercarrot

    Hey Amanda I can so relate to walking your own path and intuiting what is the ‘right’ thing to do or the ‘right’ road to take. I struggle with this with my kids. We want to teach them to respect all religions, all ways of life, all food preferences while still finding what’s right for them. Not an easy thing to do in a prefab world, where people are so neatly packaged and labeled. National geographic channel will be running a series hosted by Morgan Freeman starting this sunday 4/3 called “The Story of GOd” which apparently will highlight many religions, many views and sacred sites etc. I’m going to tape it and see if it could benefit the kids. As for this soup…. love it! Fennel is sooooooooo underrated I love to use it in soups. This collagen addition is fab! I’ve been drinking a lot of chicken broth lately. Craving collagen? inside and out. Great for the skin! So when it comes to food preferences,what do we call ourselves?….. I guess what we are in the moment? ‘momentarians?’ Great post!

  12. Alison @ Food by Mars

    Darling I am so with you on all of this. Humans always look to label whether it be religion, race, dietary restrictions… You name it!! If only life were that simple. Those are all merely methods and not the actual journey or goal. I get the same questions on being vegetarian and am with you.

    Hope you had a lovely Easter with loved ones, spending time cooking together and eating and laughing is what in my opinion, “God” is all about. Loving life and eachother.

    This. Soup. I love hat you added the collagen to this… I want to try this recipe exactly as is. I use vital proteins in my smoothies normally but you’re inspiring me to use it in hot smoothies too! (Aka soup ?)

    Thanks for the delicious recipe and thoughts on the bigger questions in life… XO

  13. rebecca | DisplacedHousewife

    Such a beautiful and informative post Amanda. Love everything about the content…as well as this soup! I love that you used the nuts to give it that creaminess. Looks delicious and the photos are gorg’. xo

    • amandapaa

      Thank you Rebecca. It means so much that you read. I somehow went down the rabbit hole of thinking about this correlation of how we classify ourselves, and my wish we society to let go of that. Hope you had a great weekend! xo

  14. danielle // rooting the sun

    yes amanda, yes and yes. i, too, share your sentiments on a non-labeled diet. instead i carry a deep respect of food and align it with what my body asks me for. i love this combination of fennel, cabbage, and brazil nuts (my favorite one in the jar) – this soup looks so luxurious, a super coaxing and delicious way to accompany the crisp air.

  15. Thalia @ butter and brioche

    This is a beautiful soup! And I love the photography especially. Xx

    • amandapaa

      Aw, thank you Thalia! I was feeling a little cabbage patch vibe. ;) xo

  16. Abby @ Heart of a Baker

    Your words are ringing so true to me here Amanda! I partially chose to change my blog name since I didn’t want to be classified as ‘vegan’ or be pigeon holed into one person’s idea of eating. Although I do follow that way of eating most of the time, I do partake in a good Wisconsin cheese every once and a while :)