Description
A hearty and healthy cabbage soup recipe that is full of flavor and perfect for a light meal. This vegan soup is packed with vegetables and herbs, creating a satisfying dish that is low in calories but high in nutrition.
Ingredients
Scale
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small green cabbage, chopped
Broth and Seasonings:
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 to 6 minutes until vegetables begin to soften.
- Add Cabbage: Stir in the garlic and cook for another minute. Add the chopped cabbage and cook for 5 more minutes, stirring occasionally.
- Add Broth and Seasonings: Pour in the diced tomatoes and vegetable broth. Stir in oregano, thyme, paprika, salt, and black pepper.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, or until the cabbage and vegetables are tender.
- Finish and Serve: Stir in lemon juice and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- This soup is naturally low in calories and great for meal prep.
- Add cooked beans or lentils for extra protein.
- You can also stir in a handful of spinach or kale at the end for added greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 120
- Sugar: 7g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
