Description
A hearty and healthy vegan cabbage soup packed with fresh vegetables and flavorful herbs. This easy-to-make recipe is perfect for a light lunch or dinner, featuring nutrient-dense ingredients that support detox and weight loss goals. It’s gluten-free, low in calories, and tastes even better the next day.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1/2 head green cabbage, chopped
- 1 zucchini, chopped
Liquids
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups low-sodium vegetable or chicken broth
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
- Add root vegetables: Stir in the sliced carrots and celery. Cook for another 5 minutes, allowing the vegetables to start softening.
- Add cabbage and zucchini: Mix in the chopped cabbage and zucchini, cooking for an additional 2 minutes to combine flavors and slightly wilt the greens.
- Combine liquids and seasonings: Pour in the diced tomatoes with their juice and the low-sodium broth. Season the soup with salt, black pepper, dried thyme, paprika, and red pepper flakes if using. Stir well.
- Simmer: Bring the soup to a boil, then reduce heat and let it simmer uncovered for 25 to 30 minutes, or until all vegetables are tender.
- Adjust and finish: Taste the soup and adjust seasoning as needed. Stir in chopped fresh parsley just before serving to add a burst of freshness.
Notes
- This soup stores well and develops deeper flavors when reheated the next day.
- For extra protein, add cooked beans such as cannellini or chickpeas, or shredded cooked chicken if not vegan.
- Use low-sodium broth to better control salt levels.
- You can omit red pepper flakes for a milder flavor.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 95
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
