Description
A comforting and hearty cabbage soup recipe packed with nutritious vegetables and flavorful herbs. This vegan and gluten-free soup is perfect for a light and satisfying meal.
Ingredients
Scale
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- ½ head green cabbage, chopped
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups vegetable or chicken broth
Seasonings:
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
Optional:
- Fresh parsley for garnish
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic, carrots, and celery; cook for 5 minutes.
- Add Vegetables: Add cabbage, zucchini, diced tomatoes, and broth. Season with oregano, thyme, paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
- Adjust Seasoning: Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- This soup is naturally low in calories and great for meal prep.
- Feel free to customize with beans, chicken, or sausage for added protein.
- Stores well in the fridge for up to 5 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 7g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
