Cabbage Soup Recipe
This easy, healthy Cabbage Soup Recipe is a one-pot, low carb, vegetarian comfort food that warms you up on chilly evenings. It's high in fiber, rich in vitamin C, and under 200 calories per serving.
Ingredients
- 1 tbsp extra-virgin olive oil or avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced (sub: garlic powder, 1 tsp)
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 1 head small green cabbage cored and thinly sliced
- 1 can diced tomatoes no-salt-added
- 6 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika adds a warm depth
- 1/2 tsp red pepper flakes optional, for a little kick
- Kosher salt and black pepper to taste
- Juice of 1/2 lemon brightens the flavors
- Chopped fresh parsley or cilantro for garnish
Instructions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté onion and garlic until translucent.
- Add carrots and celery, sauté until they soften. Then add sliced cabbage and wilt it down.
- Pour in diced tomatoes and vegetable broth. Add thyme, paprika, red pepper flakes, salt, and pepper. Bring to a gentle boil.
- Reduce heat, cover, and let simmer for 20 minutes until vegetables are tender.
- Taste and adjust seasoning. Add lemon juice for brightness. Serve hot garnished with parsley.
Notes
Look for firm cabbage with crisp leaves and dice veggies uniformly for even cooking. Customizable variations include adding beans for protein or coconut milk for a creamy finish. Store leftovers in the fridge for up to 4 days or freeze for longer.
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