Description
This easy, low-carb cabbage soup is packed with vibrant vegetables, hearty flavors, and warming spices. It’s perfect for a healthy, cozy meal that comes together in just 30 minutes!
Ingredients
Scale
Base Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- ½ head of cabbage, chopped
- 1 (14-ounce) can diced tomatoes
- 4–6 cups vegetable broth (depending on desired thickness)
Aromatics and Spices:
- 2 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- Cracked black pepper, to taste
Finishers:
- 1–2 tbsp lemon juice
- ¼ cup fresh parsley, roughly chopped
Instructions
Cook the Vegetables:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced onion, carrot, and celery, and sauté for 4–5 minutes until softened.
2. Add the Aromatics:
- Stir in the minced garlic, dried oregano, dried basil, and salt.
- Cook for an additional 1 minute, stirring constantly to release the flavors.
3. Add the Remaining Ingredients:
- Add the chopped cabbage, diced tomatoes, and vegetable broth to the pot.
- Stir well, bring to a boil, then reduce the heat to low and simmer for 10–15 minutes, or until the cabbage is tender.
4. Finish the Soup:
- Stir in the lemon juice and fresh parsley just before serving.
- Season with additional salt and cracked black pepper to taste.
Notes
- You can make this soup in advance and store it in the fridge for up to 3–4 days.
- For added protein, consider adding beans, lentils, or shredded chicken to the soup.
- Adjust the vegetable broth to your preference for a thicker or more broth-heavy soup.
Nutrition
- Serving Size: 1 serving
- Calories: 180kcal
- Sodium: 600mg
- Fat: 4g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg