Description
This light and nutritious cabbage soup is packed with vibrant vegetables and flavorful spices. Low in calories but high in satisfaction, it’s ideal for a wholesome meal, gentle detox, or weekly meal prep.
Ingredients
- 1 medium head cabbage, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp fresh parsley, chopped
- 1 (14.5 oz) can tomatoes, with juice
- 4 cups vegetable broth
- 1 tbsp lemon juice
- ½ tsp ground black pepper
- ½ tsp paprika
- Salt, to taste
- 1 tsp turmeric
- 1 tbsp olive oil
- 1 tsp ground cumin
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and garlic until fragrant, about 2–3 minutes.
- Add carrots, celery, tomatoes (with juice), parsley, cumin, paprika, turmeric, salt, and pepper. Stir for another 2–3 minutes.
- Mix in the chopped cabbage, pour in vegetable broth and lemon juice.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Taste and adjust seasoning before serving.
Notes
- Puree half the soup for a thicker texture while leaving the rest chunky.
- Add cooked chickpeas, white beans, or shredded chicken for extra protein.
- Swap in other vegetables like bell peppers, zucchini, or green beans for variety.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave with a splash of broth if thickened.
Nutrition
- Serving Size: 1.5 cups
- Calories: 110
- Sugar: 6g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
