Clean Eating Cabbage Soup

Packed with veggies and flavor, this cabbage soup has simple clean ingredients, is nutritious, and is perfect when you are looking for something light.

Made with cabbage, carrot, celery, tomatoes, and a few aromatics, this cabbage soup is everything you need on days you want something light, nutritious, and filling.Pin

Made with cabbage, carrot, celery, tomatoes, and a few aromatics, this cabbage soup is everything you need on days you want something light, nutritious, and filling. If you think cabbage is boring or you only use it for making slaw, you gotta try this soup for sure. This soup has sweetness from veggies, tangy from the tomatoes, and a subtle smokiness from the roasted red peppers.

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Apart from being low carb, cabbage is nutritious, rich in fiber, and absorbs all the flavor of the recipe. While the soup is light and brothy, there are a lot of possible variations that you can make.

Made with cabbage, carrot, celery, tomatoes, and a few aromatics, this cabbage soup is everything you need on days you want something light, nutritious, and filling.Pin

Ingredients for cabbage soup

  • Cabbage- Green cabbage is best for its tenderness and sweetness when cooked, especially in soups.
  • Veggies – Chopped onion, celery and carrot.
  • Garlic
  • Roasted red pepper – Roasted pepper gives smokiness and also adds sweetness. You can use regular red bell pepper.
  • Crushed Tomato – you can also use fresh tomatoes if you have them on hand.
  • Vegetable stock – If you are not making a vegan version, you can also use chicken stock.
  • Oil
  • Seasoning – bay leaf, paprika, Italian seasoning, salt and pepper
  • Parsley for garnish
Ingredients for cabbage soup.Pin

Step by step

This one-pot recipe takes about 20 minutes to make, once the chopping prep is done. We just need the cabbage cooked, so no long hours of simmering.

  1. Begin with sauteing onion, garlic, carrots, and celery. along with bay leaf Cook until the veggies have softened and aromatic. We are not browning the veggies.
  2. Once veggies are done add roasted bell pepper and tomatos. Mix and cook for 2 minutes.
  3. Then add chopped cabbage and spices followed by vegetable stock.
  4. Cover and cook just until the veggies are cooked through. I like to have a little crunch/crisp to the veggies.
Steps showing how to make cabbage soups.Pin

Variations & Tips

Take this cabbage soup as a base recipe and modify it as per your preference. If you are adding more protein or veggies to the soup, you might consider adjusting the seasoning.

  1. Add protein to make it more filling. Leftover rotisserie chicken and roast turkey are a great option. Vegan proteins like red lentils, chickpeas, and white beans will work here. Make sure the lentils/beans are cooked.
  2. Load it up with more veggies like zucchini, corn, spinach/kale, etc.
  3. Potatoes are a good option to make it more filling and heartier.
  4. Flavour it with Taco seasoning for a Mexican twist.
Made with cabbage, carrot, celery, tomatoes, and a few aromatics, this cabbage soup is everything you need on days you want something light, nutritious, and filling.Pin

Storage

The good thing is this cabbage soup can be made in bulk, portioned, and frozen. The leftovers can also be stored in an airtight container up to 4 days.

More soup recipes to try

Flavours of Kitchen Logo

Clean eating cabbage soup

Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
One pot cabbage soup not only tastes delicious, but its also packed with fiber, is nutritious and quite easy to make.
Servings 6 servings

Ingredients
  

  • ½ head Cabbage chopped, (about 4-5 heaping cups)
  • 2 tablespoons Oil
  • ½ Onion diced
  • 1 Stalk Celery 1/3 – 1/2 cup
  • 2 medium Carrots chopped
  • 2 Bay leaves
  • 1 tablespoon Garlic
  • 1 Roasted Bell pepper
  • 1 can crushed Tomato (14 oz)
  • 1 teaspoon Paprika
  • 1.5 teaspoon Italian seasoning
  • ½ teaspoon pepper
  • ¾ teaspoon Salt
  • 4 cup low sodium Chicken/vegetable stock
  • Fresh parsley for garnishing

Instructions

  • Heat oil in a soup pot. Saute onion, garlic, carrot, celery, and bay leaf for 2 minutes. The veggies need to be softened and aromatic.
  • Add roasted red pepper and tomatoes. Mix and saute for a minute.
  • Stir in chopped cabbage, Italian seasoning, paprika, salt and pepper. Add the stock. Give everything a mix. Cover and cook for 5-8 minutes until the veggies are cooked to desired doneness. ( i prefer to keep the veggies just cooked, tender but still a bit crisp).
  • Once done, add chopped parsley, and serve.

Video

Notes

  1. If the tomatoes are tart, add a large pinch of sugar to balance the tartness. 
  2. Start with 4 cups of stock and adjust the consistency later. 

Nutrition

Serving: 1serving | Calories: 99kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 415mg | Potassium: 441mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3821IU | Vitamin C: 37mg | Calcium: 69mg | Iron: 1mg
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