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Clean eating cabbage soup

One pot cabbage soup not only tastes delicious, but its also packed with fiber, is nutritious and quite easy to make.
Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 99kcal
Author Subhasmita

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