Description
A hearty, healthy, and low-carb cabbage soup packed with vegetables, perfect for weight loss or a light, comforting meal.
Ingredients
Units
Scale
- 1 small head cabbage, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 zucchini, diced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until translucent.
- Stir in carrots, celery, and bell pepper; cook for 5 minutes.
- Add the cabbage and zucchini, stirring well.
- Pour in the vegetable broth and diced tomatoes with their juice.
- Season with oregano, basil, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, until vegetables are tender.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
- For added protein, you can include cooked shredded chicken or ground turkey.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for easy meal prep and quick meals later.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg