BEST Cabbage Soup
A cozy, healthy, and low-calorie blend of cabbage, vegetables, and herbs for an easy meal.
30m4Servings
Nutrition
132kcal
2gProtein
15gCarbs
8gFat
Ingredients
Olive Oil
2 tbsp
Onion
1 piece
Carrot
1 piece
Celery Stalks
2 pieces
Garlic Cloves
2 cloves
Dried Oregano
½ tsp
Dried Basil
½ tsp
Salt
To taste
½ tsp
Cabbage
0.5 whole
Diced Tomatoes
14 oz
Vegetable Broth
4 cups
Lemon Juice
1 tbsp
Fresh Parsley
roughly chopped
¼ cup
Cracked Black Pepper
to taste
1 pinch
Instructions
1Cook the Vegetables
5m
5mHeat oil
Heat the olive oil in a large pot over medium-high heat.
Sauté mirepoix
Add the diced onion, carrot, and celery. Cook for 4 to 5 minutes until slightly softened.
2Add Aromatics and Cabbage
6m
6mAdd garlic and spices
Add the minced garlic and dried oregano and basil. Stir for another minute until fragrant.
Add cabbage
Toss in the chopped cabbage and let it sweat for about 5 minutes, stirring frequently, until the leaves become nice and soft.
3Simmer the Soup
10m
10mAdd broth and tomatoes
Pour in the vegetable broth and diced tomatoes.
Simmer
Let the soup simmer uncovered for about 10 minutes, or until the vegetables are softened to your liking.
4Finish and Serve
1m
1mAdd final touches
Remove the pot from the heat. Stir in the lemon juice, fresh parsley, and cracked black pepper.
Serve
Give it another stir and serve hot.
Tips
For a more brothy soup, feel free to add extra vegetable broth.
This soup stores well in the refrigerator for 4-5 days and can be frozen for up to 3 months.
Add shredded chicken, ground meat, white beans, chickpeas, or lentils to make the soup heartier.