Description
A vibrant, low-calorie, and nutrient-rich soup packed with cabbage, carrots, celery, and warming spices. Ideal for supporting weight loss and healthy eating goals without sacrificing flavor.
Ingredients
1 medium head of cabbage (about 6 cups, chopped)
1 large onion, chopped
3 medium carrots, peeled and diced
2 celery stalks, chopped
1 bell pepper, diced (optional)
1 Tbsp olive oil
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or chicken broth)
1 tsp ground turmeric
1 tsp cumin
½ tsp black pepper
½ tsp cayenne pepper (optional)
Salt, to taste
Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Sauté the onion for 3–4 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in carrots, celery, and bell pepper (if using). Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add chopped cabbage and canned tomatoes with juice. Stir to combine.
- Season with turmeric, cumin, black pepper, and cayenne (if using). Pour in the broth and bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes until cabbage is tender and flavors meld.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley or cilantro.
Notes
- Use chicken broth for a non-vegetarian version.
- Add zucchini, green beans, spinach, or kale for more variety.
- Partially blend the soup for a creamier texture.
- Stir in cooked beans, shredded chicken, or tofu for added protein.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 90
- Sugar: 6g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
