This cabbage soup is warm, cozy, and perfect when you’re trying to eat lighter but still want something filling. It’s packed with veggies, low in calories, and super simple to make. I love throwing this together when I need a reset or just want a no-fuss healthy dinner. It’s great for meal prep too — the flavors get even better the next day!
Why I Love This Recipe
I first made this soup after a holiday season when I was craving something clean but still comforting. What surprised me most was how tasty it was — not bland like I expected. It quickly became a go-to for busy weeks or when I just want to feel good.
- Comes together in under an hour
- Great for meal prep
- Super budget-friendly
- Low-calorie but still filling
- Loaded with fiber-rich veggies
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1/2 head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Pro Tips
- Chop all your veggies before you start — it makes the cooking process smooth
- If you like it spicier, add more red pepper flakes
- Use fresh lemon juice at the end — it brightens everything
- Don’t skip the parsley — adds a fresh pop to the soup
- This soup freezes really well in single portions
Tools Required
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Measuring cup
- Ladle
Substitutions and Variations
- Swap olive oil for avocado oil
- Use chicken broth instead of vegetable for more protein
- Add zucchini, bell pepper, or spinach if you have it on hand
- Stir in shredded chicken or beans for a heartier meal
- Add a few tablespoons of tomato paste for a richer broth
Make Ahead Tips
You can chop all your vegetables a day ahead and store them in airtight containers in the fridge. The soup also tastes better the next day, so go ahead and make it in advance and reheat as needed.
Cooking Instructions
Step 1: Sauté Onion and Garlic
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook for 3–4 minutes until softened and fragrant.
Step 2: Add Carrots and Celery
Add 3 peeled and sliced carrots and 3 sliced celery stalks to the pot. Cook for 5 more minutes, stirring occasionally, until veggies begin to soften.
Step 3: Add Cabbage
Add 1/2 head of chopped green cabbage into the pot. Stir well and let it cook down for 3 minutes.
Step 4: Add Tomatoes and Broth
Pour in 1 can (14.5 oz) diced tomatoes with juice and 6 cups low-sodium vegetable broth. Stir everything together.
Step 5: Season the Soup
Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 teaspoon red pepper flakes (optional).
Step 6: Simmer
Cover and simmer the soup for 25–30 minutes until all vegetables are tender.
Step 7: Add Lemon Juice and Garnish
Turn off the heat. Stir in the juice of 1/2 lemon. Ladle soup into bowls and garnish with chopped fresh parsley.
Leftovers and Storage
Let the soup cool completely, then store in airtight containers in the fridge for up to 5 days. It freezes great — portion into freezer-safe containers and freeze for up to 3 months. Reheat on the stove or microwave until warm.
Why This Recipe Works (Quick Science)
Cabbage is low in calories but high in fiber, which makes you feel full. The soup is mostly water and fiber-rich veggies, which help with digestion and keep calories low. The lemon juice at the end adds brightness and enhances the flavor without extra salt or fat.
Common Mistakes
- Overcooking the cabbage – it should be soft but not mushy
- Using too much salt early – the flavors concentrate as it cooks
- Skipping the lemon – this soup needs acid to brighten it up
- Not chopping veggies evenly – helps them cook at the same rate
What to Serve With
- A slice of whole grain bread
- A side of grilled chicken for more protein
- A light cucumber salad
- Roasted sweet potatoes
FAQ
Can I make this in a slow cooker?
Yes! Add everything except lemon juice and parsley. Cook on low for 6–7 hours. Add lemon and parsley before serving.
Is it spicy?
Only a little, and only if you use the red pepper flakes. You can skip them.
Can I use red cabbage?
You can, but it’ll change the color of the broth. Green cabbage is more traditional here.
How many servings does it make?
This makes about 6 bowls.
How long does it take?
About 45 minutes total — 15 minutes to prep and 30 minutes to cook.
Macros (Per Serving – Makes 6)
- Calories: 110
- Protein: 3g
- Carbs: 17g
- Fat: 3g
- Fiber: 5g
- Sugar: 8g
Give this cozy soup a try and see how satisfying clean eating can be. If you make it, I’d love to hear how it turned out! Leave a comment below and let me know if you made any fun changes or have any questions.
