This warm and satisfying Healthy Cabbage Soup combines tender cabbage, sweet tomatoes, and savory onions in a light broth. It’s perfect for a cozy meal that’s low in calories but rich in flavor. The subtle notes of garlic and thyme enhance the taste, while the celery adds a crisp texture. This soup is a classic choice for those looking to enjoy a nutritious, hearty dish without extra calories, making it ideal for any time of year.
Did You Know?
Why is Cabbage Soup So Popular for Health?
Cabbage soup has gained a reputation as a health-boosting soup due to its high nutrient content and low calories, making it popular for those looking to cleanse or reset their diet. It’s rich in vitamin C, vitamin K, and fiber, supporting immune health and digestion. Additionally, cabbage has natural diuretic properties, which can help reduce bloating. This soup is a go-to option for people seeking a light, hydrating meal that’s still satisfying.
Yield:
8 servings
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
4 stalks celery, chopped
1 medium head of green cabbage, cored and chopped
1 can (14.5 oz) diced tomatoes, with juice
8 cups vegetable broth or water (adjust for desired thickness)
1 teaspoon salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Optional: fresh parsley for garnish
Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Personal Tip: Sautéing the onions first helps build a flavorful base, bringing out their natural sweetness.
2. Add the Celery and Cabbage:
Stir in the chopped celery and cabbage, cooking for another 5-7 minutes until the cabbage begins to soften slightly.
Personal Tip: Stirring the cabbage well ensures that it absorbs the flavor of the onion and garlic, adding depth to the soup.
3. Add the Tomatoes and Broth:
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir well to combine. Add the salt, black pepper, dried thyme, and dried oregano.
Personal Tip: Use a can of fire-roasted tomatoes for a deeper flavor if you like a smoky touch.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally.
Personal Tip: Keep the pot partially covered to retain moisture while allowing some steam to escape for better concentration of flavors.
5. Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with fresh parsley if desired.
Personal Tip: A dash of lemon juice added just before serving can brighten the flavors, making the soup even more refreshing.
Nutritional Information (Per Serving):
Calories: 90, Protein: 3g, Carbohydrates: 15g, Fiber: 4g, Net Carbohydrates: 11g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 380mg, Sugars: 6g, Glycemic Index: Low
Kitchen Tips, Great Ideas, How to Save Money
- Buy Cabbage in Bulk: Cabbage is inexpensive and keeps well in the fridge for weeks, making it a great budget-friendly vegetable.
- Use Fresh Herbs Sparingly: If you don’t have fresh parsley, use a teaspoon of dried parsley or skip the garnish. Dried herbs last longer and still add great flavor.
- Freeze for Later: This soup freezes well. Store in airtight containers for up to 3 months for a quick, healthy meal.
- Make a Broth Boost: If you want to stretch your vegetable broth, add a few extra cups of water along with a bouillon cube to enhance the flavor without extra cost.
- Add Protein: For a heartier version, add a can of white beans or chickpeas. This increases the protein content, making it a complete meal.
- Double the Recipe: Batch cooking saves time and money. Double the ingredients and enjoy the soup throughout the week.
- Stir Often: To prevent the cabbage from sticking to the bottom, stir the soup every 10 minutes while simmering.
- Adjust to Your Liking: Feel free to add more tomatoes or celery to adjust the flavor to your preference.
- Make it Spicy: If you like a bit of heat, add a pinch of red pepper flakes while sautéing the garlic.
- Store Herbs Properly: Store leftover thyme and oregano in an airtight container to keep them fresh longer, ensuring they’re ready for your next recipe.
Let’s Learn About Different Types of Cabbages
1. Green Cabbage: The most common type, with a mild flavor and dense, crunchy leaves. It’s perfect for soups like this one, as it holds up well when cooked and absorbs the flavors of the broth.
2. Red Cabbage: With its vibrant purple color, red cabbage has a slightly earthier taste and adds a beautiful color to salads and slaws. It can also be used in soups but may tint the broth.
3. Savoy Cabbage: Recognizable by its crinkled, tender leaves, Savoy cabbage has a more delicate flavor and a softer texture, making it great for raw dishes and light soups. It cooks quickly and pairs well with other vegetables.