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This light cabbage soup combines fresh vegetables and herbs for a healthy, comforting meal. Ready in under an hour, it’s a great choice for easy weeknight dinners or meal prep. Perfect for those seeking a low-calorie, vegan-friendly option.
Comforting, low-calorie cabbage soup that’s ready in under an hour with simple fresh ingredients.
This light cabbage soup offers a warm and comforting meal that’s gentle on the stomach. It’s perfect for those seeking a nourishing dish without heaviness.
Fresh vegetables and herbs blend seamlessly to create a flavorful broth that’s both satisfying and light. The natural sweetness of cabbage shines through, enhanced by subtle garlic and onion notes.
Ideal for chilly days or a quick lunch, this soup is easy to prepare and beginner-friendly. It’s a wonderful way to enjoy seasonal produce while keeping cooking simple and fuss-free.
Recipe Overview
Why This Recipe Works
Here’s why this Light Cabbage Soup Recipe recipe has become a go-to favorite.
Why We Love It
- Low in calories yet filling, making it great for weight management.
- Packed with fiber and vitamins to support digestion and immunity.
- Uses fresh, accessible ingredients that are easy to find year-round.
- Vegan and gluten-free, suitable for various dietary needs.
- Quick to prepare, perfect for busy weeknights or meal prep.
- Versatile and adaptable with pantry staples and optional add-ins.
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Key Ingredients
Using fresh green cabbage is essential for the best texture and flavor. It softens nicely without becoming mushy, providing a pleasant bite and natural sweetness that defines this soup.
Gather these simple, fresh ingredients to create a flavorful cabbage soup that’s light yet satisfying.
Ingredient Notes
- 1 medium head green cabbage, cored and chopped (about 6 cups)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
- Juice of half a lemon (optional)
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Equipment Needed
Step-by-Step Instructions
Follow these straightforward steps to prepare a flavorful and comforting light cabbage soup.
Pro Tip
Simmer the soup gently rather than boiling vigorously to keep the cabbage tender but intact, preserving both texture and flavor.
Success Tips
- Use fresh green cabbage for the best texture and flavor.
- Avoid boiling vigorously to keep the cabbage tender and intact.
- Add lemon juice at the end to brighten the flavors.
- Don’t skip sautéing the aromatics; it builds a richer broth.
- Leftovers taste even better the next day as flavors meld.
Ingredient Swaps
If you need alternatives or want to tweak the recipe, consider these ingredient swaps.
Best Substitutions
- Use Napa cabbage or savoy cabbage instead of green cabbage for a milder flavor.
- Replace vegetable broth with chicken broth if not vegan.
- Swap fresh herbs for dried if fresh aren’t available (reduce quantity by half).
- Use canned tomatoes with herbs for extra flavor.
- Add diced potatoes or parsnips for a heartier soup.
Frequently Asked Questions
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Store it in airtight containers for up to 3 months and thaw overnight in the fridge before reheating.
Q: Can I make this soup ahead of time?
A: Absolutely. The flavors develop even more after resting overnight in the fridge, making it a great make-ahead meal.
Q: Is this soup suitable for vegans?
A: Yes, this recipe uses vegetable broth and no animal products, making it vegan-friendly.
Q: Can I add protein to this soup?
A: You can add cooked beans or lentils for extra protein, or serve with a side of grilled chicken if not vegan.
Storage Tips
Proper storage helps maintain the soup’s freshness and flavor for later enjoyment.
Storage & Reheating
- Let the soup cool completely before refrigerating in an airtight container.
- Store in the fridge for up to 4 days.
- Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop to avoid overcooking the cabbage.
What to Serve With It
Serve this light cabbage soup alongside these complementary dishes for a complete meal.
Serving Suggestions
- Crusty whole-grain bread or garlic bread
- Simple green salad with vinaigrette
- Roasted root vegetables
- Grilled cheese sandwich
Light Cabbage Soup Recipe
Ingredients
- ☐ 1 medium head green cabbage, cored and chopped (about 6 cups)
- ☐ 2 tablespoons olive oil
- ☐ 1 large onion, diced
- ☐ 3 cloves garlic, minced
- ☐ 3 medium carrots, peeled and sliced
- ☐ 3 stalks celery, sliced
- ☐ 6 cups vegetable broth
- ☐ 1 can (14.5 oz) diced tomatoes, undrained
- ☐ 1 teaspoon dried thyme
- ☐ 1 teaspoon dried oregano
- ☐ Salt and freshly ground black pepper, to taste
- ☐ 1 bay leaf
- ☐ 2 tablespoons fresh parsley, chopped (optional)
- ☐ Juice of half a lemon (optional)
Instructions
-
1
Heat 2 tablespoons of olive oil in a large soup pot over medium heat until shimmering. -
2
Add the diced onion, sliced carrots, and celery. Sauté until the vegetables soften and the onion becomes translucent, about 5-7 minutes, stirring occasionally. -
3
Stir in the minced garlic and cook for another 1 minute until fragrant, taking care not to burn it. -
4
Add the chopped cabbage, diced tomatoes with their juice, and vegetable broth to the pot. Stir to combine all ingredients. -
5
Season with dried thyme, oregano, bay leaf, salt, and pepper. Bring the soup to a gentle simmer over medium-low heat. -
6
Cover and cook for 30-40 minutes, stirring occasionally, until the cabbage is tender but still holds its shape. -
7
Remove the bay leaf and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice if desired. -
8
Garnish with chopped fresh parsley before serving to add a bright, fresh note.
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