Description
A hearty, low-carb cabbage soup packed with vegetables and flavor, perfect for a healthy meal or weight management.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5 cups green cabbage, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until fragrant and translucent.
- Add chopped cabbage, carrots, celery, bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and diced tomatoes with their juices.
- Season with oregano, basil, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes until vegetables are tender.
- Stir in lemon juice before serving for added brightness.
- Serve hot and enjoy!
Notes
- For added protein, you can add cooked chicken or turkey.
- Store leftovers in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months.
- Adjust seasoning to taste with additional herbs or spices.
Nutrition
- Serving Size: 1.5 cups
- Calories: 90
- Sugar: 6g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg