Description
This low carb cabbage soup is a light yet filling dish made with fresh vegetables and savory broth. It’s perfect for anyone looking for a healthy, low-calorie meal that’s both nutritious and satisfying.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1 zucchini, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add cabbage, carrots, and celery. Cook for 5–7 minutes, stirring occasionally.
- Pour in diced tomatoes and broth. Stir in basil, oregano, salt, and pepper.
- Bring soup to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.
- Optional: Add zucchini in the last 10 minutes of cooking for added variety.
- Taste and adjust seasoning before serving. Serve hot.
Notes
- Soup can be stored in the refrigerator for up to 5 days or frozen for 2 months.
- For added protein, stir in cooked chicken or ground turkey.
- Great for meal prep and weight management diets.
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 5g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg