If you’re on the hunt for a comforting, nourishing meal that’s both simple and brimming with flavor, I’ve got just the thing for you. This Healthy Cabbage Soup Recipe has become a staple in my kitchen — it’s light yet satisfying, bursting with wholesome veggies, and perfect for cozy nights or anytime you want a guilt-free pick-me-up. Stick with me, and I’ll walk you through everything so you can whip up this fan-freaking-tastic soup with ease and confidence!
Why You’ll Love This Recipe
- Simple, clean ingredients: You probably already have most of these veggies in your fridge, making it easy to pull together fast.
- Nutritious and low-cal: This soup feels hearty but stays light, perfect for anyone wanting to eat well without feeling heavy.
- Versatile and forgiving: You can tweak it a bunch depending on what you have or your mood — I’ll tell you all about it down below.
- Saves well and tastes even better the next day: Bonus points for meal prepping or having leftovers ready in a flash.
Ingredients You’ll Need
What’s beautiful about this Healthy Cabbage Soup Recipe is how these humble, fresh ingredients come together to create something magical. I recommend using fresh veggies, and when it comes to broth, a good-quality vegetable broth makes all the difference.
- Olive oil: Adds a subtle richness while keeping the soup heart-healthy.
- Onion: Gives a naturally sweet base flavor when sautéed.
- Carrot: Adds a touch of sweetness and color, balancing the greens.
- Celery stalks: Provide a mild, aromatic backbone to the flavor profile.
- Garlic cloves: Essential for that warming, savory punch.
- Dried oregano and basil: Toss in for Mediterranean hints that complement the cabbage beautifully.
- Salt: Season gradually—it brings out the flavors but you don’t want to overdo it.
- Half a cabbage: The star of the show, packed with fiber and crunch.
- Canned diced tomatoes: Add acidity and sweetness that liven up the soup.
- Vegetable broth: Use 4 to 6 cups depending on whether you like your soup thick or more brothy.
- Lemon juice: I love the brightness it adds right at the end—it’s a game-changer.
- Fresh parsley: Finishes the soup with a fresh herbal note.
- Cracked black pepper: Add to taste for that mild kick.
Variations
I like to mix things up depending on what’s in my pantry or who I’m cooking for. This Healthy Cabbage Soup Recipe is a wonderful canvas, so don’t hesitate to make it your own.
- Spicy kick: Adding a pinch of red pepper flakes turns up the heat, which my family absolutely loves on chilly days.
- Hearty protein: Stir in cooked chickpeas or white beans to make it lunch-worthy and keep you full longer.
- Seasonal twist: Swap parsley with fresh dill or cilantro for a different herbal vibe depending on the season.
- Meat option: If you’re not vegetarian, cooked chicken sausage chunks can make the soup a bit heartier.
How to Make Healthy Cabbage Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating your olive oil in a big pot over medium-high heat. Toss in the diced onions, carrots, and celery, and let them cook gently for 4 to 5 minutes. I always pause at this point to smell those sweet onion aromas—that’s when you know things are off to a great start. Keep stirring so nothing sticks or browns too much; the goal is soft, tender veggies, not burnt ones.
Step 2: Add Garlic and Herbs
Now stir in minced garlic, oregano, basil, and salt. Cook everything together for just about a minute—garlic can go from fragrant to bitter if you leave it too long, so keep an eye on it and stir gently.
Step 3: Cook the Cabbage
Add your chopped cabbage to the pot and give it a good stir. Let it sweat down for about 5 minutes, stirring often so it softens evenly. You’ll notice the cabbage shrink considerably—that’s when you know it’s ready for the next step.
Step 4: Simmer the Soup
Pour in the diced tomatoes and vegetable broth, then let the soup simmer uncovered for around 10 minutes. This is when the flavors marry and the soup thickens just a little. If you prefer a brothier soup, go for 6 cups of broth; for a thicker, stew-like version, stick closer to 4 cups.
Step 5: Finish with Freshness
Remove the pot from heat and stir in fresh lemon juice, parsley, and freshly cracked black pepper. I always add the lemon right at the end—it brightens the whole pot and keeps the flavors vibrant. Taste and adjust seasonings as you like, then serve warm and watch your family go crazy for this simple, healthy delight.
Pro Tips for Making Healthy Cabbage Soup Recipe
- Don’t overcook the cabbage: Keep it tender but still a little crisp so the soup feels fresh and vibrant.
- Use fresh herbs whenever possible: It makes a marked difference in flavor and livens up the soup beautifully.
- Adjust broth quantity to your liking: I usually start with less and add more if needed, so you’re in control of thickness.
- Add lemon juice at the end: Learned this the hard way—adding lemon too early makes it taste sour instead of bright.
How to Serve Healthy Cabbage Soup Recipe
Garnishes
I love finishing this soup with a sprinkle of fresh parsley for that pop of color and freshness. Sometimes, I’ll add a dollop of plain Greek yogurt or a drizzle of extra virgin olive oil to make it a little creamier and richer. Cracked black pepper and a bit of lemon zest are another one of my favorites for extra zing.
Side Dishes
This soup shines on its own, but I especially enjoy pairing it with crunchy whole-grain bread, warm pita, or a crisp side salad when I want my meal to feel extra satisfying. Some toasted nuts or seeds on the side also add a nice crunch contrast.
Creative Ways to Present
For special occasions, serve the soup in rustic bread bowls—they soak up the flavors perfectly and make the meal feel cozy and festive. I’ve also ladled it into colorful ceramic bowls with a side of lemon wedges and fresh herbs on the table so everyone can customize their serving just the way they like.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. The flavors meld beautifully overnight, so if you’re making this ahead for work lunches or dinners, you’re in for a treat the next day.
Freezing
Freezing this Healthy Cabbage Soup Recipe works really well. Just cool it completely before portioning into freezer-safe containers or bags. It keeps nicely for up to 3 months — perfect to have on hand for when you want a quick, healthy meal without fuss.
Reheating
I reheat leftovers gently on the stovetop over medium-low heat to preserve the texture of the cabbage and veggies. Adding a splash of vegetable broth or water helps loosen the soup if it’s thickened too much in the fridge.
FAQs
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Can I make this Healthy Cabbage Soup Recipe vegan?
Absolutely! This recipe is naturally vegan as long as you use vegetable broth and avoid adding any animal-based toppings. It’s perfect for anyone following a plant-based diet without sacrificing taste or nutrition.
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What kind of cabbage works best?
I usually use green cabbage for its mild flavor and nice texture, but you can also try savoy or red cabbage for a bit of color and variation. Just chop it finely so it cooks evenly.
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Can I add other vegetables?
Definitely! Feel free to toss in zucchini, bell peppers, or even spinach for extra nutrients and flavor layers. Just adjust cooking times slightly depending on the veggies you add.
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How thick should the soup be?
That’s entirely up to you! I like mine somewhere in the middle — not too watery but not as thick as a stew. Using 4 cups of broth gives a denser texture, while 6 cups result in a lighter broth-based soup.
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Is this recipe good for weight loss?
Yes, this Healthy Cabbage Soup Recipe is low in calories, high in fiber, and keeps you full without a lot of fat or carbs — making it a fantastic option if you’re watching your weight or just want a healthy, balanced meal.
Final Thoughts
When I first tried this Healthy Cabbage Soup Recipe, I was pleasantly surprised by how such simple ingredients could create such a deeply satisfying meal. It’s become my go-to when I want something easy, healthy, and delicious without spending hours in the kitchen. I hope you’ll give it a try and find it as comforting and versatile as I do—because good food should feel that way, like a warm hug on a busy day. Now, grab your pot and have fun making it your own!
Print
Healthy Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
A cozy and healthy cabbage soup recipe featuring fresh vegetables, aromatic herbs, and a light lemon finish. Perfect as a low-carb, nourishing meal that comes together quickly on the stovetop.
Ingredients
Vegetables
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- ½ cabbage, chopped
- 2 garlic cloves, minced
Herbs and Spices
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- Cracked black pepper, to taste
- ¼ cup roughly chopped fresh parsley
Liquids & Oil
- 2 tablespoons olive oil
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth (depending on desired thickness)
- 1 to 2 tablespoons lemon juice
Instructions
- Cook the vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onions, carrot, and celery. Sauté for 4 to 5 minutes until the vegetables begin to soften.
- Add the aromatics: Stir in the minced garlic along with the dried oregano, dried basil, and salt. Cook for an additional minute, allowing the spices and garlic to release their aromas.
- Sweat the cabbage: Add the chopped cabbage to the pot and cook for about 5 minutes, stirring frequently to help the cabbage soften without browning.
- Simmer the soup: Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a simmer, leaving the pot uncovered. Let it cook for 10 minutes or until all the vegetables are tender to your liking.
- Finish and serve: Remove the pot from heat. Stir in lemon juice, fresh parsley, and cracked black pepper to taste. Mix well and serve hot for a comforting and healthy meal.
Notes
- This cabbage soup is a low-carb, healthy option packed with vitamins and fiber, perfect for a light lunch or dinner.
- You can adjust the thickness by varying the amount of vegetable broth according to your preference.
- Fresh parsley and lemon juice brighten the flavors at the end, enhancing the overall taste profile.
- Feel free to add a pinch of red pepper flakes for a subtle heat if desired.
- Serve with crusty bread or a side salad for a more substantial meal.
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 9 g
- Sodium: 469 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
