Description
A hearty and healthy vegan cabbage soup packed with fresh vegetables and aromatic herbs. This gluten-free, low-carb soup is perfect for a light yet satisfying meal, simmered to tender perfection and garnished with fresh parsley for a burst of flavor.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 small green cabbage, chopped (about 6 cups)
- 1 zucchini, chopped
Liquids and Canned Goods
- 1 14.5-ounce can diced tomatoes with juice
- 6 cups low-sodium vegetable broth
Oils and Condiments
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice (optional)
Spices and Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Root Vegetables: Add the sliced carrots and chopped celery to the pot and cook for 3 more minutes, stirring occasionally to blend the flavors.
- Incorporate Cabbage and Zucchini: Stir in the chopped cabbage and zucchini. Continue cooking for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juice, vegetable broth, and tomato paste. Add dried oregano, dried basil, thyme, paprika, salt, and black pepper to taste. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 25 to 30 minutes, or until all the vegetables are tender.
- Final Touches: If desired, stir in the lemon juice to brighten the flavors. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with the chopped fresh parsley. Serve hot for a nourishing meal.
Notes
- This soup stores well and tastes even better the next day.
- For extra protein, add cooked beans or shredded chicken.
- To make it spicier, add a pinch of red pepper flakes during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 110
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
