Low Calorie Cabbage Soup

Name: Low Calorie Cabbage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tablespoon olive oil; 1/2 cup yellow onion (chopped); 1/4 green bell pepper (chopped); 1/2 cup carrot (chopped); 1/2 cup celery (chopped); 3 garlic cloves (minced); 1/4-1/2 teaspoon red pepper flakes; 1 teaspoon salt (plus more, to taste); 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 bay leaf; 1/2 small head green cabbage ((~3 loosely packed cups), shredded); 1/2 cup tomato puree ((see Recipe Notes above)); 4 cup water ((or broth of choice)); 1/4 cup fresh parsley (chopped); lemon wedges (for serving, optional)

Published: Feb 15, 2024 · Modified: Feb 14, 2024 by Lauren Goslin · This post may contain affiliate links · 45 Comments

Jump to Recipe ↓

This low calorie cabbage soup is a delicious way to enjoy cabbage. It's made with lots of vegetables, and it's filling, yet low in carbs and calories.

This is one of my favorite soups. It's light, soothing, and delicious! I love pairing it with a big, fat, cheesy cheese crisp (using my Spelt Tortillas).

Why I love this recipe

It helps when I've overeaten! Given the low carb nature of this soup, it's great after an indulgent meal, and it helps (me) with bloat.

It's delicious! It's true, cabbage can be mighty tasty. The trick with this soup is to let it cook down so that it's nice and soft.

It's packed full of vegetables. There are seven, count'em, SEVEN vegetables in this soup! If you're having trouble getting your daily dose, this is a great way to fit them in.

This recipe is versatile. While I created this to be a 'cleansing' soup, adding in some chicken or beef would work well, as would beans or a scoop of cooked grain.

It's filling! Despite it not having meat or beans, this soup is very satisfying, in terms of satiation.

Ingredients needed

Various vegetables and spices laid out on a white table.

Olive oil - This is for sauteing the veggies and bringing out their flavor. A little bit goes a long way!
Flavoring vegetables (onion, garlic, bell pepper, carrot, and celery) - These veggies all add to both nutrition and flavor.
Various spices - (red pepper flakes, oregano, basil, and bay leaf) - The oregano and basil complement the tomato nicely, while the bay leaf is great for overall flavor when you're not using broth. I like my soup spicy, so I add about 1/2 teaspoon of red pepper flakes, but just use less or even black pepper if you'd prefer it more mild.
Cabbage - The main star! Cabbage is great for so many things, and it's filling without being heavy in your stomach.
Tomato puree and water - This is the base of the recipe, no need for broth!
Parsley and fresh lemon wedges - Both are great accoutrements, helping to flavor and de-bloat.

Recipe steps

Begin by heating the olive oil in a large stock pot.

Add in the onion and bell pepper and cook for 1-2 minutes until softened. Stir in the carrot, celery, garlic, spices, and a big pinch of salt. Cook for another 1-2 minutes.

Sauteing onion and green bell pepper in a large pot. — 1

Carrot, onion, celery, and bell pepper cooking in a large pot. — 1

Add in the cabbage, tomato puree, and water. Bring the mix to a boil and then lower it to a simmer.

Cook the soup until the cabbage is very soft, about 15-20 minutes.

Uncooked cabbage soup in a large pot. — 3

Serve the soup with fresh parsley and lemon wedges (a little squeeze over the top tastes delicious!).

Two bowls of soup laid out on a wood board with bread.

Recipe notes

Add red pepper flakes as desired for spice. I use 1/2 teaspoon, but my husband finds that a bit too much for him.

I use this tomato puree in this recipe. Tomato sauce will also work, but the tomato flavor won't be as pronounced.

Looking for a tomato-free cabbage soup? Try my Chicken Cabbage Soup recipe. It's another favorite!

Comments

4.41 from 37 votes (28 ratings without comment)