Craving a bowl of comfort that won’t weigh you down? Dive into this Keto-friendly Cabbage and Vegetable Soup—packed with flavour, low in carbs, and perfect for cozying up on any day of the week!
Nothing says comfort food like a hearty bowl of soup! Am I right? Packed and loaded with veggies, this cabbage and vegetable soup is as healthy and nutritious as it is delicious. It’s easy to make, is like a hug in a bowl, and is something you can feel downright good about eating.
With soup season upon us (oh no…ALREADY?!), it’s time to start changing into sweats and surrounding yourself with all of the things that will make your body feel all warm and cozy inside. The blankets. The lattes. And the soups. ANY AND ALL OF THE SOUPS.
It actually kind of makes me laugh thinking about a bowl of cabbage soup. Now why on Earth would a bowl of cabbage soup make anyone laugh, you might ask?! Well, back in highschool, when I knew nowhere near as much as I thought I knew about what it means to actually eat healthy, I put my little ol’ 14 year old self on the cabbage soup diet.
And so, when I look at a bowl of cabbage soup, all I can see is a younger version of myself trying to scarf it down at the dinner (and lunch and breakfast….) table unbothered for a whole damn week straight. And while I had no business being on any diet at 14 – let alone the cabbage soup diet – I can at least thank my lucky stars that it didn’t scar me out of eating cabbage soup for the rest of my life.
So, yes. This cabbage and vegetable soup may be healthy, packed with delicious veggies, give you a whole whack of good nutrients, and make you feel good from the inside out buuuut you don’t need to be on a diet to want to eat it. And, spoiler alert, you don’t have to eat it for breakfast, lunch, and dinner for 7 days straight. Although it’s so comforting and dang delicious that you might just want to! 😉
CABBAGE AND VEGETABLE SOUP INGREDIENTS
Get ready for a bowl of pure comfort with this keto cabbage and vegetable soup! Packed with fresh, vibrant veggies and savory flavours, this soup is perfect for those days when you need something hearty but still low in carbs. Whether you’re curling up on the couch or serving up a healthy lunch, this soup has got you covered. Let’s discuss each ingredient in a little bit more detail down below:
- Cabbage: The star of the show, chopped into tender bits that add a satisfying crunch and bulk up the soup while keeping it low-carb. Plus, it’s packed with vitamins and fiber! Green cabbage works best in this recipe.
- Oil: A splash of olive oil gets the flavour party started by sautéing the onions and garlic, giving everything a rich, aromatic base. I used olive oil but you can use a different oil (such as avocado) instead, if you prefer.
- Onion: Add a sweet, caramelized kick to the soup, making every spoonful a bit more flavourful. White or yellow onions work best in this cabbage and vegetable soup recipe.
- Garlic: Adds an irresistible savory depth of flavour to the soup.
- Carrots: Add a subtle sweetness and a pop of colour, balancing out the savory notes of the soup.
- Celery: Adds a refreshing crunch and a hint of earthiness that complements the other veggies perfectly.
- Bell Pepper: Contributes a burst of flavour and vibrant colour, making the soup look as good as it tastes. I used green bell pepper for this recipe. However, you can use red, yellow, or orange bell pepper instead if that’s all you have on hand or if you prefer.
- Zucchini: Cooks down to a soft, comforting texture that absorbs all the delicious flavours of the broth.
- Green Beans: Add a bit of snap and freshness to the mix, keeping the soup light and lively.
- Broth: The savory liquid gold that brings all the flavours together, making the soup rich and satisfying without adding excess sodium. I used veggie broth for this cabbage soup recipe. However, chicken broth will also work just fine.
- Diced Tomatoes: Canned diced tomatoes provide a touch of acidity and sweetness, enhancing the overall flavour profile of the soup.
- Dried Thyme: Adds a warm, earthy aroma that complements the other ingredients and makes the soup smell amazing.
- Dried Oregano: Gives the soup a classic, Italian touch with its bold, slightly peppery flavour.
- Bay Leaf: Toss in a bay leaf for a subtle depth of flavour that rounds out the soup’s taste—just remember to remove it before serving!
- Salt and Pepper: Essential for seasoning! A pinch of salt and a few cracks of black pepper elevate all the flavours and bring the soup together.
HOW TO MAKE CABBAGE SOUP WITH VEGETABLES (KEY TIPS)
You can find full instructions for how to make this healthy cabbage soup recipe in the recipe card down below. But here are a few quick tips to keep in mind:
- Sauté for flavour. Don’t skip the step of sautéing the onions and garlic. It creates a flavourful base and brings out the natural sweetness in the vegetables.
- Chop evenly. Cut all your vegetables into similar-sized pieces to ensure they cook evenly. This helps every spoonful of soup have a consistent texture and ensures that no one ingredient overpowers another.
- Simmer with the lid ajar. Keep the lid slightly open while simmering to let some steam escape. This prevents the soup from becoming too watery and helps concentrate the flavours.
- Adjust seasoning. Taste your soup towards the end of cooking and adjust the seasoning with salt and pepper as needed. The flavours will develop as it simmers, so this final adjustment is key.
- Wait to add the fresh cabbage until the end. Adding the cabbage in the last 10 minutes of cooking keeps it crisp-tender and avoids overcooking it.
- Let it rest. Allow the soup to sit for a few minutes after cooking. This lets the flavours meld together and enhances the overall taste.
FREQUENTLY ASKED QUESTIONS
Eating cabbage and vegetable soup offers a range of health benefits, making it a nutritious choice for any meal. Packed with cabbage and a variety of vegetables, this soup is rich in vitamins, minerals, and antioxidants, contributing to overall well-being. Cabbage, in particular, is known for its high content of vitamin C and fiber, which supports immune health and aids digestion. The soup’s low calorie and high water content can help with hydration and weight management, as it fills you up without adding many calories.
Additionally, all of the other different vegetables provide a broad spectrum of nutrients, promoting heart health, reducing inflammation, and supporting metabolic functions. Enjoying a bowl of cabbage and vegetable soup can be a tasty way to boost your intake of essential nutrients while keeping your meals light and satisfying.
While cabbage soup is often touted as a low-calorie, nutrient-dense food that can support weight loss, it won’t specifically target belly fat. The key to losing belly fat is a combination of overall calorie reduction, balanced nutrition, and regular exercise.
Cabbage soup can be a healthy part of a weight-loss plan due to its low calorie and high fiber content, which helps you feel full and satisfied. However, no single food, including cabbage soup, will directly burn fat from specific areas of the body. Instead, focus on a well-rounded diet and a consistent exercise routine to achieve a healthier body composition and reduce belly fat.
If your cabbage soup tastes bland, it’s likely missing a few key elements to boost its flavour profile. First, ensure you’ve properly seasoned the soup with salt and pepper, as these basic seasonings are crucial for bringing out the natural flavours of the vegetables. Also, don’t underestimate the power of aromatics like garlic and onions—sautéing them before adding the broth can infuse your soup with a rich, savory base.
Adding herbs and spices, such as thyme, oregano, and bay leaves, can provide depth and complexity. If your soup still seems flat, try a splash of vinegar or a squeeze of lemon juice to brighten and balance the flavours. Sometimes, a bit of extra seasoning or a touch of acid is all it needs to transform it from bland to brilliant.
Cabbage soup will typically last in the fridge for about 4 to 5 days when stored in an airtight container. Its hearty ingredients and low moisture content make it a great make-ahead option. To ensure the best quality, let the soup cool to room temperature before transferring it to the fridge.
If you want to keep it for a longer period, consider freezing it, where it can last up to 3 months. Just remember to leave some space in the container for expansion and reheat thoroughly before serving.
MORE DELICIOUS SOUP RECIPES TO MAKE THIS WINTER
EASY ITALIAN EGG DROP SOUP (STRACCIATELLA)
RICE NOODLE CHINESE INSPIRED VEGGIE SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
CABBAGE AND VEGETABLE SOUP
Ingredients
- 1 small head Green Cabbage (~8 cups) chopped
- 1 tbsp Olive Oil
- 1 White Onion diced
- 3 cloves Garlic minced
- 2 Carrots sliced
- 2 Celery Stalks chopped
- 1 Bell Pepper diced (any colour)
- 1 Zucchini diced
- 1 cup Green Beans trimmed and cut into pieces
- 4 cups Chicken or Vegetable Broth
- 1 (14.5 oz) can Diced Tomatoes
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 Bay Leaf
- Salt and Pepper to taste
- Fresh Parsley chopped, optional, for garnish
- Parmesan Cheese freshly grated, optional, for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until translucent, about 3 minutes.
- Stir in carrots, celery, bell pepper, zucchini, and green beans. Cook for another 5 minutes until the vegetables start to soften.
- Pour in the broth and diced tomatoes. Stir to combine.
- Add thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let it simmer with the lid ajar for 20-25 minutes, or until the vegetables are tender.
- Stir in the chopped cabbage and cook for an additional 10 minutes, or until the cabbage is tender but still crisp.
- Remove the bay leaf. Garnish with fresh parsley if desired. Serve hot.
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