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Zero Point Cabbage Soup

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A comforting, low‑calorie cabbage soup made with fresh vegetables and warming spices.

Ingredients

Units Scale
  • 1 small head green cabbage, shredded (about 6 cups)
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 6 cups low‑sodium vegetable broth
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp ground black pepper
  • Salt to taste (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a large pot, sauté onion, carrot, celery, and bell pepper over medium heat for 5 minutes until softened.
  2. Add garlic and sauté for 1 minute until fragrant.
  3. Stir in shredded cabbage, diced tomatoes (with juice), and vegetable broth.
  4. Add oregano, basil, pepper, and salt if using. Bring soup to a boil.
  5. Reduce heat and simmer, uncovered, for 20–25 minutes until vegetables are tender.
  6. Adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

Notes

  • This is a low‑calorie, vegetable‑forward soup — feel free to add other veggies like zucchini or spinach.
  • For extra protein, stir in cooked beans or shredded chicken at the end.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/zero-point-cabbage-soup/