Comforting Light Cabbage Soup (Printer Friendly)

Light, comforting cabbage soup packed with vegetables—perfect for healthy meal prep and gentle body reset.

# What You Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 1 small zucchini, diced (optional)

→ Broth and Seasonings

09 - 6.3 cups low-sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - 1/2 lemon, juiced (optional)
17 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add bell pepper, zucchini if using, and chopped cabbage. Sauté for 3 to 4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until all vegetables are tender.
06 - Adjust seasoning to taste. Stir in lemon juice if desired for brightness.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Tips:

01 -
  • It's genuinely light but leaves you satisfied, not hungry an hour later.
  • Your kitchen will smell incredible, and people will ask what you're making before they even sit down.
  • You probably have most of these ingredients already, making it a natural choice for last-minute dinners.
02 -
  • Don't chop everything at once and let it sit—prep as you cook so vegetables don't oxidize and lose their vibrant color and some nutrients.
  • If your soup tastes watery or bland after simmering, it usually means you need more salt or acid (lemon), not more cooking time, so taste first before adjusting anything else.
03 -
  • Cut all your vegetables roughly the same size so they finish cooking at the same time, giving you even texture throughout the whole pot.
  • Taste as you cook and adjust seasoning gradually—it's much easier to add salt than take it out, and the flavors will continue to concentrate as the soup simmers.
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