Description
This high-fiber, low-calorie cabbage soup recipe transforms a simple dish into a flavorful meal using a smoky red pepper swirl, making it ideal for healthy eating and meal prepping.
Ingredients
- 30 ml (2 tablespoons) olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 stalks celery, thinly sliced
- 2 medium carrots, peeled and diced
- 1 large green bell pepper, diced
- 1 medium head green cabbage, cored and roughly chopped
- 800 g can diced tomatoes, undrained
- 1.5 liters (6 cups) low-sodium vegetable broth
- 500 ml (2 cups) water
- 5 ml (1 teaspoon) dried oregano
- 5 ml (1 teaspoon) dried thyme
- 5 ml (1 teaspoon) sea salt, or to taste
- 2.5 ml (1/2 teaspoon) freshly ground black pepper, or to taste
- 200 g jarred roasted red peppers, drained
- 10 ml (2 teaspoons) smoked paprika
- 15 ml (1 tablespoon) fresh lemon juice
- 30 ml (2 tablespoons) fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Add the garlic, celery, carrots, and bell pepper, continuing to cook and stir for another 5–7 minutes until the vegetables start to soften.
- Simmer Vegetables: Stir in the chopped cabbage and cook for 3–5 minutes until it begins to wilt. Add the diced tomatoes with juice, vegetable broth, water, oregano, thyme, salt, and black pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until all vegetables are tender.
- Prepare Red Pepper Swirl: While the soup simmers, combine the drained roasted red peppers, smoked paprika, lemon juice, and about 30 ml of the hot broth from the pot in a blender. Blend until completely smooth. Add more broth if needed to achieve a thick, pourable consistency.
- Season and Serve: Taste the finished soup and adjust the salt and pepper as needed. Ladle the hot soup into serving bowls. Drizzle a generous spoonful of the red pepper swirl over the top of each bowl and garnish with fresh parsley before serving.
Notes
For best results, keep the smoked paprika swirl separate and add it right before serving to maintain its bright color and flavor. This soup is excellent for meal prep and keeps well in the fridge for up to 5 days or frozen for 3 months. For a non-vegetarian option, add pre-cooked shredded chicken or ground turkey to individual servings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmer
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg