Description
This hearty vegetable-based soup is a nutritious, satisfying meal that is low in calories and packed with fiber.
Ingredients
Scale
- 1 head cabbage, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 4 stalks celery, chopped
- 4 carrots, chopped
- 4 cloves garlic
- 1 white onion, chopped
- 1 tbsp minced ginger (or 1 tsp ground)
- 1/2 tbsp sea salt
- 1/2 tsp thyme
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp sugar (optional)
Instructions
- Step: Heat the olive oil on medium heat in a large cooking pot and sauté celery, carrot, and the onion in olive oil until translucent.
- Step: Add chopped garlic and ginger and cook for 30 seconds.
- Step: Add salt and spices and cook for another minute, stirring frequently.
- Step: Add in broth, tomatoes, chopped cabbage and bring to a light boil. Then, reduce to simmer.
- Step: Simmer for at least 30 minutes. You can also cook the soup down if you like it thicker.
- Step: Add salt and pepper to taste.
Notes
This recipe is excellent for meal prep. The soup freezes well and often tastes even better the next day.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 135 kcal
- Sugar: 12 g
- Sodium: 1293 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg