30-Minute Healthy Cabbage Soup
A light yet comforting cabbage soup made with a medley of fresh vegetables, aromatic herbs, and a splash of lemon for brightness. It’s quick to prepare, rich in nutrients, low in carbs, and perfect for meal prep or freezing.
Equipment
- 1 Dutch Oven or Large Soup Pot
- 1 wooden spoon
- 1 Chef’s knife
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 large carrot diced
- 2 celery stalks diced
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt or to taste
- ½ medium cabbage chopped
- 1 can 14 ounces diced tomatoes
- 4 –6 cups vegetable broth depending on desired thickness
- 1 –2 tablespoons fresh lemon juice
- ¼ cup fresh parsley roughly chopped
- Cracked black pepper to taste
Instructions
- Prepare and Heat the Pot: Place a large Dutch oven or heavy-bottomed soup pot on the stove over medium heat. Drizzle in the olive oil, allowing it to warm for about one minute until it shimmers slightly. This step ensures the pot is evenly heated, so your vegetables cook gently and don’t stick.
- Sauté the Base Vegetables: Add the diced onion, carrot, and celery into the warmed oil.Stir occasionally with a wooden spoon, letting the vegetables soften and release their natural sweetness. Cook for about 4 to 5 minutes, or until the onions turn translucent and the carrots begin to tenderize. This mixture forms the flavorful base of the soup.
- Infuse with Aromatics: Once the vegetables have softened, stir in the minced garlic along with the dried oregano, dried basil, and salt. Cook for about 1 minute, stirring constantly. This quick step wakes up the dried herbs, allowing their flavors to bloom in the hot oil, while the garlic adds depth and richness to the overall aroma.
- Add and Sweat the Cabbage: Gently fold the chopped cabbage into the pot, tossing it with the sautéed vegetables so everything is evenly combined. Let the cabbage cook down, or “sweat,” for about 5 minutes, stirring every so often. During this stage, the cabbage begins to soften and shrink in volume, which not only intensifies its flavor but also makes it easier to incorporate into the soup.
- Pour in Liquids and Tomatoes: Next, pour in the vegetable broth followed by the diced tomatoes (with their juices). Stir everything together to combine. The broth creates the soup’s base, while the tomatoes add a touch of acidity and sweetness that balance the earthy cabbage. Adjust the broth amount depending on your preference: use 4 cups for a thicker, stew-like soup or up to 6 cups for a lighter, brothy version.
- Simmer the Soup: Bring the pot to a gentle boil, then immediately reduce the heat to a steady simmer. Leave the soup uncovered and allow it to simmer for about 10 minutes. During this time, the vegetables will fully soften, and the flavors will meld together beautifully. Be sure to stir occasionally, scraping the bottom of the pot so nothing sticks.
- Brighten and Season: Once the vegetables are cooked to your liking, turn off the heat. Stir in freshly squeezed lemon juice, which lifts and brightens the flavors, and fold in the chopped parsley for a burst of freshness. Finally, add a few cracks of black pepper, tasting as you go to adjust the seasoning if needed.
- Serve and Enjoy: Ladle the hot soup into bowls, making sure each serving gets a generous mix of broth, cabbage, and vegetables. Serve it as a light standalone meal with crusty bread, or enjoy it as a side alongside grilled chicken or fish for extra protein. The soup will taste even better the next day, as the flavors continue to deepen overnight.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and deep flavor.
- Chop the vegetables into uniform sizes so they cook at the same rate.
- For a lighter soup, add more broth; for a heartier bowl, keep it thicker.
- Fresh lemon juice at the end balances the earthy cabbage flavor.
- This recipe is naturally vegetarian, vegan, low-carb, and gluten-free.
- The soup tastes even better the next day as the flavors develop.
- Freezes well in portion-sized containers for up to 3 months.
- Can be easily customized with beans, lentils, or lean proteins.
