Description
This hearty and healthy cabbage soup is a comforting dish that’s perfect for a cozy night in or as a light meal option. Packed with a variety of vegetables and flavorful herbs, this vegan and gluten-free soup is easy to make and delicious to enjoy.
Ingredients
Scale
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1/2 head green cabbage, chopped
- 1 zucchini, diced
Soup Base:
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until fragrant.
- Cook Vegetables: Add the carrots and celery, cook for 5 minutes. Stir in cabbage, zucchini, tomatoes, and broth. Add oregano, basil, thyme, salt, and pepper.
- Simmer: Bring to a boil, then simmer uncovered for 25–30 minutes until vegetables are tender.
- Adjust Seasoning: Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- This soup stores well and tastes even better the next day.
- Add cooked beans or shredded chicken for extra protein.
- For a spicier version, add red pepper flakes or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 90
- Sugar: 6g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
