A hearty and healthy low carb cabbage soup packed with vegetables and flavor, perfect for a light lunch or dinner.

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Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until translucent.
Add the cabbage, carrots, and celery. Cook for 5–7 minutes, stirring occasionally.
Stir in the zucchini, diced tomatoes, and vegetable broth.
Add basil, oregano, paprika, salt, and pepper. Stir well to combine.
Bring the soup to a boil, then reduce heat and simmer for 25–30 minutes, or until vegetables are tender.
Adjust seasoning if needed and serve hot.

You can add cooked chicken or ground turkey for extra protein.
This soup stores well in the fridge for up to 5 days or can be frozen for longer storage.
Great for meal prep and low carb meal plans.