Description
A hearty and healthy low carb cabbage soup packed with vegetables and flavor, perfect for a light lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium zucchini, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- 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.
Notes
- 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.