Diet Cabbage Soup
Looking for a light yet satisfying meal? This Diet Cabbage Soup is a low-calorie, nutrient-packed recipe that's perfect for healthy eating and weight management. Loaded with fresh vegetables like green cabbage, carrots, celery, zucchini, and bell peppers, this wholesome soup is simmered in a flavorful vegetable broth seasoned with garlic, paprika, oregano, and a hint of bay leaf. Ready in under an hour, it's a one-pot wonder ideal for meal prep or a cozy, guilt-free dinner. Top it off with a sprinkle of fresh parsley for a burst of freshness, and enjoy this comforting, detox-friendly dish that's as nourishing as it is delicious. Perfect for those following a weight-loss plan or anyone seeking a hearty, veggie-loaded soup!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 medium Carrots
- 3 medium Celery stalks
- 1 large Onion
- 3 pieces Garlic cloves
- 1 medium Bell pepper (any color)
- 1 medium Zucchini
- 2 cups Diced tomatoes (canned or fresh)
- 6 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash all the vegetables thoroughly.
Slice the cabbage into thin shreds, about 1/2 inch wide.
Peel the carrots and chop them into small discs or bite-sized pieces.
Chop the celery stalks into small pieces.
Dice the onion and the bell pepper into small cubes.
Mince the garlic cloves finely.
Cut the zucchini into small bite-sized pieces.
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell pepper, and garlic to the pot, and sauté for 3-5 minutes or until softened and fragrant.
Add the carrots, celery, cabbage, and zucchini to the pot. Stir well to combine and cook for another 5 minutes.
Pour in the vegetable broth and diced tomatoes, and mix well.
Add the salt, black pepper, paprika, oregano, and the bay leaf to the pot. Stir to combine.
Increase the heat to bring the soup to a boil, then reduce to a simmer.
Cover the pot with a lid and let the soup simmer for 30 minutes, stirring occasionally, until all the vegetables are tender.
Taste and adjust seasoning if necessary.
Remove the bay leaf before serving.
Serve hot and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7925 mg | 345% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 86.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6090 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
