Heart-Healthy Sop Kubis
Warm, comforting, and packed with nutrient-rich vegetables, this Heart-Healthy Sop Kubis is the perfect one-pot meal for a wholesome dinner. Featuring tender green cabbage, vibrant carrots, and aromatic celery, this low-sodium soup is seasoned with fragrant thyme, oregano, and a hint of heat from optional red pepper flakes. Simmered in a flavorful combination of fire-roasted tomatoes and vegetable broth, this dish delivers bold flavors while supporting heart health. Ready in just an hour with minimal prep, it's an easy, guilt-free recipe that will leave you feeling nourished and satisfied. Serve it with a sprinkle of fresh parsley for a bright, herbaceous finish! Perfect for meal prep or as a cozy option for cool evenings, this soup is a delicious way to enjoy a healthy twist on the classic Indonesian Sop Kubis.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 1 tablespoon olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 6 cups low-sodium vegetable broth
- 1 14-ounce can fire-roasted diced tomatoes
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Peel and dice the onion, mince the garlic, slice the carrots, and chop the celery into small pieces.
Remove the outer leaves of the cabbage, then core and roughly chop the rest into bite-sized pieces.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for 2-3 minutes until softened.
Add the garlic, carrots, and celery to the pot. Cook for another 4-5 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the chopped cabbage and cook for 5 minutes, allowing it to wilt slightly.
Pour in the low-sodium vegetable broth and the can of fire-roasted diced tomatoes (including their juices).
Add the bay leaf, dried thyme, dried oregano, ground black pepper, and red pepper flakes (if using). Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the cabbage and other vegetables are tender.
Taste and adjust seasoning, such as additional pepper if needed (no salt is added to keep it heart-healthy).
Remove the bay leaf and discard. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 46.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3541 mg | 75% | |
*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.
