Low Fat Sop Kubis
Warm, hearty, and delightfully low in calories, Low Fat Sop Kubis is the ultimate comfort food for health-conscious eaters. This Indonesian-inspired cabbage soup is packed with fresh, nutritious vegetables—like green cabbage, carrots, celery, and tomatoes—and simmered in a flavorful low-sodium vegetable broth infused with garlic, bay leaf, and thyme for a rich, aromatic taste. With minimal olive oil and just a pinch of seasoning, this recipe is perfect for light, guilt-free meals without compromising on flavor. Ready in under 45 minutes, it’s an easy, one-pot dish ideal for busy weeknights or cozy weekends. Garnish with fresh parsley for a vibrant finish, and serve warm to enjoy its wholesome goodness. Keywords: low fat soup, healthy cabbage recipe, vegetarian soup recipe, quick soup dinner, light and nutritious meals.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 3 stalks Celery stalks
- 1 medium Onion
- 3 cloves Garlic
- 400 grams Tomatoes (diced)
- 6 cups Low-sodium vegetable broth
- 1 teaspoon Olive oil
- 1 Bay leaf
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Prepare the vegetables: core and thinly slice the cabbage, peel and dice the carrots, slice the celery, finely chop the onion, and mince the garlic.
In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3-5 minutes, stirring frequently, until the onion is translucent and fragrant.
Add the carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the cabbage, diced tomatoes (with their juices), vegetable broth, bay leaf, and dried thyme. Mix well.
Season the soup with salt and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 20 minutes or until the vegetables are tender.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 43.5 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3810 mg | 81% | |
*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.
