Low Sodium Cabbage Soup Diet Recipe All Fresh
Bursting with vibrant vegetables and fresh herbs, this Low Sodium Cabbage Soup Diet Recipe is a wholesome, heart-healthy option perfect for those looking to detox or enjoy a guilt-free meal. Made with crisp green cabbage, zucchini, carrots, celery, and juicy tomatoes, all simmered in a savory base of unsalted vegetable stock and aromatic seasonings like thyme and bay leaf, this soup is packed with flavor without the need for added salt. It’s light yet satisfying, taking only 15 minutes to prep and 45 minutes to cook, making it an easy go-to for busy weeknights or meal prep. Garnished with fresh parsley, this low-sodium, vegan-friendly soup is delicious on its own or as a comforting starter for any meal. Perfect for anyone seeking fresh, nutrient-packed recipes for a healthy lifestyle, this dish is proof that simplicity can be both nutritious and delicious.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 medium Carrots
- 3 stalks Celery stalks
- 2 medium Zucchini
- 1 large Onion
- 3 cloves Garlic
- 4 medium Tomatoes
- 6 cups Unsalted vegetable stock
- 2 cups Water
- 2 tablespoons Olive oil
- 1 handful Fresh parsley
- 1 teaspoon Fresh thyme
- 1 leaf Bay leaf
- 0.5 teaspoons Ground black pepper
Instructions
Start by preparing all the vegetables: shred the cabbage, dice the onions, slice the carrots, celery, and zucchini into thin rounds, and chop the tomatoes into small cubes.
Mince the garlic cloves and set them aside.
In a large pot, heat the olive oil over medium heat.
Add the onions and garlic to the pot and sauté for 3-4 minutes, until they are fragrant and translucent.
Add the carrots, celery, zucchini, and chopped tomatoes to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the shredded cabbage and mix well so all vegetables combine evenly.
Pour in the unsalted vegetable stock and water, and give it a good stir.
Add the bay leaf, fresh thyme, and ground black pepper for seasoning. Stir well to distribute the flavors.
Increase the heat to medium-high and bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the vegetables are tender.
Taste the soup and adjust the seasoning with additional black pepper or fresh herbs if desired (avoid adding salt to keep it low sodium).
Before serving, remove the bay leaf and garnish with chopped fresh parsley.
Enjoy this wholesome low-sodium cabbage soup warm as a main dish or a starter.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 78.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4429 mg | 94% | |
*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.
