Description
This low carb cabbage soup is a hearty, healthy, and flavorful dish loaded with vegetables and perfect for a light lunch or dinner. It’s keto-friendly, filling, and easy to prepare in one pot.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 stalks celery, sliced
- 2 medium carrots, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2–3 minutes until softened.
- Add cabbage, celery, and carrots. Cook for about 5 minutes, stirring occasionally.
- Stir in diced tomatoes, broth, oregano, thyme, and paprika.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley if desired and serve warm.
Notes
- For added protein, stir in cooked ground turkey or shredded chicken.
- Use low-sodium broth to control salt content.
- This soup keeps well in the fridge for up to 5 days and freezes beautifully.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 90
- Sugar: 6g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg