Low-Calorie Cabbage Detox Soup

Why You’ll Love This Recipe

I love how this soup brings together simple, affordable ingredients in a way that feels both comforting and revitalizing. It’s naturally vegan, gluten-free, and low in calories, but still hearty enough to keep me full. The combination of cabbage, zucchini, and carrots simmered in seasoned broth with a splash of lemon gives it a fresh, earthy taste that I never get tired of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, chopped

• 3 cups chopped green cabbage

• 1 zucchini, diced

• 1 (14.5 oz) can diced tomatoes (no salt added)

• 4 cups low-sodium vegetable broth

• 1/2 teaspoon dried thyme

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 1 tablespoon lemon juice

• Fresh parsley, chopped (for garnish)

Directions

1. I heat olive oil in a large soup pot over medium heat. Then I sauté the chopped onion and garlic for about 2–3 minutes until they become fragrant and start to soften.

2. I add in the carrots, celery, and zucchini and cook them for another 5 minutes, stirring occasionally to bring out their flavor.

3. I stir in the chopped cabbage, diced tomatoes, and vegetable broth. Then I season it with thyme, paprika, salt, and pepper.

4. I bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes until all the vegetables are tender.

5. Just before serving, I stir in the lemon juice to brighten the flavor and adjust the seasoning to my taste.

6. I ladle the soup into bowls and garnish it with freshly chopped parsley for a fresh finish.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

• Calories per serving: 120 kcal

Variations

Sometimes I toss in a handful of spinach or kale at the end for extra greens. If I want a bit more spice, I add a pinch of red pepper flakes or a dash of cayenne. I’ve also swapped the zucchini with yellow squash or added green beans or mushrooms depending on what I have on hand. For added protein, I occasionally stir in some white beans or lentils.

Storage/reheating

I store this soup in the fridge in an airtight container for up to 5 days. It actually tastes even better the next day as the flavors deepen. For reheating, I just warm it on the stove over medium heat or in the microwave. It also freezes well—I let it cool completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating.

FAQs

Is this soup good for weight loss?

Yes, it’s low in calories, high in fiber, and made entirely from whole foods. It keeps me satisfied and supports my healthy eating goals without any added sugars or processed ingredients.

Can I freeze cabbage soup?

Absolutely. I freeze it in individual portions and reheat when needed. The texture holds up well, and it’s great for meal prep.

Can I use red cabbage instead?

I’ve tried it with red cabbage, and while it adds a deeper color and slightly different flavor, it works just as well as green cabbage.

What if I don’t have vegetable broth?

I’ve used water in a pinch and just added extra seasoning like garlic powder, onion powder, and a touch more salt to boost the flavor.

Is this soup suitable for a detox or cleanse?

Yes, it’s packed with fiber, vitamins, and antioxidants while being light on calories and fat. It’s great for a gentle cleanse or as part of a clean eating plan.

Conclusion

This Low-Calorie Cabbage Detox Soup is one of those feel-good meals I make again and again. It’s simple, satisfying, and flexible enough to fit into any healthy routine. Whether I’m focusing on clean eating, cutting back on calories, or just need something warm and nourishing, this soup is always the right choice.