Description
A light and nourishing vegetable soup packed with cabbage, carrots, and zucchini—perfect for clean eating and low-calorie meals.
Ingredients
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)
Instructions
Sauté the Aromatics:
Heat olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
Cook the Vegetables:
Add the sliced carrots, chopped celery, and diced zucchini to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Add Cabbage and Broth:
Stir in the chopped cabbage, diced tomatoes, and vegetable broth. Season with thyme, paprika, salt, and pepper. Stir to combine.
Simmer the Soup:
Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, or until all vegetables are tender.
Finish the Soup:
Stir in the lemon juice, adjust the seasoning to taste, and serve hot garnished with fresh parsley.
Notes
Make It Spicy: Add a pinch of red pepper flakes or a chopped chili pepper for a spicy kick.
Protein Option: For added protein, you can add beans or tofu to the soup.
Storage: Leftovers can be stored in the fridge for up to 3 days and also freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
