Tomato Cabbage Soup

5 from 223 votes

This Tomato Cabbage Soup is vegan, easy to make and low in calories. It's a delicious, light & healthy lunch that is inspired by the detox cabbage soup diet

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 132kcal

Author Yumna Jawad

Equipment

Ingredients

1 tablespoons olive oil
1 onion chopped
2 garlic cloves minced
3 celery stalks chopped
3 large carrots chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1/4 teaspoon cayenne pepper or to taste
15 ounces canned diced tomatoes with their juices
4 ounces tomato paste
4 cups low sodium vegetable broth low sodium
1 small white cabbage shredded (about 4 cups)

Instructions

Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and saute for a few minutes until fragrant and tender, about 5-7 minutes. Add the garlic, then season with salt and pepper, oregano and cayenne, and cook for 1 more minute.
Stir in the diced tomatoes and the tomato paste and mix well with the other ingredients. Add the vegetable broth and bring to a boil. Stir in the cabbage and simmer for 20 minutes until cabbage softens.
Taste the soup and adjust seasoning as needed or add more water/broth to adjust the consistency.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.

Freezing Instructions: Cool the tomato cabbage soup completely. Then transfer it to single serving portions and store in a freezer safe container for up to 3 months.

Nutrition