Tomato Cabbage Soup
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
Servings 6 servings
- 1 tablespoons olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 3 celery stalks chopped
- 3 long carrots chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon cayenne or to taste
- 15 ounces canned diced tomatoes with their juices
- 4 ounces tomato paste
- 4 cups vegetable broth low sodium
- 1 small white cabbage shredded (about 4 cups)
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.
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.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
Calories: 132kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 956mg | Potassium: 759mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6274IU | Vitamin C: 70mg | Calcium: 119mg | Iron: 2mg