Description
If you’ve ever heard of the cabbage soup diet, and thought it sounded like drudgery, that’s because you’ve never tried this Cabbage Soup! This soup is low in calories, coming in at only 91 calories per cup, but the best part is that it is big on flavor! The lemon, dill, garlic and touch of carraway are so delicious with the tender cabbage and hearty veggies. This high-fiber bowl of goodness is 100% meatless, and will keep you full without weighing you down.
Ingredients
- 3 tablespoons olive oil, plus more for serving
- 6 cloves garlic, finely chopped
- 1 large sweet onion, diced
- 1 large leek, white and light green parts only chopped, washed and drained (about 3 cups)
- 1 large carrot, finely chopped
- 1 teaspoon salt
- 1 tablespoon paprika, smoked if desired
- 1 teaspoon dry thyme
- Pinch caraway seeds, optional
- Freshly ground pepper, to taste
- 1 tablespoon lemon juice plus 1 teaspoon lemon zest for serving
- 1 15-ounce can diced tomatoes, preferably fire-roasted
- 8 cups vegetable broth
- 6 cups chopped cabbage
- 2 stalks celery, diced
- 2 tablespoons chopped fresh dill
Instructions
- Heat oil in a large heavy-bottomed Dutch Oven over medium-high heat. Add garlic, onion, leek, carrot and salt and cook, stirring often until the veggies start to brown, about 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until they are very soft and caramelized, 13 to 15 minutes. {Note: as the veggies cook, add 1 to 3 tablespoons of water if necessary to prevent the veggies from browning too much before they soften entirely. Allow the liquid to evaporate in the last four minutes so that the veggies can fully brown.}
- Add paprika, thyme, carraway and pepper and cook stirring until the spices are fragrant, 10 to 45 seconds.
- Deglaze with lemon juice, stirring and cook until the liquid is evaporated, 10 to 30 seconds.
- Add canned tomatoes, stock or broth, cabbage and celery. Increase heat to high, cover and bring to a simmer.
- Once the soup comes to a simmer, tilt lid to askew, reduce heat to medium-low and continue simmering gently, stirring occasionally until the cabbage is meltingly tender, 30 to 40 minutes.
- Remove from the heat and stir in lemon zest and dill. Serve drizzled with a little olive oil if desired.
Notes
Make Ahead: The soup itself will last up to four days in the fridge if you want to make it ahead of time, but you can also prepare the veggies in advance and then throw them into the soup when you’re ready to cook.
Leftovers + Storage: Leftovers can be stored in fridge iin an airtight container for up to four days. We recommend you portion the soup out before storing into single serve containers to make for a quick lunch. You can also freeze your soup for up to three months.
Reheating: Reheat on the stovetop until the soup is heated through.
- Prep Time: 15 minutes
- Active Time: 25 mins
- Cook Time: 1 hour
- Category: Soups and Stews
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 181
- Sugar: 11 g
- Fat: 9 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 4 g