Description
This Vegetarian Cabbage Soup is easy to make, healthy and perfect for a healthy lunch, side or appetizer!
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, finely choppedย
- 2 large carrots, peeled and choppedย
- 1 celery stalk, choppedย
- 4–5 cups shredded cabbage (about 1/2 small cabbage)ย
- 1 cup crushed tomatoes
- 1 cup spinachย
- 1-litre vegetable stockย
- 1 tsp herbs de Provence
- salt & pepper to taste
Instructions
- Heat the olive oil in a pot on medium-high heat then add the onion and sautee until translucent, about 2 minutes.ย
- next add the garlic, carrots and celery and continue to sautee for 2-3 minutes until the veggies are slightly tender, then add the cabbage and mix together. Season with herbs to Provence, salt and pepper.
- Add the crushed tomatoes and vegetable stock and bring to boil for 2 minutes, then cover and let simmer on low for 30 minutes. Then add the spinach and let wilt for 5 minutes before serving.ย
- Taste and adjust seasoning if needed.ย
Notes
Use a regular green cabbage for this recipe. Don’t substitute with red cabbage or a Napa cabbage.
I recommend using a low sodium vegetable stock so you can have more control of the saltiness of the soup. You can always add and adjust the salt as needed.
For the best flavour, use a high-quality brand of crushed tomatoes. This can make a big difference in the taste of the soup!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 100
- Sugar: 5g
- Fat: 5.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2.5g
