Skinny Cabbage Soup

Skinny Cabbage Soup
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    10 People
  • VIEWS
    30

Embark on a flavorful journey with this vibrant and hearty soup, a symphony of garden vegetables simmered to perfection. This isn't just a soup; it's a wholesome experience that satisfies your cravings while nourishing your body. A colorful medley that's as pleasing to the eye as it is to the palate.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Fiber
    6 g
  • Protein
    5 g
  • Saturated Fat
    0 g
  • Sodium
    421 mg
  • Sugar
    7 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.

02

Step
15 mins

Pour in the vegetable broth, then add the shredded cabbage, diced tomatoes (with their juice), sliced carrots, and paprika. Stir well to combine. Bring the mixture to a simmer, then reduce the heat and cook until the cabbage and carrots are tender, about 10-15 minutes.

03

Step
10 mins

Add the chopped kale to the pot, cover, and allow the steam to wilt the kale until it's tender and bright green, about 7-10 minutes.

04

Step
2 mins

Stir in the drained and rinsed chickpeas and cook until they are heated through, about 1-2 minutes.

05

Step

Season the soup generously with sea salt and freshly ground black pepper to taste. Serve hot, garnished with a swirl of olive oil or a sprinkle of fresh herbs, if desired.

For a richer flavor, consider using homemade vegetable broth or adding a Parmesan cheese rind while simmering (remove before serving).
Feel free to experiment with other vegetables like zucchini, bell peppers, or spinach. Add them along with the kale for a burst of flavor and nutrients.
If you prefer a smoother soup, you can use an immersion blender to partially blend the soup to your desired consistency.
This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well for longer storage.

Dawson Zieme

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 10 Ratings)
Total Reviews: (8)
  • Autumn Keebler

    Kevin G: Followed the recipe exactly and it turned out perfectly. Will definitely be making this again.

  • Aileen Barton

    Brian R: Great recipe! I like to add a dollop of plain Greek yogurt on top for extra creaminess.

  • Marielle Damore

    David L: I've been making this soup every week since I found the recipe. It's perfect for a quick and healthy lunch.

  • Tremaine Ondricka

    Michael B: I added some diced potatoes to make it even heartier. It turned out great!

  • Hollie Oconner

    Emily K: My family loves this soup, even my kids! I usually double the recipe so we have leftovers.

  • Sandrine Breitenberg

    Jessica P: I was looking for a low-calorie soup recipe and this one is perfect. It's so filling and satisfying.

  • Magnolia Miller

    Sarah M: This soup is amazing! So easy to make and it's packed with flavor. I added a little bit of diced celery for extra crunch.

  • Berta Kub

    Ashley T: I love that this soup is so versatile. I've tried it with different vegetables and it always tastes delicious.

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