A warming, vegetable-packed cabbage soup that’s light, filling, and perfect for weight-watching or clean, simple meals.
Recipe Card
Cabbage Soup
A comforting vegetable soup made with cabbage, herbs, and broth—low in calories, WW-friendly, and naturally nourishing.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
Dietary Badges
- WW-Friendly
- Low-Carb
- Vegan
- Gluten-Free
- Dairy-Free
Ingredients List
- ▢ 1 tbsp olive oil
- ▢ 1 medium onion, diced
- ▢ 1 medium carrot, sliced
- ▢ 1 large celery stick, sliced
- ▢ 1 tsp dried oregano
- ▢ 14 oz diced tomatoes
- ▢ 1 medium potato, peeled and cubed
- ▢ ½ medium cabbage, shredded
- ▢ 6 cups vegetable stock, low sodium
- ▢ ¼ tsp turmeric
- ▢ ½ tsp sea salt, or to taste
- ▢ ¼ tsp black pepper, or to taste
- ▢ 2 tbsp fresh dill, chopped
- ▢ 1–2 cups cauliflower florets
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 10–15 minutes until vegetables are tender and lightly browned.
- Add oregano, turmeric, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Add diced tomatoes, potato, cabbage, vegetable stock, and cauliflower.
- Bring the soup to a boil, then reduce heat and simmer for 30–40 minutes, until vegetables are very tender.
- Taste, stir in fresh dill, and serve hot.
Additional Notes
- Very low in WW points due to high vegetable content.
- Lower-carb when cauliflower is emphasized over potato.
- Naturally vegan, gluten-free, and dairy-free.
Brief Introduction
This Cabbage Soup is a classic example of simple ingredients creating big comfort. It’s the kind of soup that feels light yet satisfying, making it ideal for meal prep, detox-style weeks, or cozy evenings when you want something warm without heaviness. With cabbage as the star and herbs for flavor, it’s proof that healthy doesn’t have to be complicated.
Step-by-Step Cooking Guide
Stage 1: Building the Base
Heat olive oil and sauté onion, carrot, and celery until softened and lightly golden.
This slow sauté builds sweetness and depth.
Tip: Browning slightly improves flavor without adding calories.
Stage 2: Activating the Spices
Add oregano, turmeric, salt, and pepper.
Cook briefly to bloom the spices.
Tip: Stir constantly to prevent scorching.
Stage 3: Simmering the Soup
Add tomatoes, potato, cabbage, vegetable stock, and cauliflower.
Bring to a boil, then reduce to a gentle simmer.
Tip: Keep heat low so vegetables soften evenly without breaking down.
Stage 4: Finishing Touch
Once vegetables are very tender, taste and adjust seasoning.
Stir in dill just before serving to keep it fresh and aromatic.
Ingredient Details and Substitution Tips
Ingredient Explanations
- Cabbage: Adds bulk and fiber, making the soup filling with minimal calories.
- Cauliflower: Extremely low carb and WW-friendly, perfect for volume.
- Dill: Brightens the soup and balances the earthiness of cabbage.
Quality & Selection Tips
- Use firm cabbage with crisp leaves.
- Low-sodium vegetable stock allows better control of salt.
Substitutions
- Potato can be reduced or partially replaced with more cauliflower for lower carbs.
- Dill may be replaced with parsley if unavailable.
Equipment Alternatives
- A Dutch oven or any large heavy pot works well.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add extra oregano for a more herbal profile.
- Increase turmeric slightly for deeper warmth and color.
Dietary Variations
- For ultra-low WW points, reduce potato by half and add extra cabbage or cauliflower.
- Recipe is already vegan and gluten-free as written.
Serving and Presentation
- Serve hot with cracked black pepper.
- Works well as a main or a light starter.
Pairing Suggestions
- Pair with herbal tea or sparkling water for a light meal.
Storage and Make-Ahead Information
Storage Instructions
- Store in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions
- Reheat gently on the stovetop or microwave in short intervals, stirring between.
Make-Ahead Tips
- Soup tastes better the next day as flavors develop.
Shelf-Life & Quality Notes
- Texture thickens slightly after chilling due to cabbage and potato starch.
Nutrition Facts (Estimated per Serving)
Calories: ~105–115 kcal
Protein: ~3–4 g
Carbohydrates: ~14–16 g
Fiber: ~4–5 g
Net Carbs: ~9–11 g
Fat: ~4.5–5 g
WW Points (Per Serving) Estimated: 1–2 Points per serving
Dietary Highlights
- Low calorie
- High volume
- WW-friendly and low-carb adaptable
Allergens & Dietary Tags
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
Frequently Asked Questions (FAQs)
Q: Can I skip the potato completely?
Yes. Replace it fully with cauliflower for an even lower-carb version.
Q: Can this soup be frozen?
Yes. Freeze in airtight containers for up to 2 months.
Q: Why does my soup taste mild?
Cabbage is subtle—add a pinch more salt or extra dill to boost flavor.
Optional Personal Notes
This is the kind of soup I rely on during reset weeks—it’s simple, affordable, and incredibly comforting without feeling heavy.
Reader Interaction & Call-to-Action
Try this Cabbage Soup and let me know how you made it your own.
Did you go heavier on cauliflower or keep the potato?
Leave a comment, rate the recipe, or share your experience.
