Vegetarian Cabbage Vegetable Soup

Warm, nourishing, and brimming with wholesome vegetables, this Vegetarian Cabbage Vegetable Soup is a comforting classic that’s as healthful as it is delicious. Made with a medley of fresh produce like green cabbage, carrots, zucchini, and celery, and infused with aromatic spices like thyme and oregano, this soup is a hearty, plant-based delight. Simmered to perfection in vegetable broth and brightened with fresh parsley and optional lemon juice, it’s a low-calorie, nutrient-packed meal that’s easy to prepare in under an hour. Perfect for meal prep or a light dinner, this soup pairs beautifully with crusty bread or can stand alone as a satisfying vegan dish. Your go-to recipe for cozy, homemade goodness!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, chopped
• 3 cloves Garlic cloves, minced
• 3 medium Carrots, peeled and diced
• 3 stalks Celery stalks, diced
• 4 cups Green cabbage, thinly sliced
• 1 medium Zucchini, diced
• 1 14.5-ounce can Canned diced tomatoes
• 6 cups Vegetable broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Lemon juice (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 4

Add the diced carrots, diced celery, and sliced cabbage to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the diced zucchini and canned diced tomatoes (including their liquid).

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.

Step 8

Reduce the heat to a simmer, cover the pot, and cook for 25-30 minutes, until all the vegetables are tender.

Step 9

Remove the bay leaf and discard.

Step 10

Taste the soup and adjust seasoning if necessary. Stir in the chopped fresh parsley and optional lemon juice for a hint of brightness.

Step 11

Ladle the soup into bowls and serve warm. Enjoy with crusty bread or on its own!

Nutrition Facts

Serving size	(3237.8g)

Amount per serving	% Daily Value*
Calories	1351.9

Total Fat 55.2g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 10.5g
Cholesterol 8.2mg	0%
Sodium 6648.0mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 55.3g	0%
Total Sugars 76.7g
Protein 44.7g	0%

Vitamin D 0IU	0%
Calcium 871.5mg	0%
Iron 16.5mg	0%
Potassium 6518.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 12.5%

Carbs: 52.8%