Cabbage Soup
This healthy cabbage soup with tomatoes and lentils is super simple, low-budget, and loaded with full-bodied flavor and nourishing ingredients, including plenty of plant-based protein, antioxidants, and detoxifying benefits!
Servings 6
Ingredients
- 1 Tbsp olive oil
- 1 medium onion diced
- 2 ribs of (100 g) celery diced
- 2 medium (180 g) carrots finely diced
- 1 ¼ cups of (90 g) broccoli cut into small florets
- 4 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt or less/more to taste
- Black pepper and red pepper flakes to taste
- 2 whole bay leaves
- 2 (15-oz) cans chopped tomatoes with basil (or fire-roasted tomatoes)
- 2-3 Tbsp tomato paste
- 5 cups (1200 ml) low-sodium vegetable broth
- ¾ cup (150 g) dried lentils rinsed (see notes)
- ½ large green or (600 g) white cabbage shredded
- 1 lime (or half a lemon)
- Parsley for garnish
Instructions
- You can watch the video in the post for visual instructions.First, dice the onion and celery, finely dice the carrots, chop the broccoli into small florets, mince the garlic, and shred the cabbage into ¼-inch (0.6 cm) shreds.
- Heat the oil in a large soup pot or Dutch oven over medium heat. Once hot, add the onion, celery, carrots, and broccoli. Sauté for about 5 minutes, stirring occasionally.
- Mix in garlic, thyme, cumin, smoked paprika, salt, black pepper, and red pepper flakes, and cook for a further minute.
- Next, add the bay leaves, chopped tomatoes, tomato paste, vegetable broth, and lentils. Stir to combine, then cover the pot, and bring the soup to a boil.
- Once boiling, reduce the heat to a gentle simmer. Add the cabbage (in batches, as it requires time to wilt), then cover and cook it for 20-25 minutes, stirring occasionally. The soup is ready when all the vegetables and lentils are tender.
- Finally, stir in the lime juice and give it a final taste, adjusting the seasonings if preferred. Then, enjoy a bowl of this healthy cabbage soup immediately while warm!
Notes
- Lentils: For this recipe, I used dried brown lentils, which I left soaking in lukewarm water while chopping the vegetables. Red/yellow lentils don’t require soaking and require 5 minutes less cooking time.
- Store: Allow the soup to cool and store it in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Cabbage Soup
Amount per Serving
Calories
209
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Sodium
541
mg
23
%
Potassium
652
mg
19
%
Carbohydrates
29
g
10
%
Fiber
8
g
32
%
Sugar
12
g
13
%
Protein
11
g
22
%
Vitamin A
290
IU
6
%
Vitamin C
59
mg
72
%
Calcium
88
mg
9
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.