Comforting Light Cabbage Soup (Printable)

A light, nourishing soup brimming with vegetables for a comforting meal.

# What You Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 1 small zucchini, diced (optional)

→ Broth & Seasonings

09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - Juice of 1/2 lemon (optional)
17 - Fresh parsley, chopped, for garnish

# How-To:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add bell pepper, zucchini if using, and chopped cabbage. Sauté for another 3 to 4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, until all vegetables are tender.
06 - Adjust seasoning to taste. Stir in lemon juice if desired.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It tastes way better than something this simple has any right to, especially by day two when flavors deepen.
  • Your kitchen will smell absolutely incredible while it simmers, filling the whole place with garlic and herbs.
  • You can make a huge batch and eat well for nearly a week without repeating yourself once.
02 -
  • Don't skip the initial sauté—those first few minutes of cooking the aromatics are where most of the flavor gets built, and you can't rush that.
  • Cabbage continues to soften the longer it sits, so if you're eating leftovers the next day, the texture will be gentler and the flavors more blended together.
03 -
  • If your soup tastes flat, it's almost always because it needs salt or acidity—add these gradually and taste between additions.
  • Keep the heat low once you add the broth so vegetables cook gently and keep their shape rather than falling apart into mush.
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