With less than 150 calories per serving, this healthy warming vegetarian cabbage soup is packed with flavor, texture, and plenty of vegetables cooked in a rich tomato broth.
Cuisine: vegan, vegetarian
Keyword: vegetarian cabbage soup
Cost: $1 per serving
1 lb(450 grams)cabbage, shredded
1 can(14oz/400 grams) diced tomatoes
1/2 lb(220 grams)cauliflower or potatoes, cut into chunks*(optional)
2large carrots, cut into chunks
2celery ribs, sliced
1large onion, diced
2garlic cloves, minced
1/2tspchili flakes, or according to your taste
1/2tspground coriander (optional)
salt & pepper, according to taste
Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion, carrots, celery, garlic, chili flakes, paprika, ground coriander, and bay leaves. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the cabbage and give a good stir for about 1 minute.
Add the cauliflower florets, canned tomatoes, broth and a good pinch of salt.
Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25 minutes.
When the soup is cooked remove the pot from heat, then remove the bay leaves.
Blend about 1/3 of the soup with a blender or a stick blender and return it to the pot. Careful, the soup is hot. Try to blend mainly the cauliflower (or the potato chunks, if you use potatoes).
Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences. See notes)*
Serve with freshly ground black pepper or a pinch of chili flakes, a drizzle of olive oil. Enjoy!
I usually make my own vegetable broth, but when I'm short on time I use hot water and vegan low salt vegetable broth cubes.
Seasoning: If you use a broth that tastes quite salty on its own, it's important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. I would start only with a good pinch of salt.
Leftover: it keeps well in the fridge for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
* Cauliflower or potato? I'm not a doctor or a dietician, however, if you use 1/2 lb of potato rather than 1/2 lb of cauliflower, you'll increase the carb content.
Protein: to make a more balanced meal, add 1 can of chickpeas or cannellini beans, they add flavor, protein and texture making this soup even more delicious.
NOTE: nutritional values are per serving, calculated on a cabbage soup made with low sodium vegetable broth and 220 grams of cauliflower. They're estimates only.