Cabbage Soup (Printable)

Light and nourishing vegetable-packed bowl, ideal for healthy meal prep and gentle body reset.

# Ingredient List:

→ 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

→ 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
15 - 1/4 teaspoon chili flakes
16 - Juice of 1/2 lemon
17 - Fresh parsley, chopped, for garnish

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add bell pepper, zucchini, and cabbage. Sauté for 3 to 4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes.
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 costs almost nothing to make, yet tastes like you actually know what you're doing in the kitchen.
  • The soup tastes even better the next day, so it's basically a gift to your future self.
  • You can eat a huge bowl without feeling heavy, which is exactly what comfort should feel like.
02 -
  • Don't skip sautéing the vegetables at the beginning—that caramelization creates flavor that boiling alone never will.
  • If your soup tastes one-dimensional, it's usually because it needs salt, acid (lemon), or a pinch of heat; these three things fix almost everything.
03 -
  • Chop all your vegetables before you start cooking so you're not scrambling halfway through—mise en place is not just a fancy thing, it's actually peaceful.
  • If you accidentally let the garlic brown, start over with fresh garlic rather than pushing through; burnt garlic will haunt the entire pot.
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