Ingredients
Scale
- 1 medium cabbage, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until softened.
- Stir in cabbage and cook for 5 minutes.
- Add vegetable broth, diced tomatoes, thyme, and paprika.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- You can add other vegetables like bell peppers or zucchini.
- For extra flavor, add a bay leaf while simmering.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cabbage soup, healthy soup, vegan soup, easy soup recipe