This easy flavorful Cabbage Soup recipe is packed with nutrient-dense veggies and has a delicate smoky flavor. It’s the perfect low-calorie diet soup and has 98 kcals with the potatoes or 38 kcals without (making it low carb and keto). Syn free; 3 WW points (2 points without potatoes).
This might be a diet cabbage soup, but I actually make it alllll the time, because it just tastes so good!
If you're looking for a cabbage soup diet recipe, then this one's for you. If you're just looking for a tasty soup to use up cabbage, well heck, this recipe is for you too!
It's full of nutritious budget-friendly ingredients, it's super quick to whip up and a batch will last in the fridge for lunch all week.
This recipe is seriously simple to make when you’re craving a bowl of comfort any time of the year!
I add potatoes to the soup to make it filling (a bowl for lunch totally keeps me going until dinner time).
But if you want to make it a keto or low-carb cabbage soup recipe, then just leave out the spuds.
This recipe, without the oil (use a non-stick pan and a splash of water to cook the onions), has just 98 calories per generous serving. If you leave out the potatoes, that takes it down to just 38 calories.
For those following the Weight Watchers diet plan, this soup has 3 points with the potatoes and 2 points without. If you follow Slimming World, this soup is syn free.
Cabbage by itself can be bland. But when it’s mixed with a variety of vegetables in a flavorful soup stock, it turns into something amazing!
My trick is to use lots of smoked paprika to give the cabbage soup recipe a real kick and huge dose of flavor.
I love making this soup when I’m feeling like I need to eat a large comforting meal but without all of the excess calories.
It's a filling, low-calorie healthy soup for lunch that will keep you full until dinner time.
It’s the perfect take on magic weight loss miracle soup for a cleanse or diet that you can enjoy that’ll help you feel full and satisfied.
Why You'll Love This Recipe
This cabbage soup recipe could help aid in weight loss, cleanse and detox diets as it’s very little calories for a large bowl.
When you think of cabbage soup, you might think of a boring bland bowl of cabbage water. But this soup is seriously tasty and full of smokey flavor!
The ingredients are extremely budget-friendly making it a great option for those who are trying to save money while still eating healthy.
If you're looking for a cabbage soup diet recipe that actually tastes good, this is it!
Whether you're looking for a healthy diet soup or not, you'll love this tasty, easy, flavorful vegetable soup.
It can easily be made into a low carb or keto cabbage soup by omitting the potatoes from the recipe.
The scraps from making the soup can be saved or frozen to make a nutrient dense vegetable stock.
A great soup for those who are following Weight Watchers or Slimming World eating plans!
Ingredients & Tools
Oil - A minimal amount of oil is needed to cook up the onions and potatoes. You can reduce or omit this amount by using a non-stick soup pot.
Onion - A classic aromatic vegetable that goes in most any soup.
Potatoes - Gives the soup a hearty texture and helps keep you full. You can leave them out to make this an even more low calorie soup and to make it low carb. However, it won't be so satisfying and filling.
Smoked Paprika - Gives the soup a smoky flavor while adding a lovely strong paprika flavor.
Vegetable Stock - Flavors the soup additionally with the cooked down vegetables. Store bought stock/broth or bullion all work or make your own vegetable stock.
Water - Used to help increase the volume of the soup and dilute the intense flavors.
Canned Tomatoes - Gives the soup an acidic flavor, texture and red color. Any canned tomatoes should work - whole/plum ones will need to be broken up a bit.
Chopped Cabbage - This adds nutrition and bulk. You can use green cabbage, savoy cabbage, pointed or soft napa cabbage.
Ground Black Pepper - Helps flavor the soup. Just add it to taste. The stock will make this soup salty enough, so you should have no need to add any.
Step By Step Tutorial
Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Chop the potatoes (if using) and the onion.
Heat the oil in a large soup pot (you can omit if using a non-stick pan), then add the onion and cook for about 5 minutes until soft.
Add the potatoes and cook for a further 2 minutes, stirring often.
Stir in the paprika and cook for 1 more minute, then add the stock, water and tomatoes.
Bring to the boil, then reduce the heat and simmer for 10 minutes.
Stir the chopped cabbage and pepper and simmer for a further 5 minutes. Taste and season further if desired.
To make this recipe completely oil free, use a non-stick soup pan to saute the onion and potatoes.
Stir in the cabbage last and let it wilt naturally with the heat of the broth. This will help keep the cabbage from having a mushy texture.
If you are omitting the potatoes from the recipe for a low carb version, be sure to use less water as potatoes help thicken the soup naturally.
Serve with a glass of this anti-inflammatory Turmeric Tonic.
If you’re not watching your calories soak up the soup with a delicious piece of crusty Naan Bread.
Spice your diet cabbage soup up by adding a pinch of cayenne pepper or a diced jalapeno to the mix. A big pinch of dried chili flakes works too.
Add some fresh herbs like rosemary, thyme or basil.
Use a mix of napa cabbage and white cabbage for a slightly different flavor and texture.
Add more non-starchy vegetables such as broccoli, asparagus, mushrooms and bell peppers.
Add a teaspoon or two of Old Bay Seasoning.
Give it a light curry flavor by adding 1 tbsp of your favorite dry curry seasoning powder.
Give this cabbage soup a Middle Eastern flavor with a teaspoon of Baharat spice blend.
Increase the protein content by adding some canned chickpeas or cubes of extra firm tofu (toss them in a little cornstarch first, spray a frying pan with low-calorie oil and pan fry until slightly crispy).
Sprinkle some fresh parsley on top for a dash of color and fresh flavor.
Give the soup a bit more acidity and nutrition by adding the juice of one lemon.
To Make it Gluten Free: This vegetable soup is naturally gluten free but make sure you check your labels for any gluten containing ingredients. Double check your vegetable stock and paprika just in case.
To Make Vegan Cabbage Soup: This soup recipe is made with 100% vegan and vegetarian ingredients. Ensure you use vegan stock.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: This soup will store well in the fridge if it is stored in an airtight container for up to 5 days.
Freezing: This soup can be frozen if it’s cooled completely and poured into a freezer-safe container or bags. Be sure to leave room in the container for it to expand. Freezes well for up to 3 months. Reheat in the microwave or on the stovetop after thawing completely in the fridge.
How many calories are in cabbage soup?
Is cabbage soup healthy?
How much weight can you lose eating cabbage soup?
More Healthy Soup Recipes
Potato Leek Soup
Jerusalem Artichoke Soup
Pea Soup (make it with frozen peas and just 3 other pantry ingredients!)
Mexican Bean Soup
Check out my list of the 25 Best Vegan Soup Recipes
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- Soup pot
- Cutting board
- 1 teaspoon oil omit if using a non-stick pot
- 1 onion chopped
- 1 ½ cups peeled chopped potatoes 2 small potatoes, 250g
- 2 teaspoons smoked paprika
- 4 cups (1 litre) vegetable stock
- 2 cups (450ml) water
- 1 14oz/495g can chopped tomatoes
- 2 cups (450g) chopped cabbage
- Large pinch freshly ground black pepper
- Heat the oil (if using) in a large soup pot, then add the onion and cook for about 5 minutes until soft but not browned.Note: If using a non-stick pot omit the oil and add a splash of water if the onions start to stick.
- Add the potatoes and cook for a further 2 minutes, stirring often.
- Stir in the paprika and cook for 1 more minute, then add the stock, water and tomatoes. Bring to the boil, then reduce the heat and simmer for 10 minutes.
- Add the chopped cabbage and pepper and simmer for a further 5 minutes. Taste and season further if desired.
- Divide into bowls and serve. Will keep in the fridge for up to 5 days.
- To make this recipe completely oil free, use a non-stick soup pan to saute the onion and potatoes.
- Stir in the cabbage last and let it wilt naturally with the heat of the broth. This will help keep the cabbage from having a mushy texture.
- If you are omitting the potatoes from the recipe for a low carb version, be sure to use less water as potatoes help thicken the soup naturally.
- Spice your diet cabbage soup up by adding a pinch of cayenne pepper or a diced jalapeno to the mix. A big pinch of dried chili flakes works too.
- Add some fresh herbs like rosemary, thyme or basil.
- Use a mix of napa cabbage and white cabbage for a slightly different flavor and texture.
- Add more non-starchy vegetables such as broccoli, asparagus, mushrooms and bell peppers.
- Add a teaspoon or two of Old Bay Seasoning.
- Give it a light curry flavor by adding 1 tbsp of your favorite dry curry seasoning powder.
- Give this cabbage soup a Middle Eastern flavor with a teaspoon of Baharat spice blend.
- Increase the protein content by adding some canned chickpeas, shredded chicken or cubes of extra firm tofu (toss them in a little cornstarch first, spray a frying pan with low-calorie oil and pan fry until slightly crispy).
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.