This keto cabbage soup is hearty, wholesome, and perfect for those cooler days when I want something warm and comforting without packing in too many carbs. Made with fresh vegetables, aromatic spices, and a rich broth, it’s a nutrient-dense dish that’s incredibly satisfying while still being light.
Why You’ll Love This Recipe
I love how easy and quick this soup is to put together. It’s low in carbs, making it perfect for my keto lifestyle, but still packed with flavor from ingredients like garlic, cumin, paprika, and tender cabbage. Plus, it’s budget-friendly and great for meal prep. Whether I serve it for lunch or dinner, this soup fills me up and keeps me cozy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 cups cabbage, shredded
1 medium yellow onion, chopped
2 cloves garlic, minced
6 cups vegetable broth
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
3 stalks celery, chopped
2 carrots, chopped
1 cup diced tomatoes, canned or fresh
2 tablespoons tomato paste
1 cup spinach, chopped
Directions
I start by heating olive oil in a large pot over medium-high heat.
Then I add the chopped onion, celery, carrots, and garlic. I cook this mixture for 3–4 minutes until the onion becomes tender.
Next, I stir in the shredded cabbage, spinach, diced tomatoes, tomato paste, salt, black pepper, paprika, cumin, and crushed red pepper flakes (if I’m using them). I let everything cook for about 5 minutes so the cabbage begins to wilt.
I pour in the vegetable broth and stir to combine all the ingredients well.
I bring the soup to a boil, then lower the heat and let it simmer for 20–25 minutes until all the vegetables are soft and the flavors have melded beautifully.
Servings and timing
This recipe makes 6 hearty servings. It takes about 10 minutes to prep and 30 minutes to cook, for a total of 40 minutes from start to finish. Each serving has around 75 calories, making it a great light meal or side dish.
Variations
If I want to add some protein, I sometimes stir in cooked ground sausage or shredded chicken.
For a spicier version, I increase the red pepper flakes or add a dash of hot sauce.
To change up the veggies, I might use kale instead of spinach or throw in some zucchini slices for a twist.
A splash of apple cider vinegar added at the end gives the soup a tangy lift.
Storage/Reheating
I store leftover keto cabbage soup in an airtight container in the refrigerator for up to 5 days. When I’m ready to reheat, I warm it on the stovetop over medium heat or in the microwave for a couple of minutes. It also freezes well—up to 3 months—so I often make a double batch and freeze half for busy days.
FAQs
What makes this cabbage soup keto-friendly?
This soup is low in carbs and high in fiber, making it perfect for my keto plan. It skips the potatoes and grains found in traditional soups and focuses on low-carb veggies.
Can I add meat to this soup?
Yes, I often add cooked sausage, ground beef, or shredded chicken to make the soup heartier and boost the protein content.
Is this soup spicy?
Not very—unless I decide to add the optional crushed red pepper flakes. It has a mild warmth from the spices but nothing overpowering.
Can I make this in a slow cooker?
Absolutely. I sauté the onions, garlic, and vegetables first, then transfer everything to a slow cooker and let it cook on low for about 6–8 hours.
How do I make this soup creamier?
I can stir in a splash of heavy cream or a spoonful of cream cheese at the end to give it a creamy texture without adding too many carbs.
Conclusion
This keto cabbage soup is a flavorful, nourishing bowl of goodness that fits perfectly into my low-carb lifestyle. It’s simple to prepare, flexible with ingredients, and makes for excellent leftovers. Whether I’m meal prepping or just need something cozy and quick, this soup always hits the spot.
This keto cabbage soup is a hearty, low-carb dish made with fresh vegetables, warming spices, and a rich broth. It’s filling, nutritious, and perfect for cozy meals without the carbs.
Ingredients
5 cups cabbage, shredded
1 medium yellow onion, chopped
2 cloves garlic, minced
6 cups vegetable broth
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
3 stalks celery, chopped
2 carrots, chopped
1 cup diced tomatoes (canned or fresh)
2 tablespoons tomato paste
1 cup spinach, chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Add chopped onion, celery, carrots, and garlic. Sauté for 3–4 minutes until onions are tender.
Stir in cabbage, spinach, diced tomatoes, tomato paste, salt, pepper, paprika, cumin, and red pepper flakes (if using). Cook for 5 minutes until cabbage begins to wilt.
Pour in vegetable broth and mix well.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are soft and flavors are combined.
Serve hot and enjoy.
Notes
Add cooked ground sausage or shredded chicken for extra protein.
Use kale instead of spinach, or add zucchini for variety.
A splash of apple cider vinegar adds a tangy lift.
Freeze leftovers for up to 3 months for easy meal prep.
To make it creamy, stir in a bit of heavy cream or cream cheese at the end.
