Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 4g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
