This low calorie vegetable soup with cabbage is proof that healthy can still be seriously satisfying. It's packed with fresh vegetables, layered with herby flavor, and light enough to enjoy anytime - without feeling like you're missing out. One pot, big flavor, and the kind of recipe you'll keep coming back to.
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The backstory.
There's always a point after a few heavier meals where I start craving something simple, warm, and loaded with veggies. Not boring - just clean, cozy, and satisfying. That's exactly how this healthy cabbage soup came to be. I wanted something I could make once, eat all week, and still look forward to every bowl.
xoxo Kori
It's a must-make.
This low calorie vegetable soup keeps things simple, but there's a lot to love about it - here's why it works so well.
- Loaded with real vegetables. Every bite brings a mix of texture, color, and nutrients that keep things interesting.
- Light but still filling. A healthy vegetable soup that satisfies without weighing you down.
- Healthy. It's nutritious, plant-based, low calorie, low carb, keto, gluten-free, and vegan - with no sugar added.
- Made for leftovers. Great for meal prep and even better the next day.
- Easy to customize. One of those vegetable soup recipes easy enough to adapt to whatever you have on hand.
When it starts to cool off, this is always the first soup I make - easy, comforting, and full of healthy vegetables.
Let's talk texture and flavor.
This vegetable soup recipe has a light, savory broth layered with garlic, herbs, and just a touch of brightness from lemon. The cabbage softens and soaks up all that flavor, while broccoli and cauliflower add a little bite. Bell peppers bring a subtle sweetness, and the mix of textures keeps every spoonful interesting. It's cozy, fresh, and anything but boring.
What you'll need.
Here's what your going to need to make low calorie vegetable soup with cabbage.
- Olive oil: Helps build that first layer of flavor.
- Onion: Adds natural sweetness and depth.
- Celery: Brings a subtle savory balance.
- Carrots: A hint of sweetness and color.
- Garlic: Boosts flavor and aroma.
- Green cabbage: The base of this healthy cabbage soup - tender and hearty.
- Zucchini: Soft and mild, blending right into the broth.
- Spinach: Adds freshness and extra nutrients.
- Broccoli florets: Slightly crisp and hearty.
- Cauliflower florets: Mild and perfect for soaking up flavor.
- Bell peppers: Bright, slightly sweet, and colorful.
- Fresh thyme or dill: Adds a fresh herby finish.
- Bay leaves: Builds subtle depth while simmering.
- Salt: Enhances all the flavors.
- Black pepper: Adds a gentle warmth.
- Vegetable broth: Brings everything together.
- Parsley: Fresh finish at the end.
- Green onions: Adds a mild bite and freshness.
- Lemon juice: Brightens the entire soup right before serving.
If you're in a soup mood (and honestly, when aren't we?), there are plenty of cozy options to keep things interesting. A bowl of Homemade Minestrone Soup is always a classic when you want something hearty and veggie-packed. Craving something a little more comforting? Easy Cheesy Homemade Cheddar Broccoli Soup brings that creamy, cozy vibe. For a plant-forward option, Vegan Barley Mushroom Soup is rich, earthy, and super satisfying. And if you want something a little different, Potato Asparagus Soup Recipe is smooth, fresh, and perfect for switching things up.
Customize it your way.
A good recipe for healthy vegetable soup should be flexible - here are a few easy ways to switch things up.
- Add diced tomatoes for a slightly richer broth and skip the lemon juice
- Swap any vegetables you don't like or add in extras like frozen peas, mushrooms or green beans
- Sprinkle in red pepper flakes if you want a little heat
- Stir in canned drained and rinsed beans of any variety for extra protein
- Swap spinach for kale or Swiss chard
- Add shredded rotisserie chicken or raw/frozen diced chicken. Cook until internal temp reaches 165°F.
Flexible dietary swaps.
One of the best things about a low calorie vegetable soup is how naturally it fits a variety of diets but can also be tweaked even further.
- Low sodium: Use low sodium broth and adjust salt at the end.
- Gluten-free: Naturally gluten-free, just be sure to check your broth.
- Higher protein: Add beans, lentils, or cooked chicken.
- Oil-free: Skip olive oil and sauté in broth instead.
How to make this low calorie vegetable soup.
Making a low calorie vegetable soup is all about layering simple ingredients and letting them do their thing.
- Heat olive oil in a large pot and cook onion, celery, and carrots until softened.
- Add garlic and cook just until fragrant.
- Add remaining ingredients except parsley, green onions, and lemon juice.
- Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Remove bay leaves, stir in fresh herbs and lemon juice, then adjust seasoning to taste.
How to serve it.
Serve this low calorie vegetable soup warm with a sprinkle of fresh herbs right before serving.
- Pair it with crusty bread for a simple, cozy meal
- Add a side salad for a light lunch combo
- Top with a little parmesan if you want extra flavor
- Portion into containers for easy grab-and-go meals throughout the week
Kori's tips.
- Build flavor first. Sautéing the vegetables adds depth and makes a big difference in the final soup.
- Shortcut option. Skip the sauté step and add everything at once if you're short on time.
- Finish fresh. Stir in herbs and lemon juice at the end for the best flavor.
- Keep it even. Cut vegetables into similar sizes so everything cooks evenly.
FAQ's
Once cooled, transfer your soup to an air-tight container and store it in the fridge for up to 5 days.
Cover and microwave for one minute. Stir and repeat until your desired temperature is met. You can also reheat in a pot on the stove over medium heat until heated through.
I do not recommend freezing this soup. The majority are liquid and vegetables. When frozen and then thawed the soup will become more watery, and the vegetables lose all texture.
Yes! For slow cooker, add everything except the last three ingredients and cook on low for 6 to 8 hours, until tender. Stir in the remaining ingredients, adjust seasoning, and serve.
For Instant Pot, follow your model's timing for vegetable soup, then finish with the last three ingredients before serving.
Cruciferous veggies like cabbage, broccoli, and cauliflower are great choices. Add-ins like carrots, celery, spinach, zucchini, and bell peppers bring even more nutrients and flavor.
Don't drain the broth. That's where a lot of the nutrients end up, so be sure to cook and enjoy the soup as-is.
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📖 The recipe.
Recipe for Cabbage Vegetable Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups onion (chopped)
- 2 medium stalks of celery (sliced)
- 2 carrots (peeled and sliced)
- 2 cloves garlic (minced)
- 2 cups green cabbage (thinly shredded)
- 2 cups diced zucchini (about 2 cups)
- 2 cups baby spinach (a baby spinach kale mix may be used)
- 2 cups small fresh broccoli florets
- 2 cups small fresh cauliflower florets
- 2 cups diced red and yellow bell peppers
- 1 tablespoon fresh thyme or dill (use more if desired; a combination of both may be used)
- 2 bay leaves
- ½ teaspoon sea salt or kosher salt (adjust to taste before serving)
- ½ teaspoon freshly ground black pepper (adjust to taste before serving)
- 48 to 64 ounces vegetable broth (use enough to just cover the vegetables)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons green onions (chopped; chives may be used)
- 2 tablespoons lemon juice
Instructions
- Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add onion, celery, and carrots. Saute until tender, about 6 to 7 minutes. Add garlic and saute for 2 minutes.
- Add all remaining ingredients (except parsley, green onions, and lemon juice) to a large soup pot.
- Cover and bring to a boil. Reduce heat to low and gently simmer for 30 minutes.
- Remove bay leaves. Add parsley, green onion,s and lemon juice. Adjust seasoning to taste.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS:
- Add a can of diced tomatoes and omit lemon juice if desired.
- Give this soup some kick with red pepper flakes.
- Mix and match your favorite vegetables - mushrooms are wonderful in this too!
- To make this a plant-based full meal add drained canned beans. Or cooked rotisserie or frozen (thawed) grilled chicken, raw chicken breasts or thighs cut into small pieces, may be added. Cook chicken until done.
- TIPS: To save some time, you can skip sauteeing the vegetables - just add all the ingredients (except the last three) and bring to a boil. You will lose some flavor but gain some time.
- SERVING SUGGESTIONS: Adjust seasoning to taste and garnish with extra fresh herbs if desired.
Nutrition
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Jan
Great recipe! Very versatile. Next time we are going to make enough to can. It would be great with beans, potatoes, rice, or pasta. We only had kale but I bet it would be good with collards, spinach, etc. Mushrooms were a great addition. So many options. Thank you!