Cabbage and vegetable soup

A light, filling cabbage and vegetable soup, high in fibre and very low in calories. Comforting and economical, it is the healthy dinner to help you load up on vegetables.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 6  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 85 kcal · 2 g protein · 10 g carbohydrate · 3 g fat

Ingredients

• 1/2 green cabbage
• 3 carrots
• 2 courgettes
• 2 tomatoes
• 1 onion
• 1 stick of celery
• 1 tbsp olive oil

Method

1. Soften the onion and celery.
2. Add all the vegetables, cut into pieces.
3. Cover with water or stock and cook for 25 minutes.
4. Serve chunky or blended, as you prefer.

Nutritional benefits

Cabbage and the other vegetables are very low in calories but rich in fibre and vitamins, which makes this soup filling and ideal for weight loss. Full of water and nutrients, it warms you up without weighing you down. Naturally vegan and gluten-free, it is perfect for a light dinner.

Variations and substitutions

• With white beans for more protein.
• With kale or curly cabbage.
• Spicier: chilli, cumin.
• With pasta or rice for a complete meal.

Storage and making ahead

Keeps for 4 days and can be frozen: ideal for batch cooking. Tastes even better reheated.

💡 Good to know

Cut the vegetables into even pieces so they cook evenly and the soup stays appetising when served chunky.

Related reading

Discover more weight-loss recipes · vegetarian recipes · vegan recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: cabbage · carrots · courgettes · tomatoes · onion.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.