Vegetable Soup with Cabbage

Indulge in my favorite homemade vegetable soup with cabbage! This delicious soup is healthy, low-calorie, warming, and packed with fresh, flavorful veggies!

Author : Aline Cueni

5 from 1 vote

Prep Time :5

Cook Time :20

Total Time :25

Servings : 4

Calories : 149kcal

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 tomatoes
1 carrot
1 zucchini
1 potato
½ small savoy cabbage
1 small leek
4 cups (960 ml) vegetable broth
1 - 2 tablespoon chipotle peppers in adobo sauce, chopped
1 teaspoon lemon juice, or lime juice
1 tablespoon fresh parsley, chopped

Instructions

Heat olive oil in a large pot. Add onion and garlic and sauté for 3 minutes until translucent.
Wash, prepare, and chop your vegetables into bite-sized pieces. Add them to the pot and sauté for another 3 minutes.
Pour in the vegetable broth, bring to a boil, cover with a lid, and let it simmer on medium-low heat for 15 minutes. If you’re using chipotle, add it now!
Season with lemon juice and adjust with salt and pepper if needed. Add 1–2 cups of water if you prefer a thinner soup.
Garnish with fresh parsley and enjoy!

Notes

Chipotle in Adobo: Adding chipotle is optional, but it’s my secret ingredient to take any bland soup to the next level! If you have it on hand, great—if not, no problem. Chipotle pairs beautifully with this vegetable soup, lending a fantastic smoky flavor and a hint of mild spice.
Store Properly: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.

Recommended Products

Nutrition