This low calorie vegetable soup with cabbage proves healthy can still be seriously satisfying. It is packed with fresh vegetables, layered with herby flavor and light enough to enjoy anytime. One pot, big flavor and the kind of recipe you will keep coming back to.
Jump to:
The backstory.
There is always a point after a few heavier meals when I start craving something simple, warm and loaded with veggies. Not boring, just clean, cozy and satisfying. That is 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, and there is a lot to love:
- Loaded with real vegetables. Every bite brings a mix of texture, color and nutrients.
- Light but filling. It satisfies without weighing you down.
- Naturally healthy. It is plant-based, low calorie, gluten-free and has no added sugar.
- Made for leftovers. Great for meal prep and even better the next day.
- Easy to customize. Use whatever vegetables you have on hand.
When it cools off, this is always the first soup I make.
Let’s talk texture and flavor.
This vegetable soup has a light, savory broth layered with garlic, herbs and a touch of brightness from lemon. The cabbage softens and soaks up all that flavor, while broccoli and cauliflower keep a little bite. Bell peppers add a subtle sweetness, and the mix of textures keeps every spoonful interesting.
What you'll need.
Here is what you need to make low calorie vegetable soup with cabbage:
- Olive oil – builds the first layer of flavor.
- Onion, celery and carrots – the classic soup base.
- Garlic – for flavor and aroma.
- Green cabbage – the hearty base of this soup.
- Zucchini, broccoli and cauliflower – tender and filling.
- Baby spinach – adds freshness and extra nutrients.
- Bell peppers – bright, sweet and colorful.
- Fresh thyme or dill and bay leaves – for herby depth.
- Vegetable broth – brings everything together.
- Parsley, green onions and lemon juice – for a fresh finish.
- Salt and black pepper – to season.
For exact ingredient quantities, please see the recipe card below!
In a soup mood? My Mushroom Barley Soup is rich and earthy, and my Wild Rice and Mushroom Soup is hearty and cozy.
Customize it your way.
A good vegetable soup should be flexible. Here are a few easy ways to switch it up:
- Diced tomatoes – add a can for a richer broth and skip the lemon juice.
- Swap the veggies – try frozen peas, mushrooms or green beans.
- Add heat – sprinkle in red pepper flakes.
- Different greens – use kale or Swiss chard instead of spinach.
Flexible dietary swaps.
This soup fits a lot of diets as is, and it is easy to tweak further:
- Low sodium – use low-sodium broth and adjust the salt at the end.
- Gluten-free – naturally gluten-free, just check your broth.
- Higher protein – add beans, lentils or cubed tofu.
- Oil-free – skip the olive oil and sauté in a splash of broth.
How to make low calorie vegetable soup.
It is all about layering simple ingredients and letting them do their thing:
Sauté
Cook the onion, celery and carrots in olive oil until softened, then add the garlic until fragrant.
Add everything else
Add the remaining vegetables, herbs, bay leaves, seasoning and broth, except the parsley, green onions and lemon juice.
Simmer
Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
Finish fresh
Remove the bay leaves, stir in the fresh herbs and lemon juice, and season to taste.
How to serve it.
Serve it warm with a sprinkle of fresh herbs:
- Pair it with crusty bread for a simple, cozy meal.
- Add a side salad for a light lunch.
- Top with a little parmesan for extra flavor.
- Portion into containers for grab-and-go meals all week.
- Make it flex – stir in shredded rotisserie chicken at the end, or simmer diced raw chicken in the broth until it reaches 165°F.
Kori's tips.
- Build flavor first. Sautéing the vegetables makes a big difference.
- Short on time? Skip the sauté and add everything at once.
- Finish with the fresh herbs and lemon juice for the brightest flavor.
- Cut the vegetables into similar sizes so everything cooks evenly.
FAQs
Once cooled, store it in an airtight container in the fridge for up to 5 days.
Cover and microwave in 1-minute bursts, stirring in between, or warm it in a pot over medium heat.
I do not recommend it. After thawing, the soup gets watery and the vegetables lose their texture.
Yes. Add everything except the parsley, green onions and lemon juice and cook on low for 6 to 8 hours. Stir those in at the end and season to taste.
Cruciferous vegetables like cabbage, broccoli and cauliflower are great choices, along with carrots, spinach, zucchini and bell peppers.
📌 Be sure to save this pin to Pinterest for later!
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
Want more easy dinners? Grab my FREE 5-night mostly meatless dinner plan and get new recipes in your inbox.
Recipe for Cabbage Vegetable Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups onion (chopped)
- 2 medium celery stalks (sliced)
- 2 carrots (peeled and sliced)
- 2 cloves garlic (minced)
- 2 cups green cabbage (thinly shredded)
- 2 cups zucchini (diced)
- 2 cups baby spinach (or a baby spinach and kale mix)
- 2 cups small broccoli florets
- 2 cups small cauliflower florets
- 2 cups red and yellow bell peppers (diced)
- 1 tablespoon fresh thyme or dill (or a mix of both)
- 2 bay leaves
- ½ teaspoon sea salt or kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 48 to 64 ounces vegetable broth (enough to just cover the vegetables)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons green onions or chives (chopped)
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion, celery and carrots and sauté until tender, about 6 to 7 minutes. Add the garlic and sauté for 2 minutes.
- Add the cabbage, zucchini, spinach, broccoli, cauliflower, bell peppers, thyme or dill, bay leaves, salt, pepper and enough vegetable broth to just cover the vegetables.
- Cover and bring to a boil. Reduce the heat to low and gently simmer for 30 minutes, until the vegetables are tender.
- Remove the bay leaves. Stir in the parsley, green onions and lemon juice, then adjust the seasoning to taste.
Kori's Tips
Nutrition
© 2026 Flexitarian Eats
Comments
No Comments