Make this easy spicy cabbage soup, a low-calorie, gluten-free recipe. Packed with flavor and nutrients, it’s perfect for a healthy meal.
Ingredients
- Soup Base
- ½ head of cabbage 400g, shredded or chopped
- 1 medium onion finely chopped
- 1 medium carrot sliced
- 2 garlic cloves minced
- 1 celery stalk chopped
- 4 cups 1L low-sodium vegetable broth (or water for a lighter option)
- 1 tbsp olive oil
- Pinch of sea salt
- Spices
- 1 tsp smoked paprika adjust to taste
- ½ tsp black pepper
- ½ tsp chili flakes or 1-2 fresh chili peppers for extra heat, optional
- Optional Add-Ins
- 1 small potato 100g, diced, for added consistency; omit for lower carbs
- 1 can 240g cooked chickpeas (drained, for added protein; omit for lower carbs)
Instructions
Prepare the Vegetables: Shred or chop the cabbage, finely chop the onion, slice the carrot, mince the garlic, and chop the celery. If using a potato, dice it into small cubes.
Sauté the Base: Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, garlic, and celery, and sauté for 3-4 minutes until softened and fragrant.
Add the Vegetables: Add the carrot and cabbage (and potato, if using) to the pot. Stir to combine and cook for 5 minutes to soften slightly.
Season and Simmer: Add the vegetable broth, smoked paprika, black pepper, chili flakes (or fresh chili peppers), and a pinch of sea salt. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded. If using chickpeas, add them in the last 5 minutes to heat through.
Adjust Seasoning: Taste and adjust seasoning as needed, add more chili for heat, or reduce paprika if it’s too strong for your palate.
Serve: Ladle the soup into bowls and serve warm. Enjoy the spicy, comforting flavors with every spoonful.
