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You’ll love this easy and healthy vegetarian cabbage soup. It packs incredible flavor, satisfying texture, and a great chili kick that warms you up. All this goodness with less than 150 calories per serving!

Published on Jan 2020 /Updated on September 2024

A white pot full of vegetarian cabbage soup.

I first published this amazing low-calorie soup in 2020 and have loved it ever since. I wanted to create a vegetarian cabbage soup that was a terrific low-carb meal without sacrificing flavor and texture—not watery, not dull, nothing that resembled boiled cabbage.

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And the best cabbage soup I’ve ever had was born. It’s easy to make, economical, packed with health benefits, and amazingly delicious.

Once you try it, you’ll love it, too.

The recipe starts with carrots, onion, and celery sauteed in olive oil. Next, we stir in the garlic and a mix of chili flakes, paprika, and ground coriander. This combination creates a warming flavor base with a subtle kick that I LOVE. Seriously.

Then, we add the chopped cabbage, broth, and tomato passata, which makes a richer and more flavorsome broth. For extra texture, I add some cauliflower florets, my favorite low-carb substitute for potatoes. They are great for thickening the soup and adding more nutrition.

Today, I’m re-sharing this terrific soup recipe again to encourage you to make it. I’ve also added new photos and new notes to the recipe.

It’s a flavorful vegetarian cabbage soup with fewer calories and carbs, which is perfect if you are looking for a lighter meal that is filling and warming. And I promise that delightful spicy kick will make you come back for more!

List of the ingredients

  • Cabbage
  • Cauliflower or potato (optional)
  • Tomato passata
  • Onion, carrots, celery
  • Garlic
  • Herbs (bay leaves, parsley)
  • Spices (paprika, chili flakes, ground coriander)
  • Vegetable broth
  • Olive oil, salt & pepper

The ingredients to make this vegetarian cabbage soup are arranged over a white background.

How to make vegetarian cabbage soup

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Saute onion, carrot, and celery for 5 minutes.
  • Stir in the garlic and the spices, and cook for 1 more minute.
  • Chop the cabbage and the cauliflower, if using it.

Top view of a white pot full of vegetables and a wooden board with chopped cabbage.

  • Add the cabbage and the remaining ingredients to the pot.
  • Cook for 20 minutes.
  • Blend 2 or 3 cups of the soup and return it to the pot. Whizzing up the soup just a bit will give you a thicker texture.

    • Top view of a white pot full of cabbage soup before and after cooking.

  • Stin the chopped parsley, taste, and adjust the seasoning as needed.
  • Enjoy with a touch of lemon juice to brighten the flavors and , my delicious Italian , or (if you don’t count the calories! 😂).

    • Top view of a white bowl full of cabbage soup.

    Recipe Notes

    Cabbage soup ingredients

    Veggies: We use the classic onion, carrot, celery, and garlic for extra flavor and nutrition. We also add some cauliflower florets, which have a texture similar to mashed potatoes but with fewer carbs and calories than potatoes. You can swap cauliflower for a medium-sized potato, making the soup thicker. Skip both if you wish.

    Olive oil: To add flavor. We use it at the beginning to saute the veggies.

    Cabbage: Green or red cabbage, whatever you like. Cabbage is part of the cruciferous vegetable family and has an outstanding nutritional profile. It’s exceptionally high in fiber, vitamins, and antioxidants. Also, cabbage is extremely low in calories and carbs.

    Tomatoes: Canned diced or whole tomatoes work, but I recommend using tomato passata, which has a thicker consistency and adds body to the broth.

    Spices: The combination of paprika, coriander, and chili flakes makes the tomato broth amazing. If you don’t like chili flakes or spices, you might reduce them, but I recommend not skipping them altogether, as they make a huge difference in the flavor profile.

    Herbs: I use bay leaves for the broth and fresh parsley to finish the soup. But you can use your favorite herbs here, including some Italian herb seasoning or a pinch of oregano.

    Salt & pepper: As always, adjust the seasoning to your taste. I recommend serving it with lemon wedges, as a touch of freshly squeezed lemon juice will brighten the flavor.

    Close-up of a white bowl full of vegetarian cabbage soup served with bread and a lemon wedge.

    Storage tips & leftovers

    This vegetarian cabbage soup leftovers keep well in the fridge for 3-4 days. It freezes very well, too. To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.

    Top view of a white bowl full of cabbage soup.

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    Best vegetarian cabbage soup

    With less than 150 calories per serving, this healthy warming vegetarian cabbage soup is packed with flavor, texture, and plenty of vegetables cooked in a rich and spicy tomato broth. Serving size: 1 ¼ cup

    Prep Time5
    Cook Time30
    Total Time35
    CourseSoup
    Cuisinevegan, vegetarian
    Keywordvegetarian cabbage soup
    Servings6
    Calories135 kcal
    AuthorKatia

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 carrots, diced or chopped
    • 2 celery ribs, diced or chopped
    • 3 garlic cloves, minced
    • 1 teaspoon paprika
    • ½ teaspoon ground coriander
    • ½ teaspoon chili flakes (aka crushed pepper flakes)
    • 14 oz (400 grams) tomato passata (or canned tomatoes)
    • 1 (23oz/650 grams) head of green or red cabbage, chopped
    • ½ lb (220 grams) cauliflower or potatoes, cut into chunks (optional)
    • 4 cups (960 ml) Low-sodium vegetable broth (add more for a thinner consistency)
    • 3 bay leaves
    • salt & pepper, to taste
    • 2 tablespoon Fresh Italian parsley, chopped
    • 4 Lemon wedges, to serve

    Instructions

    • Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.
    • Stir in the garlic, chili flakes, paprika, and ground coriander and cook for an extra minute until fragrant.
    • Add the tomato passata, the chopped cabbage, the cauliflower florets or potato (if using it), broth, and bay leaves.
    • Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat, and simmer for 20 minutes.
    • When the soup is cooked remove the pot from heat, let it cool slightly, then remove the bay leaves.
    • Blend about ⅓ of the soup with a blender or a stick blender and return it to the pot. Be careful; the soup is hot. Try to blend mainly the cauliflower (or the potato chunks, if you use potatoes).
    • Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + ½ tsp at this stage). You might want to add more seasoning or more broth to make a thinner soup, according to your personal preferences. See notes)
    • Stir in the fresh parsley before serving, and enjoy with crusty bread and a touch of fresh lemon juice to add freshness and acidity. Enjoy!