Description
A soul-warming, plant-based vegetable soup featuring crisp cabbage, aromatic vegetables, and tender potatoes in a rich tomato-based broth. This wholesome meal is simple to prepare, fiber-rich, and perfectly balanced, making it an excellent choice for a light lunch or a nutritious, restorative dinner to recharge your body.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 sticks celery, chopped
2 cups cabbage, shredded or chopped
4 cloves garlic, minced
14 fluid ounces tomato sauce
4 cups vegetable broth
3 medium carrots, peeled and sliced
1 Russet potato, peeled and cubed
1 cup frozen corn
1 small zucchini, chopped
0.5 teaspoon Italian seasoning
2 cups fresh baby spinach
Salt and pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and celery, sautéing until softened.
Stir in the garlic and cook until fragrant.
Add the carrots, potatoes, cabbage, tomato sauce, vegetable broth, and Italian seasoning to the pot.
Bring the soup to a boil, then reduce heat and simmer until the vegetables are tender, about 20 minutes.
Stir in the frozen corn and zucchini and cook for another 5 minutes.
Turn off the heat and fold in the fresh baby spinach until wilted.
Season with salt and pepper to taste and serve warm.
Notes
This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Feel free to add cooked chickpeas or white beans for extra protein.
Nutrition
- Serving Size: 1.5 cups
- Calories: 140
- Sugar: 7g
- Sodium: 450mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg