Ingredients
Equipment
Method
- In a large pot, heat the olive oil (if using) over medium heat. Add the onions and garlic, and sauté for 2-3 minutes until soft and fragrant.
- Stir in the chopped carrots, celery, bell pepper and tomatoes. Stir occasionally and cook for 5 minutes, until the vegetables have softened.
- Once simmering, add the chopped cabbage to the pot and stir. Cook for another 5 minutes, until the cabbage wilts slightly.
- Add the vegetable broth and bring the soup to a boil.
- Bring to a boil, reduce heat, and cook uncovered for 30-40 minutes or until all vegetables are soft.
- Add salt, pepper, dried thyme, oregano and red pepper flakes (if using). Taste and adjust seasonings as desired.
- Dot with fresh herbs or a squeeze of lemon to serve if you like.
Notes
You can make this soup in large batches and store it in the fridge for up to 4 days. It also freezes well for up to 3 months.
Feel free to add lean protein such as chicken or tofu for added satiety.
If you're following a low-carb or keto diet, reduce or omit the carrots and tomatoes to lower the carb content.
This soup is not only great for weight loss but also for detoxification, as it’s full of fiber and antioxidants.
Feel free to add lean protein such as chicken or tofu for added satiety.

If you're following a low-carb or keto diet, reduce or omit the carrots and tomatoes to lower the carb content.
This soup is not only great for weight loss but also for detoxification, as it’s full of fiber and antioxidants.

