This light, flavorful soup is packed with vegetables and low in calories, making it perfect for a detox or weight management plan.
Ingredients
1 large onion, chopped
2 large carrots, sliced
3 celery stalks, chopped
2 bell peppers (any color), chopped
1 medium head of cabbage, chopped
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1-2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
Salt and black pepper, to taste
Optional: A pinch of red pepper flakes for spice
Instructions
1. Prepare the Vegetables
Wash and chop all the vegetables into bite-sized pieces.
2. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and celery. Sauté for 2-3 minutes until fragrant and slightly softened.
3. Add the Remaining Vegetables
Add the carrots, bell peppers, and cabbage to the pot. Stir to combine and let cook for 5 minutes.
4. Add the Broth and Seasoning
Pour in the vegetable broth and diced tomatoes (with their juice). Add oregano, basil, paprika, salt, and black pepper. Stir well.
5. Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are tender.
6. Taste and Adjust
Taste the soup and adjust the seasoning as needed. If you prefer a spicy kick, add a pinch of red pepper flakes.
7. Serve
Serve the soup hot, garnished with fresh herbs like parsley or cilantro, if desired.
Tips
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
Variations: Add your favorite low-calorie vegetables like zucchini, spinach, or mushrooms for extra nutrition.
Enjoy this wholesome and nourishing soup as part of your healthy lifestyle!