Zingy Tomato Cabbage Soup

Vegetarian Vegan Nut Free Egg Free Dairy Free

Zingy Tomato Cabbage Soup

Serving Size: 4

Calories per serving: 47

Fat per serving: 0.6gms

Super easy, super healthy - this recipe is my go-to recipe for all the cabbage and the few (on the brink of becoming unusable) tomatoes that always linger around in my fridge. You can substitute the ingredients for any leftovers you may have...just keep the base and blend away. Its also a great way for kids to enjoy their veggies and not know it.


1 cup vegetable broth
1 small onion (chopped roughly)
1/2 carrot (chopped roughly)
1 cup cabbage (washed and chopped roughly)
4 tomatoes (chopped)
Salt to taste
Black pepper (crushed)
1/2 teaspoon hot sauce (optional)


  1. Place all ingredients except the cabbage in a high-speed blender and blend until a smooth, thin liquid is formed.
  2. Meanwhile, in a large skillet, cook the cabbage with some water until it changes color (becomes pale) slightly.
  3. Remove from water and add to the blended ingredients. Blend together until a smooth reddish-orange paste forms (if you are using purple cabbage).
  4. Your soup is ready to serve hot. Garnish with small dollops of cottage cheese and sprinkle chives on top. Or just drop a few cabbage sprigs on top for some crunch. Goes great with garlic bread on the side!


tomato cabbage soup1

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