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Easy Veggie Cabbage Soup

  • Total Time: 55 minutes
  • Yield: 6-8 1x


This Easy Detox Cabbage Soup recipe is the perfect veggie-packed soup for a busy week. Loaded with all the best wintery vegetables – cabbage, onions, garlic and carrots – this soup is good and good for you too.


  • 2 tablespoons olive oil
  • 1 cup onion, chopped (about 1 medium onion)
  • 3 cloves garlic, peeled and minced or finely grated
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fine sea salt (or to taste)
  • Fresh ground pepper, to taste
  • 1 cup carrot, peeled and chopped (from 12 carrots)
  • 4 cups cabbage, roughly chopped (from 1/2 of a small green cabbage)
  • 2 cups potatoes, peeled and roughly chopped (from 2 medium potatoes)
  • 1 28 oz can diced tomatoes with the juices
  • 4 cups no-salt added vegetable stock (or use homemade)
  • Optional: sliced green onions, fresh chopped parsley, fresh squeezed lemon juice, toast, etc for serving


  1. Heat oil in a large soup pot over medium heat. Add the onions and garlic and cooking, stirring frequently, until the onions are soft and just translucent.
  2. Add the spices to the onion and garlic – stir in the paprika, oregano, thyme, salt and a couple grinds of pepper. Cook until fragrant, about 1 minute.
  3. Add the carrots, cabbage and potatoes to the pot and continue to cook and stir until the cabbage is just starting to wilt down.
  4. Add the tomatoes and all their juices and the vegetable stock to the pot. Stir to incorporate.
  5. Bring soup to a gentle boil and cook until the potatoes are very soft and the cabbage is tender, about 35-40 minutes. Season with additional salt and pepper, if needed.
  6. Serve with sliced green onions, fresh parsley, a squeeze fresh lemon juice or some toast on the side.
  7. This soup is good for about 3 days in the fridge or freeze leftovers.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes