No need to eat a heavy lunch as this soup is fulfilling enough, like any other meal. This cabbage tomato soup is low in protein, fat and other complex carbohydrates. One bowl of cabbage tomato soup adds upto only 130 calories. 

To make this super healthy and appetising cabbage tomato soup, follow these three easy steps.


  • 1 tablespoon olive oil
  • 4 cups vegetable broth 
  • 4 ounces tomato paste
  • 1 chopped onion 
  • 2 garlic cloves ( minced )
  • 3 chopped celery 
  • 3 chopped carrots
  • 1 shredded white cabbage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne
  • 15 ounces tomatoes ( diced with juice )


1. Take a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onions, celery and carrots. Simmer for about 5 to 7 minutes until fragrant and soft. Add the minced garlic, then season with salt and black pepper, oregano and cayenne and simmer for another 1 minute. 

2. Stir in diced tomatoes and tomato paste and mix well with the other ingredients. Now, add the vegetable broth to it and boil. Stir in the cabbage and cook for nearly 20 minutes until the cabbage is soft. 

3. Before serving, taste the soup and add salt and pepper or other spices if needed. To add a thick consistency, add more water or vegetable broth accordingly.

To make this recipe healthier, add quinoa or steamed chicken to it. It will turn this soup into a satiating lunch. 

Storage tip: Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can also chill the cabbage tomato soup completely. Then shift it into separate portions and store in the freezer for up to 3 months.