Low Calorie Cabbage Soup: 80 Calorie Comfort in 35 Minutes

You know those days when you want something warm and comforting but don’t want to feel weighed down? That’s exactly why I make this low calorie cabbage soup on repeat! It’s my secret weapon for when I need a light yet satisfying meal that won’t leave me feeling guilty. With just a handful of simple ingredients, this soup comes together in about 30 minutes – faster than waiting for takeout!

Table of Contents

Table of Contents

Why You’ll Love This Low Calorie Cabbage Soup

I first discovered this recipe during one of those “I need to eat healthier” phases we all go through. What I love is how the humble cabbage transforms into something so flavorful with just a bit of onion, butter, and bouillon. It’s become my go-to when I want something nourishing without all the calories. Plus, it’s the kind of recipe where you can taste how good it is for you with every spoonful!

This soup has become my kitchen superhero, and here’s why it’ll be yours too:

• Light as air but surprisingly filling – at just 80 calories per bowl, you can enjoy seconds guilt-free
• Nutrient-packed with all the good stuff from fresh cabbage (hello, fiber and vitamins!)
• Ready in 35 minutes – faster than waiting for delivery on a busy weeknight
• Kind to your wallet – cabbage is one of the most budget-friendly veggies out there
• Endlessly customizable – toss in whatever veggies you have lurking in the fridge

Trust me, once you try this soup, you’ll understand why I make a pot almost every week!

Ingredients for Low Calorie Cabbage Soup

Here’s everything you’ll need to make this simple yet satisfying soup – I promise your pantry probably has most of these already!

• 2 tablespoons salted butter – or dairy-free butter if you’re going vegan (I’ve used both and they work equally well)
• 1 medium onion, chopped – about the size of a baseball, no need to be perfect with the dice
• 1 tablespoon all-purpose flour – gluten-free flour works beautifully here too if that’s your preference
• 1 medium head green cabbage – cored and roughly chopped (don’t stress about perfect pieces – rustic is good!)
• 8 cups water – filtered tastes best, but tap works in a pinch
• 3 tablespoons Better Than Bouillon – chicken or vegetable both work (this stuff is magic in a jar!)
• Kosher salt & black pepper – to taste (I’m generous with the pepper – it makes all the difference)

See? Nothing fancy – just honest ingredients that come together to make something greater than the sum of its parts. The cabbage is really the star here, so try to get the freshest head you can find – crisp leaves with no brown spots make all the difference!

How to Make Low Calorie Cabbage Soup

Okay, let’s get cooking! This soup comes together so easily – even on those nights when you’re tired and just want something simple. I’ll walk you through each step just like I would if we were cooking together in my kitchen!

Step 1: Sauté the Aromatics

First, grab your favorite soup pot (I use my trusty Dutch oven) and melt the butter over medium-low heat. You want it just hot enough to sizzle gently when you add the onions – no scorching allowed! Toss in those chopped onions and stir them around until they turn soft and translucent, about 5 minutes. This is where the magic starts – that sweet onion smell filling your kitchen!

Now sprinkle in the flour and keep stirring for about 2 minutes. This little bit of flour helps thicken the soup ever so slightly – just enough to give it body without making it heavy. You’ll know it’s ready when the raw flour smell disappears and the mixture looks like wet sand.

Step 2: Build the Soup Base

Time for the main event! Pour in your water and bouillon – I like to whisk it a bit at first to help the bouillon dissolve completely. Then comes the star: that whole chopped cabbage! Don’t worry if it seems like too much – I promise it wilts down beautifully.

Crank the heat up to medium and bring everything to a boil – you’ll see bubbles forming around the edges. Then immediately reduce it to a gentle simmer, pop the lid on, and set your timer for 20 minutes. The lid keeps all that lovely steam inside to cook the cabbage perfectly.

Step 3: Season and Serve

After 20 minutes, lift that lid and inhale deeply – doesn’t it smell amazing? The cabbage should be tender but still have a bit of bite to it. Now’s the time to taste and season with salt and pepper. I always start with just a pinch of salt since the bouillon is already salty, then add more if needed.

Serve it piping hot in your favorite bowls – I love how the steam rises when you first ladle it out! The soup keeps getting better as it sits, so don’t be afraid to make extra for tomorrow’s lunch. Just wait until you taste how the flavors deepen overnight!

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Tips for the Best Low Calorie Cabbage Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow, did I really make this?” Here are my can’t-live-without tips:

Choose your cabbage wisely – Look for heads that feel heavy for their size with crisp, tightly packed leaves. The outer leaves should be vibrant green without any yellowing or wilting. Trust me, fresh cabbage makes all the difference in flavor!

Bouillon is your flavor secret – Start with 2 tablespoons instead of 3 if you’re watching sodium, then add more to taste. I sometimes use half chicken and half vegetable bouillon for extra depth. Just remember – you can always add more, but you can’t take it out!

Don’t rush the onions – That initial 5 minutes of cooking them until they’re soft but not browned builds the foundation of flavor. If they start to brown, turn your heat down immediately. Golden onions are great for other dishes, but here we want pure, sweet onion essence.

Fresh herbs transform leftovers – When reheating day-old soup, stir in a handful of chopped parsley, dill, or chives. The bright herbal notes wake up all the flavors beautifully. My personal favorite is a big pinch of fresh thyme leaves – it’s like giving the soup a second wind!

One last pro tip? Always make extra. This soup somehow tastes even better the next day as the flavors really meld together. I often double the recipe and stash portions in the fridge for quick, healthy meals all week long!

Variations for Low Calorie Cabbage Soup

One of my favorite things about this soup is how easily you can change it up depending on what’s in your fridge or what you’re craving! Here are some of my go-to variations that keep things interesting while staying true to the low-calorie spirit:

Veggie boost: Toss in a handful of sliced carrots or celery when you’re cooking the onions – they add wonderful texture and natural sweetness. Sometimes I’ll throw in a diced red bell pepper too for color and a subtle smoky flavor.

Protein power: For days when I need something heartier, I’ll stir in some shredded rotisserie chicken (about 1 cup) during the last 5 minutes of cooking. It adds protein without overpowering the soup’s lightness. Vegetarian? Try white beans or chickpeas instead!

Herb garden special: Fresh herbs take this soup to another level! A bay leaf while simmering adds depth, while a big handful of chopped parsley or dill at the end gives it a fresh pop. My secret? A pinch of dried thyme with the bouillon – it’s magical.

Spice it up: When I’m feeling adventurous, I’ll add a pinch of red pepper flakes with the onions or stir in a teaspoon of smoked paprika with the flour. Just enough to give the soup a gentle kick without going overboard on calories.

The beauty of this recipe is how forgiving it is – don’t be afraid to make it your own! Just remember our low-calorie goal when adding extras. A little goes a long way in keeping this soup light yet satisfying.

Storage and Reheating

Here’s the thing about this low calorie cabbage soup – it practically begs to be made in big batches! I always make extra because it keeps beautifully and tastes even better the next day. Here’s how I store and reheat it without losing any of that wonderful texture or flavor:

Fridge storage: Let the soup cool completely before transferring it to airtight containers. Glass jars or plastic containers with tight-fitting lids work best. It’ll stay fresh in the refrigerator for about 3 days – though in my house, it never lasts that long! Pro tip: If you’re storing it in one big container, leave about an inch of space at the top – the cabbage expands slightly as it sits.

Reheating gently: The key is low and slow! Pour your desired portion into a saucepan and warm it over medium-low heat, stirring occasionally. If it seems too thick, add a splash of water or broth to loosen it up. Microwave works too – just use 30-second bursts and stir between each one to prevent hot spots. Whatever you do, don’t let it boil vigorously when reheating – that makes the cabbage mushy.

Freezing option: While I prefer this soup fresh, you can freeze it for up to 2 months if needed. Thaw overnight in the fridge before reheating. The texture changes slightly after freezing (cabbage gets softer), but the flavor remains delicious. I like to add fresh herbs when reheating frozen portions to brighten it up.

One last storage secret? The bouillon flavor intensifies over time, so you might need to add a bit of water when reheating day-old soup. Taste and adjust – sometimes I’ll squeeze in a little lemon juice too to balance the flavors. Now you’ve got healthy meals ready whenever hunger strikes!

Nutritional Information

Now let’s talk numbers – because part of what makes this low calorie cabbage soup so special is how light it is while still being satisfying! These values are estimates based on standard ingredients, but remember your exact nutrition may vary slightly depending on specific brands and measurements.

Per serving (about 1 generous bowl):

• Calories: 80 – yes, you read that right! This is why it’s my go-to when I’m watching my intake
• Fat: 4g (2.5g saturated) – mostly from that bit of butter that adds all the flavor
• Carbohydrates: 10g – with 3g coming from fiber, so it’s really only 7g net carbs
• Protein: 2g – perfect light lunch amount, though you can boost it with add-ins
• Sodium: 300mg – adjust this by using low-sodium bouillon if needed
• Sugar: 5g – all natural from the cabbage and onions

What I love is how these numbers add up to a meal that feels indulgent but isn’t – that’s the magic of cabbage! It’s packed with vitamin C, vitamin K, and antioxidants too. Just wait until you see how full you feel after a bowl – proof that low calorie doesn’t mean unsatisfying!

Common Questions About Low Calorie Cabbage Soup

I get asked about this soup all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Is cabbage soup really low in calories?
Absolutely! At just 80 calories per bowl, it’s one of my favorite light meals. The magic is in the cabbage – it’s naturally low-calorie but packed with fiber that keeps you full. Trust me, you’ll be amazed how satisfying it is despite the low calorie count!

Can I freeze this soup?
You can, but I prefer it fresh. Freezing changes the cabbage’s texture – it gets softer when thawed. If you must freeze it, store in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat gently with a splash of water to refresh it. Pro tip: Add fresh herbs when reheating to brighten it up!

Why does my soup taste bland?
Oh no! Let’s fix that. First, check your bouillon amount – start with 2 tablespoons and add more to taste. Second, don’t skimp on the black pepper – it makes all the difference! Finally, let the soup sit for 10 minutes off heat before serving – the flavors develop beautifully as it cools slightly.

Can I make this vegan?
Easily! Just swap the butter for dairy-free butter (I love the olive oil kind) and use vegetable bouillon instead of chicken. I’ve made both versions countless times, and honestly? My vegan friends can’t tell the difference – it’s that good!

Final Thoughts

There you have it – my absolute favorite low calorie cabbage soup that proves healthy eating doesn’t have to be boring or complicated! This recipe has saved me on countless busy nights when I wanted something quick, comforting, and good for me. I hope it becomes your go-to just like it’s become mine. You can find more of my favorite simple recipes over in my recipe index.

Give it a try and let me know what you think – did you add any fun variations? Discover any new tricks? I’d love to hear how it turns out in your kitchen. After all, the best recipes are the ones we make our own. Here’s to simple, satisfying meals that make us feel great! Follow along for more kitchen adventures on Facebook!