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Home Soups

Healthy Vegetable Soup (Extra Tasty!)

By:Nagi
Published:12 Jul '17Updated:5 Feb '20
161 Comments
Recipe v Video v Dozer v

A Healthy Vegetable Soup made extra tasty……this is my version of the famous Zero Weight Watchers Points cabbage soup. It has 0.4 points (let’s round it down to zero!) but it tastes way, way, way better!

Ultra Tasty Healthy Vegetable Soup - My version of the Zero Weight Watchers Points soup. This has 0.4 points but it's countless times tastier! recipetineats.com

A healthy vegetable soup made extra tasty.

Do you know about the zero Weight Watchers Points cabbage soup? Essentially, all you do is put all the vegetables, broth/stock and a dollop of tomato paste into a pot, bring it to a boil then that’s it.

I don’t even need to try it to know that it would be rather bland. I just couldn’t bring myself to make it. So I made up my own version.  of a healthy vegetable soup:-)

Ultra Tasty Healthy Vegetable Soup - My version of the Zero Weight Watchers Points soup. This has 0.4 points but it's countless times tastier! recipetineats.com

Yes, mine involves a tiny bit of oil so a soffrito of onion, celery and carrots can be slowly sautéed until sweet which creates a beautiful flavour base for this soup. There is a reason that this is the way that many of the greatest classics in this world start – like Beef Ragu!

In addition to the soffrito, I also sauté oregano and fennel. Much like hot water makes the flavour of cocoa powder “bloom”, sautéing dried herbs and spices really opens up their flavour. If you haven’t tried it before, I think you’ll be pleasantly surprised!

I know fennel may sound like an interesting choice, but the reason I chose it is because I wanted to give this soup a Spanish kick and what better way to give a soup a big flavour kick than to use Chorizo seasonings? 🙂

So that’s why I use fennel. It’s very subtle and not a key ingredient, so skip it if you don’t like or have it.

But if you do buy it especially to use in this recipe (and it costs no more than the usual dried herbs), use the leftovers to make my brother’s epic Sausage Rolls. They are da bomb! – Nagi x

Soup Dippers

Quick Cheesy Garlic Bread • Better-Than-Dominos Garlic Bread • Soft No Knead Dinner Rolls

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Ultra Tasty Healthy Vegetable Soup - My version of the Zero Weight Watchers Points soup. This has 0.4 points but it's countless times tastier! recipetineats.com

Ultra Tasty Healthy Vegetable Soup - My version of the Zero Weight Watchers Points soup. This has 0.4 points but it's countless times tastier! recipetineats.com

WATCH HOW TO MAKE IT

Healthy Vegetable Soup (0.4 WW Points) recipe video!

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Ultra Tasty Healthy Vegetable Soup - My version of the Zero Weight Watchers Points soup. This has 0.4 points but it's countless times tastier! recipetineats.com

Spanish Healthy Vegetable Soup

Author: Nagi
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Mains, Soup
Spanish Style, Western
4.96 from 50 votes
Servings4 -5 people
Tap or hover to scale
Print
  • 321
Recipe video above. This is my version of the famous Zero Weight Watchers Points vegetable soup. Mine has 0.4 WW points but is much MUCH tastier! Spanish flavours inspired by the seasoning for homemade Chorizo (yes, really!), the broth of this soup is MUCh tastier than the Zero WW soup!!! 

Ingredients

Soup:

  • 2 tsp olive oil
  • 1 onion , finely chopped
  • 2 garlic cloves , minced
  • 1 tbsp dried oregano
  • 2 tsp fennel seeds (optional)
  • 2 medium carrots , finely chopped
  • 1 large celery stalk/rib , finely chopped
  • 2 red capsicums / bell peppers , cut into 2 cm / 4/5” pieces
  • 5 cups cabbage , cut into 3 cm / 1.2” pieces (about 400g/14oz)
  • 800g / 28 oz crushed tomato
  • 3 cups (750 ml) vegetable or chicken broth (low fat!)
  • 1 tbsp smoked paprika (or any paprika)
  • 1 tsp cayenne pepper (adjust spiciness to taste)

Finishes (not optional!):

  • Salt and pepper to taste
  • 1 lemon – zest + juice to taste
  • Finely chopped parsley

Instructions

  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
  • Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”).
  • Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
  • Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
  • Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
  • Remove lid, adjust salt and pepper to taste.
  • Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

Recipe Notes:

1. Feel free to add other vegetables you desire (other than red cabbage - turns it purple!)! Healthy low cal ones like zucchini, fennel, baby spinach (stir through at end), chopped beans, asparagus etc. will add more dimensions to the soup while keeping it very healthy. High carb vegetables like pumpkin, potato and peas (hidden carbs alert!) would also be terrific but will raise the calorie count of this soup.
2. Keeps great for 3 - 4 days. Add lemon zest and juice just before serving for best flavour.
3. The 0.4 points in this recipe is from the olive oil. I can't bring myself to omit it. The extra flavour you get from sautéing the vegetables and spices is a million times more valuable - and key to why this tastes so great!
4. Nutrition per serving, assuming 5 servings.

Nutrition Information:

Serving: 391gCalories: 112cal (6%)
Keywords: Healthy Vegetable Soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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161 Comments

  1. Sally says

    July 10, 2022 at 6:59 pm

    5 stars
    This is amazing, I added 1/4 cup of lentils and a little extra water. Would love an opinion on if black beans, chickpeas of a 4 bean mix would be a good addition to this? Just so it’s a bit more filling?

    Reply
  2. Denise says

    February 23, 2022 at 3:34 am

    5 stars
    This recipe is really, really delicious and it is now my favorite soup!! I will definitely make this again and again!

    Reply
  3. Andrea says

    February 6, 2022 at 3:59 pm

    Sounds great, but I was planning on making the ww version (again) then came across your blog… And had already bought red cabbage bc my store was out of green. Besides the color, does it work? What do I do with it?! Feed it to the deer? (Can deer eat cabbage?!) Excited to explore your recipes!

    Reply
    • Nagi says

      February 7, 2022 at 6:11 pm

      Hi Andrea – you can use the red cabbage but as I said in the notes, it will turn the soup purple 💜💜 (but it will still taste good!) N x

      Reply
  4. Pam says

    January 31, 2022 at 2:16 pm

    5 stars
    Made it…..so, so good. And what a punch!! I don’t know if it was the paprika or cayenne but it was soooo delicious. The fact that’s it’s so healthy is the cherry on top!
    Seriously, make it. 🍀

    Reply
  5. Alexandra says

    January 29, 2022 at 12:09 pm

    5 stars
    Awesome technique. I will continue to use the trick of toasting the spices, it really makes a difference!

    Reply
  6. Caroline says

    January 25, 2022 at 9:05 am

    So tempted to try this…but I have what may sound like a stupid question…can I use stock instead of broth? Not sure if they are the some thing 🤷🏼‍♀️ Was thinking of using something like a Knorr Stock Pot or the Marigold bouillon powder?
    Many thanks
    Caroline 💚

    Reply
    • Nagi says

      January 25, 2022 at 2:51 pm

      Hi Caroline – many people use the words stock and broth interchangeably. If you are using store bought, I think a low sodium liquid vegetable or chicken stock would be better than a stock cube/bouillon powder but those will work in a pinch. They can be very salty though when reconstituted, so check the salt level before adding any. N x

      Reply
  7. LU says

    January 14, 2022 at 6:46 pm

    This soup was so hearty and divine. The beast part was that it was super easy to make. Thank you for sharing

    Reply
  8. Nick says

    September 28, 2021 at 1:49 am

    Hey Nagi! Love this recipe each time I’ve cooked in the past…if I’m adding russet potatoes and asparagus, how should I cook them/when should I add them?

    Reply
  9. Robyn says

    September 8, 2021 at 7:20 pm

    5 stars
    Very delicious and as it’s healthy so I can have more 😋

    Reply
  10. Susan says

    July 29, 2021 at 3:17 pm

    5 stars
    This is our new fav soup recipe. It punches way above its weight for such simple ingredients. Super easy, super delicious and nutritious. Another brilliant recipe – thanks Nagi 🙂

    Reply
  11. Lavinia says

    May 25, 2021 at 11:06 am

    You’re amazing Nagi. I’m a weight-watcher and I love soup. I really wished there was a tasty zero point soup, so I googled those terms and added Nagi and of course you’d already thought of it. Delicious!

    Reply
  12. Rosie says

    April 24, 2021 at 10:20 pm

    5 stars
    Yum yum yum! Not normally a veggie soup kinda gal but have been looking for more vegetarian dishes lately to reduce our meat consumption. This was really good! I even sent the recipe to my mum to try! Thanks again Nagi! Your recipes are being used in my kitchen almost on the daily!!

    Reply
  13. Michelle says

    April 17, 2021 at 3:36 pm

    5 stars
    Absolutely delicious, thank you. M

    Reply
  14. Jessica K says

    January 12, 2021 at 11:33 am

    5 stars
    I seriously love this soup!!! I make it once a month! Thanks Nagi, you’re the best!

    Reply
  15. Hannah says

    October 20, 2020 at 9:56 am

    Made this today and it’s so delicious 🙂 I blended mine at the end because Im not a fan of chunky soups. Served it with a generous spoonful of Greek yoghurt (didn’t have sour cream). So good!!

    Reply
    • Nagi says

      October 20, 2020 at 10:41 am

      Sounds perfect Hannah!! N x

      Reply
  16. Tracie Astin says

    August 16, 2020 at 9:10 pm

    5 stars
    Hi Nagi. I’m in iso in Melbourne and use your recipes most nights of the week! Tonight I was going to make your delicious broccoli soup that I have made many times but realised no potatoes or cheese in the house so I searched your website for soup and came across this. Well it was delicious and I will now have it for lunch for the rest of the week. Thanks again for your fantastic recipes and your easy to use website! X

    Reply
  17. Neha says

    August 5, 2020 at 3:54 pm

    Hi Nagi I love all your recipes ! During lockdown in the UK I’ve enjoyed cooking again thanks to you . Quick question will the soup keep the same flavours if I blended ? Thank you for all your amazing work

    Reply
  18. Jo says

    July 19, 2020 at 10:18 am

    5 stars
    This has become an embedded part of my Sunday routine!
    Cook a big pot of this and happily enjoy everyday for lunch! I’m a bit heavy handed with the cayenne pepper so It always ends with me working up a big sweat!
    The odd teaspoon of sour cream added to a hot bowl of the soup also adds a nice luxe touch to it – without adding too many extra calories!
    Perfect for being quarantined at home in winter!

    Reply
  19. Mel says

    June 1, 2020 at 11:15 am

    5 stars
    Made this last night and it was fantastic. Even the meat eaters enjoyed it!

    Reply
    • Nagi says

      June 1, 2020 at 3:52 pm

      Wahoo! That’s great Mel! N X

      Reply
  20. Fiona says

    May 24, 2020 at 8:23 am

    5 stars
    Forgot the star rating!

    Reply
    • Nagi says

      May 25, 2020 at 11:04 am

      Thanks Fiona! N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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