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!
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:-)
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
WATCH HOW TO MAKE IT
Healthy Vegetable Soup (0.4 WW Points) recipe video!
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Spanish Healthy Vegetable 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:
Nutrition Information:
LIFE OF DOZER
When Dozer sings…
Can you freeze the soup?
I’ve made this soup multiple times. Often I use it as a base. I cook it as is when we’re wanting something healthy and not heavy. If I want it more filling, I’ll add some ditalini or beans, sliced zucchini or other veggies. I’ve made it with and without fennel and to me, I like it better with fennel. We have to skip the cayenne because my husband has a baby mouth and can’t handle anything remotely spicy. 😁 It’s simply a versatile soup that gets better every time I make it.
Have just made this soup and seriously looking forward to supper this evening, it smells just wonderful. Thanks Nagi I just love the twist you add to your recipes.
Awesome recipe – got a nice kick to it! Thanks for sharing
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?
This recipe is really, really delicious and it is now my favorite soup!! I will definitely make this again and again!
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!
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
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. 🍀
Awesome technique. I will continue to use the trick of toasting the spices, it really makes a difference!
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 💚
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
This soup was so hearty and divine. The beast part was that it was super easy to make. Thank you for sharing
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?
Very delicious and as it’s healthy so I can have more 😋
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 🙂
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!
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!!
Absolutely delicious, thank you. M
I seriously love this soup!!! I make it once a month! Thanks Nagi, you’re the best!
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!!
Sounds perfect Hannah!! N x
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