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Home Soups

Healthy Vegetable Soup (Extra Tasty!)

By:Nagi
Published:12 Jul '17Updated:5 Feb '20
160 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

Bread Soup Dippers - Cheesy Garlic Bread, Garlic Bread better than Dominos and Soft NO KNEAD Dinner Rolls

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 49 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 @RecipeTinEats.

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160 Comments

  1. Richard Soltis says

    April 29, 2020 at 2:22 am

    These are some seriously amazing recipes, and are generally easy to make with not a lot of ingredients that people don’t usually have on hand. Glad I joined. And Dozer is so insatiability cute at the end, always makes me smile!!!

    Reply
    • Nagi says

      April 29, 2020 at 8:00 am

      Thanks so much for the great feedback Richard, I truly appreciate it! N x

      Reply
  2. jackie says

    March 14, 2020 at 11:33 am

    5 stars
    Made this exactly to the recipe. It was amazing, so tasty. I am making the soup today so that i can freeze for lunches next week. Thanks for another great recipe Nagi.

    Reply
    • Nagi says

      March 14, 2020 at 2:10 pm

      Perfect Jackie,I’m so happy you enjoyed it!! N x

      Reply
  3. Sachi says

    February 7, 2020 at 3:54 pm

    Thanks Nagi! An estimate is a big help. Will be making this soon. Thank you for posting photos of Dozer. He’s so precious and I look forward to seeing his photo after each recipe!

    Reply
    • Nagi says

      February 10, 2020 at 7:57 pm

      I knew he’d steal the show Sachi 😂

      Reply
  4. Loretta Furlane says

    January 15, 2020 at 11:26 am

    5 stars
    I just made this tonight and it is AMAZING! My house smells wonderful! I added some green beans and a chunk of a parsnip that I needed to use up. Otherwise, I followed the recipe exactly. It’s absolutely delicious! Thanks so much.

    Reply
    • Nagi says

      January 15, 2020 at 5:44 pm

      Wahoo!!

      Reply
  5. N says

    January 13, 2020 at 9:19 am

    Just a general question I wonder about with all recipes calling for cups… If you need eg 5 cups of cabbage, 2 cups of shredded mozzarella of 1 cup of diced carrots – HOW do you guys know how much to buy in the store? I’ve been wondering about this for ages 😹

    Reply
    • Nagi says

      January 13, 2020 at 3:20 pm

      Hi N, I usually just estimate – I always have left over vegetables that I use in other recipes 🙂

      Reply
      • Sachi says

        February 5, 2020 at 9:33 am

        As I was reading the recipe, I wondered the same thing. If you can include in the recipe approximately how many pounds of cabbage would make 5 cups, that would be extremely helpful. I wish all recipes would include this kind of information. Thank you!

        Reply
        • Nagi says

          February 5, 2020 at 11:13 am

          Hi Sachi! Just popped it in – about 400g/14oz but it really does vary depending on how densely packed the cabbage is, and the water content! It could be that 300g/10oz is enough – once cabbage is chopped, it does substantially increase in volume! N x

          Reply
          • Sachi says

            February 7, 2020 at 3:53 pm

            Thanks Nagi! An estimate is a big help. Will be making this soon. Thank you for posting photos of Dozer. He’s so precious and I look forward to seeing his photo after each recipe!

          • N says

            April 19, 2020 at 12:01 am

            Thanks Nagi! It was just something I wondered about, being from Europe. Although I do have a cup measurer, I’m not that familiar with cups to be able to guesstimate it when in the grocery store (I was buying preshredded cabbage, available in 200g packets).

  6. Linda says

    January 11, 2020 at 3:09 am

    Hi – just made a big pot of this – I love it! Can I freeze it? Thanks Nagi – love your site.

    Reply
  7. Sue says

    January 8, 2020 at 5:33 pm

    5 stars
    Delicious soup Nagi ! A pleasant change from turkey and ham . 🤣
    Omitted the cayenne but added lots of black pepper .
    SO much better than the original WW recipe .

    Reply
    • Nagi says

      January 8, 2020 at 6:37 pm

      I’m so glad you loved it Sue, I could easily eat this every day for a week and not get bored!

      Reply
  8. Mike says

    January 7, 2020 at 7:00 am

    5 stars
    Made this last night and will be having the rest for lunch today – so tasty!
    For anyone that isn’t on a diet you can do what I did and pan fry a sliced chorizo then add to the soup in the last five minutes – mega!!

    Reply
    • Nagi says

      January 7, 2020 at 1:40 pm

      YUM! I love this idea Mike!

      Reply
  9. Jayne Knight says

    January 7, 2020 at 5:47 am

    This is an example of when you should video him singing.

    x x

    Reply
  10. LeMoyne Barney says

    January 7, 2020 at 3:48 am

    5 stars
    Nagi, Was thrilled to see this delicious soup recipe. Just back on WW trying to get back on track from the holidays. It is sooo packed with flavor and very filling. Am very excited to see all the healthy recipes coming this month. Our thoughts are with you Aussies during the terrible fires.

    Reply
    • Nagi says

      January 7, 2020 at 1:43 pm

      Thanks so much for thinking of us here ❤️

      Reply
  11. Tara says

    January 7, 2020 at 12:24 am

    I am not a fan of bell pepper – what could I use instead in this recipe? Thanks so much.

    Reply
    • Nagi says

      January 7, 2020 at 1:49 pm

      Hi Tara, you could really use anything! (or just leave it out completely) – N x

      Reply
  12. Vera G says

    January 6, 2020 at 8:19 pm

    thank you, that’s me. right now we are enjoying bit cooler weather and I went on automatic pilot SOUP, and more soup. Having broccoli soup tomorrow. Love Dozer pic.

    Reply
    • Nagi says

      January 7, 2020 at 1:54 pm

      Enjoy Vera! It’s no where near soup weather here 😂

      Reply
  13. Dani says

    August 28, 2019 at 5:30 am

    5 stars
    Delicious!!! So happy we found this recipe!! Thank you

    Reply
    • Nagi says

      August 28, 2019 at 3:02 pm

      Wahoo!

      Reply
  14. Ted A Hirakawa says

    June 25, 2019 at 11:26 pm

    5 stars
    This is a nice simple soup that’s easy to put together. I agree that the mirepoix step was very important but what made the soup special was the smokey depth of the paprika and touch of heat from the cayenne. I paired the soup with with a baguette and nice Reserva Rioja. A crisp Albarino would also complement. This tastes even better the next day!

    Reply
    • Nagi says

      June 26, 2019 at 8:49 pm

      I’m so glad you enjoyed it Ted ❤️

      Reply
  15. Karen from Sydney says

    June 13, 2019 at 8:10 pm

    5 stars
    Nagi, this was amazing. So tasty, and simple to make. Very filling too. Thank you!

    Reply
    • Nagi says

      June 14, 2019 at 9:12 am

      Yessss how good is it!!?? It’s my go to diet soup 😉

      Reply
  16. Jayde Agnew says

    April 2, 2019 at 8:09 pm

    5 stars
    This should be called ultra yummy vege Soup! It’s absolutely delicious as are all you your recipes!

    Reply
  17. Michelle says

    March 4, 2019 at 2:24 pm

    5 stars
    Yum! When I saw this recipe and the amount of cabbage I thought it would be bland and watery…how wrong I was. This is one of the most delicious soups ever. Easy and quick to make and tastes divine

    Reply
    • Nagi says

      March 4, 2019 at 7:52 pm

      I’m so glad you still gave it a go and love it!

      Reply
  18. Sue Weiker says

    January 22, 2019 at 1:02 am

    5 stars
    Just to earthy and so delicious, you don’t even know your eating healthy. Thanks Nagi. I LOVE your recipe blog. I tell EVERYONE about you.

    Reply
    • Nagi says

      January 22, 2019 at 7:41 am

      Woah what a nice compliment – thanks so much Sue ❤️

      Reply
  19. Jessica says

    January 1, 2019 at 6:27 pm

    5 stars
    Nagi I made this soup today for mine and my husbands lunches for the week. It was so good we just ate it for dinner too! So tasty! I used chilli flakes instead of cayenne pepper because that’s what I had and it is deliciously spicy. I love with your recipes that I can make little adjustments to my taste or what ingredients I have and still they turn out fantastic. Thank you so much for sharing.

    Reply
    • Nagi says

      January 9, 2019 at 8:52 pm

      I’m so glad you loved it Jessica! ❤️

      Reply
  20. Brooke says

    October 29, 2018 at 8:40 am

    5 stars
    AMAZING … So good … thank you for making this “lo-cal” staple … The BEST!!!

    Reply
    • Nagi says

      November 2, 2018 at 7:47 pm

      Great to hear you enjoyed this one Brooke! Thanks for letting me know – N x

      Reply
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Hi, I'm Nagi!

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