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…
Hi Nagi, love making your recipes they always turn out delicious! My partner cooked this soup but was confused what is one stalk of celery. He chopped the whole bunch of celery! Is it just one rib of celery? Or the bunch
Hi Danielle! We call ribs stalks 🙂 I will update the recipe! N x
This is the best cabbage vegetable soup recipe I’ve ever made. Thank you so much for sharing such a wonderful,flavorful recipe. I follow it exactly as written and it couldn’t be better.
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Rachel! N x
Yum! Great soup! I love how your recipes can be adapted to whatever you have in the fridge!!! (I cheated on the points slightly and added a tiny bit of Parmesan to serve, it actually didn’t need it). Thanks!
That’s great to hear Stephanie! So glad you enjoyed it! N x PS Bit of parmesan Is hardly cheating!!
I had the soup cooking this evening in the slow cooker and my husband cooked some beautiful barramundi. So I took part of the soup broth and some vegetables in a shallow bowl and topped it with the barramundi. The result, DELICIOUS. The soup will be for dinner tomorrow night and Thursday night with your poached chicken. Thank you, thank you, thank you Nagi!
Made this today …. AMAZING
I added the fennel seeds (i dont like aniseed) and it turned out fine. Also added a tin of kidney beans 😆
Lunches are set for the rest of the week. Xxx
Love hearing that Kim! So pleased you enjoyed this so much! N xx
This definitely was ‘extra tasty’ a really versatile soup and I love the addition of fennel
seeds along with a generous teaspoon on cayenne, really enjoyed it.
Thanks Nagi.
Can this soup be frozen?
Yes!
Wow this is a beautiful recipe and actually quite sweet when cooked the way describe thank you
Yes! Vegetables sweeten when sautéed slowly! N x
Hi Nagi,
Could I make this without cabbage.?
Thanks for all your lovely recipes,!
You sure can! Though I’d recommend substituting with something else – spinach, kale, whatever you want! N xx
Great soup!!
Thanks Marsh! 🙂
That’s great to hear Shelley! Thanks for taking the time to share your feedback! N xx
Hi Nagi! Thanks so much for the awesome recipes! I made this soup and it was aweeesome and different 🙂 A quick one: I want to make it again but this time I don’t have red bell pepper. Think I can get away with using green ones? (eyes closed) Thanks!
Hi Sarah – yes of course! This recipe is really suited to any veggies that can be sautéed like those in the recipe! N xx
What a flavoursome vegetable soup. I gave it to hubby as per recipe and he loved it, the other half I have beefed up with some kidney beans and a chorizo (fried gently before addding) for dinner. Loving your recipes, thank you.
That’s so great to hear Jo! Thanks for letting me know – N xx
Hi Nagi
this is a terrific flavourful soup especially for zero points. My husband cooked it last night and we have given it 5 stars! An almost unheard of rating in our household!!
Thanks Glenys
WOAH!!! Five stars for a diet soup?? That is a HIGH PRAISE! N x
Hi Nagi
Made this soup tonight for dinner. Another grand slam! I just love your recipes and how simple they are to make. Love your videos, they do help. I always like videos because I know if I doing it right
I did everything in your recipe. But, I did add a couple of vegi’s that I like. I did use chicken broth. Well, I now will look around your recipes and see if I can find something new again
As always, Bonnie in Markleeville, in the Sierra’s
Don’t forget to give Dozer a hug for me
YES YES YES!!! I am so super happy to hear you enjoyed this Bonnie, validates it! N xx PS I promise to pass on the hug as soon as I get back home to Australia!
I too have succumbed to the problem of over-eating. I would like to blame you and all the wonderful meals we have been cooking from your website, but alas it is all down to will-power. After stepping on the scales this morning the willpower has increased significantly and I am now enjoying a bowl of this delicious soup. Tomorrow it’s your delicious Asian cabbage salad (150 calories and so much taste). Everything in moderation, hey Nagi 🙂
YOU need to step up your healthiness??? What about ME, overindulging in NYC?? 😂 More healthy recipes coming right up! N xx
Hi Nagi. This soup is for me! Lol. I going to make it this week. I cannot wait.
Btw. Dozed is adorable. Glad you finally went to a real rodeo. I love corn dogs, I could never eat that one! What’s in your left hand?
Peace to you, Bonnie from Markleeville, CA
A giant stick of fried tenders!!! 😂
Hi, its really healthy soup, used healthy ingredients thanks for sharing this soup i will try this recipe
Thanks Jessica! I do hope you try it one day! N xx
Corn dog? Surely you mean Pluto Pup?
Is that another name for them??? 🙂
Are you playing funnies? How long have you lived here? Never been to the Show, or a farmers market? Mate, they’re Pluto Pups.
I know the Yanks call them corn dogs, and I suppose that will catch on here eventually, like x-y-zee in the alphabet, but never with people of my generation.
We speak Australian, not American.
Pluto Pup.
PS: Made a bad blue, using up leftover veggies and chucked in 1/4 red cabbage. Soup looks like it was cooked in squid ink. Sigh.
PS I’ve lived in Australia since I was 3.
Hi Paul! Maybe I’m just blind to these at our markets, I swear they are not sold at any local markets I’ve been too! PS Thanks for the tip on red cabbage, I will add that tip!
Nagi…MSG…excommunicate any helpful knowledge in your blog. Good on you.