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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…
Mary says
Nagi you look absolutely lovely, especially with those little baby hands clamped round those huge fried confections. I bet you didn’t manage to eat all of them!!! You are too little.
I am looking forward to making this lovely looking soup, not that I wouldn’t like to sample a few bits of what’s around you – everything’s FRIED. 😀🎉🤣
Have a brilliant holiday!
Nagi says
BA HA HA!!!! 😂 OMG it is so true so true, my tiny hands barely able to wrap around that GIANT Corn Dog!!! I must confess even between Jo and I we barely made a dent in that corn dog. It was a meal for a week!!!! N xx
elena says
Hello,Nagi.
I like your vegetable soup!
I am very pleased that I found your blog.Last night I made the ciocolate cake,without flour, and my grandchildren were very happy.
Thank you very much!
Nagi says
Oh wow! Your lucky grandchildren! ❤️
Kathleen says
I will have to try this version. By the way what is the difference between soffrito and mirepoix?
Nagi says
Hi Kathleen! Great question 🙂 It’s basically the same – different countries have different names for it. Soffrito is Italian, Mirepoix is French and I’m pretty sure that’s what it’s called for Southern dishes e.g. New Orleans recipes. I’m sure there’s another name for it – it jus escapes me right now! N xx
Robert (Bobby) Marullo says
There is basicly no difference. Soffrito is Italian for the very same French process of mirepoix which is the very basic way to start off good soup, celery, carrots, and onions. I learned that from the very great late Chef, Julia Chiles. God rest her soul, but If I know anything about Heaven, she’s cooking up a storm up there too… LOL
PS:
I have been making this “Cabbage Soup Diet” for years when ever I go off the deep end and put on a unhealthy amount of weight. This soup believe me does the trick, but you also have to follow the seven day regime of the meals involved.
This soup will be a nice substitute to have when your not looking to lose the unhealthy pounds. Bon Appetite!
Nagi says
Julia Childs is one of my idols 🙂 I learned the best of French cooking from her!!!! N xx
Kathi says
I love the changes you made to the original Weight Watchers recipe – it’s so much better tasting. I made two changes – I changed the broth to Better Than Bouillon Vegetable or Chicken – because they has no MSG in them. I also dumped the cabbage – just not a fan of cooked cabbage – prefer it as cole slaw. I also pureed this soup (as I am not a fan at eating chucks of veggies and neither are my kids) so if I hide them – then we will eat this. By the way, this is also a good morning drink for breakfast too. Thanks again for sharing and thanks for sharing your pictures from Calgary – they were great. But you need to come to Sacramento, CA when we have our state fair – this year July 14th. I think you’d love it.
Nagi says
WOAH – you made it already?? That sounds amazing Kathi! I thought about making it a half pureed chunky style soup but stuck to this version. 🙂 I BET I would love the Sacramento State Fair. I’ve never been to a state fair! N x
Marisa Franca @ All Our Way says
Well, the Calgarians have nothing on all of the State Fairs in the US! They do the same thing — if they can fry it they will!! And your soup does sound like Minestrone! How about adding a fennel bulb to the pot? And I do agree that putting hot pepper flakes in the oil first as well as dried herbs release their flavor. It may be summer here but Hubby just made a big pot of Hot Sour Soup — so, so good. I simply love soups! And Dozer must be calling for you to come home. It must be a sad lament. 😉
I glad you’re having a great time. Looking forward to seeing what you’re up to next! Hugs!!
Nagi says
BA HA HA! I love the friendly rivalry – I KNEW I’d get a rise out of someone! Calgary calls the Stampede “the greatest show on earth” 😉 Oooh, how did I forget fennel? I actually had fennel! That would really drive home the mediterranean flavours in this! PS Hot Sour Soup in the middle of summer?? Marisa, I’m breaking into a sweat at the thought of that in the middle of a stinking hot summer! 😂
Angella says
Calgary may not have a lot on the big American fairs, but what we do have is a great exchange rate compared to the US. Your dollar goes so much further here so you can enjoy all the food you want. (And everyone knows how friendly Canadians are. LOL). Love the changes to the recipe which I make all the time! Will have to try it out soon.
Nagi says
It’s so true!!! I was delighted to be able to price everything 1:1 🙂 I had such a great time! N xx
Dina says
And of course enjoy your vacation and all the deep-fried food. I love fried food and hope that this soup will help me slim down a bit before my beach holiday next week LOL
Nagi says
Deep Fried Goodness, I call it. I am yet to come across fried food I don’t love. I even enjoyed frog legs!
Dina says
Nagi, for the third time this week I started the morning by cooking one of your recipes (this soup, the SEXY lentil salad and the Thai coconut chicken which was marinated the day after at 04 AM!). All turned out amazing and I feel that I don’t have enough words to thank you. Before I found your blog I had more than fifty cooking blogs in my bookmarks and I hardly cooked from them. I love that you don’t compromise the flavor and don’t follow trends just for the sake of it. Thank you so much!
Nagi says
Love that you put the most important words in CAPS!!!! Thank you so much for your kind words Dina, I’m so pleased you enjoy my recipes. I’ every flattered! N xx
Ron says
Calgary Stampede, what fun!
Talking about fried foods at big events, I once had deep fried butter at the Iowa State Fair.
Not much to it, just tasted like butter.
Soup is a favorite around these parts all year around, so we’re looking forward to trying your recipe.
Poor Dozer, he looks cold.
Nagi says
NO! Cholesterol on cholesterol????!!!
PJ says
Thank you, Nagi. Your recipes are always a hit with my family. This vegetable soup is insanely good. Who knew blooming dried herbs would impart such wonderful flavors! WOW!! Such a big difference. By the way, I always enjoy seeing photos of Dozer. Such a fun loving happy puppy! Makes me smile.
Nagi says
It’s really terrific PJ! It works much better with dried herbs than spices – with spices it gets kinda of dry unless you use stacks of oil, but herbs works a treat. I learnt that trick from a Mexican corn soup which uses the same technique 🙂 So pleased you enjoy the photos of Dozer and his crazy antics! N xx
Dorothy Dunton says
Hi Nagi. I love the picture of you with that corn dog, cowboy boots would have been perfect for that outfit! Now about this soup Wow ! It has been in the 90’s here, but I’d eat this right now. I always put cabbage into vegetable and vegetable beef soup. I like to use as many vegetables as I can when making soups, not necessarily for the health benefit, I just happen to love vegetables. PS my dogs sing too.
Nagi says
OK, so don’t judge me Dorothy but I’m seriously contemplating getting boots….I had so much fun at the stampede, I want to go back next year! I really want to see more rodeo – and I figure if I’m that serious about it, then next time I need to gear up properly!!!! PS Is the singing of your pups really annoying too? He looks cute but it’s SO annoying when he won’t shut up!
Dorothy Dunton says
Hi Nagi. Now you’re talking girl ! Check out elk skin boots, they are SOOO comfortable and please, please do not get pink or any color other than brown (or black) and no rhinestones!! Cowboy boots should functional, not glitzy. There’s my two cents worth. Play on my friend!
Nagi says
OK I will REALLY try to remember….function first, looks second….function first, looks second….😂
Nagi says
I’m in NYC now and came across a shoe store with cowboy boots! I kept chanting (silently)…..looks first, function second, looks first, function second….
Edyta @ Innocent Delight says
Hey Nagi, looks like you’re having great time on your vacation :). The size of food in America and Canada is insane. I moved to US 12 years ago from Poland and I am not shocked any more but when my family visited me I needed to warn them that they have to share portions, otherwise they will have dinner for 3 days with leftovers. They’re eyes were even bigger than portions once they saw the plates… Anyways, I love your twist on the healthy cabbage soup. Back in Poland I did the cabbage soup cleanse every year (cabbage is huge in Poland) so I really like to see a nice twist with some extra flavors of soffrito and fennel. Thanks for sharing!
Nagi says
I remember the first time I visited the states I was so shocked by the sizes of servings! One of the first meals I got was a sub and when they gave it to me, I said they made a mistake, I ordered a quarter sub and they said that it WAS the quarter. It was GIANT!!!! I couldn’t finish it!!
Fred Rickson says
Have been making this soup since it first came out. These days I add a glug of 45 degree fish sauce, and a tablespoon of Ajinomoto dashi soup mix. Just adds that little twist to a standard vegetable soup….as would your spices.
Nagi says
Ooooh! FISH SAUCE – what a terrific addition! You’ve given me an idea to do a (almost) Zero WW Points Asian Soup 🙂 N xx
Julia says
Delish! This soup reminds me of Italian minestrone which I loove! 🙂 Love the photos from Calgary and that corn dog – omg 🙂 I would have it for the whole week lol!
Nagi says
YES! It is sort of like that – just healthier. 🙂 I KNOW that corn dog. Insane, right??? Who could eat that????