Spiced Cabbage Vegetable Soup with Lemon and Herbs

If you’re in search of a healthy, comforting soup that’s as flavorful as it is nutritious, look no further than this Spiced Cabbage Vegetable Soup with Lemon and Herbs. Made with vibrant vegetables, a warming blend of spices like turmeric, cumin, and coriander, and brightened by lemon juice and fresh herbs, this dish is satisfying, soul-warming, and perfect for any season.

Inspired by Mediterranean and Middle Eastern flavors, this soup is a one-pot wonder—perfect for detoxing, boosting your immune system, or simply warming you up on a chilly day.

Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Cuisine: Mediterranean / Middle Eastern Inspired

Ingredients

• Extra Virgin Olive Oil: 2 tablespoons

• Yellow Onion: 1 medium, chopped

• Garlic: 3 cloves, minced

• Green Cabbage: 1 medium head, cored and chopped

• Celery: 2 sticks, chopped

• Carrots: 2 medium, sliced into thin rounds

• Kosher Salt: To taste

• Black Pepper: To taste

• Ground Turmeric: ½ teaspoon

• Ground Cumin: 1 teaspoon

• Ground Coriander: 1 teaspoon

• Aleppo Pepper or Red Pepper Flakes: ½ to 1 teaspoon, to taste

• Diced Tomato: 1 (28-ounce) can

• Low-Sodium Vegetable Broth: 3 cups

• Fresh Ginger: 1-inch piece, peeled and finely grated

• Lemon: Zested and juiced

• Parsley Leaves: 1 cup, chopped

• Green Onions: 3, trimmed and sliced

Step-by-Step Cooking Directions

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat.

Add the chopped onion and sauté for 4–5 minutes until soft and slightly golden. Stir in the minced garlic, and cook for another 1 minute until fragrant.

Step 2: Add the Vegetables

Stir in the chopped cabbage, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the cabbage begins to soften.

Season generously with kosher salt, black pepper, and your warm spices: turmeric, cumin, coriander, and Aleppo pepper (or red pepper flakes).

Let the spices bloom for a minute or two.

Step 3: Add Tomatoes and Broth

Pour in the diced tomatoes (with juice) and 3 cups of vegetable broth.

Stir everything together and bring the soup to a boil over medium-high heat.

Step 4: Simmer and Infuse

Reduce the heat to low, cover the pot, and simmer for about 20–25 minutes, or until the vegetables are tender and the flavors have melded.

Add more broth or water if you’d like a thinner soup.

Step 5: Finish with Fresh Flavor

Once the soup is cooked, stir in the grated fresh ginger, lemon zest, and lemon juice.

Add the chopped parsley and sliced green onions just before serving for a pop of color and freshness.

Taste and adjust salt, pepper, and lemon as needed.

Step 6: Serve

Ladle the soup into bowls. Serve hot, garnished with extra parsley, a sprinkle of Aleppo pepper, or a drizzle of olive oil if desired.

Enjoy with warm crusty bread or a scoop of cooked grains for a heartier meal.

Nutritional Information (Per Serving – Approx. 6 servings)

• Calories: 140

• Protein: 3g

• Fat: 6g

• Carbohydrates: 18g

• Fiber: 5g

• Sugar: 6g

• Sodium: 420mg

• Vitamin A: 110% DV

• Vitamin C: 90% DV

• Calcium: 8% DV

• Iron: 10% DV

• Potassium: 14% DV

The Origins and Popularity of the Recipe

This soup combines elements from Mediterranean and Middle Eastern cuisine, where spices like cumin, turmeric, and coriander are common in brothy vegetable stews. Cabbage-based soups have long been popular in European and Asian cultures, often praised for their digestive and healing qualities.

Today, this kind of plant-forward, anti-inflammatory soup is popular across the world with health-conscious eaters and those looking for a satisfying but light meal. The addition of fresh herbs and lemon at the end gives it a distinctly modern, zesty finish.

Reasons Why You’ll Love the Recipe

• Healing and Nourishing: Perfect for detox or immune support

• Packed with Flavor: Thanks to layered spices and fresh aromatics

• Low-Calorie, High-Fiber: Great for digestion and weight management

• Easy to Make: One-pot, minimal fuss

• Meal Prep Friendly: Tastes better the next day

• Naturally Gluten-Free and Vegan: No need for substitutions

• Budget-Friendly: Made with simple, accessible ingredients

• Customizable: Add grains, legumes, or more veggies

• Warming and Comforting: Ideal for cold days or illness recovery

• Beautiful and Colorful: Makes for a great Instagram-worthy bowl

Health Benefits

This soup is a nutritional powerhouse with ingredients that support full-body wellness:

• Cabbage: Rich in fiber, vitamin C, and sulfur compounds that support detox

• Carrots: Packed with beta-carotene for eye and skin health

• Celery: A natural diuretic and inflammation reducer

• Tomatoes: High in lycopene, an antioxidant linked to heart health

• Turmeric: Anti-inflammatory and supports joint health

• Cumin and Coriander: Aid digestion and regulate blood sugar

• Ginger: Boosts immunity and soothes the digestive tract

• Lemon: Full of vitamin C, supports hydration and alkalinity

• Parsley and Green Onion: Rich in chlorophyll and essential nutrients

Together, these ingredients create a soup that’s not only delicious but also supports the immune system, reduces inflammation, and boosts energy.

Serving Suggestions

• With Whole Grain Bread: Rye, sourdough, or crusty baguette

• With Cooked Quinoa or Brown Rice: Makes the soup more filling

• Topped with Yogurt or Tahini Drizzle: Adds creaminess and tang

• With a Grated Hard-Boiled Egg: For extra protein

• With Toasted Pumpkin Seeds: Adds crunch and healthy fats

• As a Starter: Perfect before roasted chicken or lamb

• With a Side Salad: A refreshing contrast

• Over Lentils or Beans: For a heartier one-bowl meal

• Topped with Chili Oil: For spicy lovers

• In a Thermos for Lunch: Perfect for work or travel

Cooking Tips

• Slice Vegetables Evenly: Helps them cook uniformly

• Let the Spices Bloom: Briefly cooking spices brings out their flavor

• Add Lemon and Herbs Last: Keeps their brightness intact

• Adjust Spice Levels: Add more or less Aleppo/red pepper to taste

• Use Homemade Broth: If available, for maximum flavor

• Taste Frequently: Adjust salt, lemon, and seasoning as it simmers

• Don’t Overcook: Keep the veggies tender but not mushy

• Make a Big Batch: It stores well and tastes better the next day

• Use a Dutch Oven: Maintains even heat

• Add Leafy Greens at the End: Spinach or kale wilts beautifully in the hot soup

Variations to Try

• Add Chickpeas or White Beans: Boosts protein and texture

• Stir in Spinach or Kale: For added greens

• Swap Tomatoes for Roasted Red Peppers: For a smoky variation

• Make It Creamy: Blend half the soup or add coconut milk

• Add Lentils: Red lentils will dissolve into the broth

• Use Harissa Instead of Aleppo: For North African flavor

• Toss in Zucchini or Peas: For summer-friendly versions

• Add a Spoon of Pesto or Chimichurri: Before serving

• Serve with Grated Parmesan: If not vegan

• Make It a Stew: Add cooked bulgur, barley, or rice for texture

Conclusion

This Spiced Cabbage Vegetable Soup with Lemon and Herbs is a celebration of simple ingredients transformed by bold spices and fresh touches. It’s warming, revitalizing, and deeply flavorful—everything you want in a bowl of soup.

Whether you’re seeking a reset meal, something nourishing for a cold, or a flavorful way to eat more vegetables, this recipe delivers in every way. It’s comfort food with character, perfect for every home cook’s repertoire.

FAQ

1. Can I freeze this soup?
Yes. Let it cool completely and store in airtight containers for up to 3 months.

2. Can I use red cabbage instead of green?
Yes, though the color and texture will change slightly.

3. What can I substitute for Aleppo pepper?
Use red pepper flakes or a mix of paprika and cayenne.

4. Is this soup good for weight loss?
Yes. It’s low-calorie, high-fiber, and filling.

5. Can I blend this soup?
Partially or fully blending gives a creamier texture—go for it!

6. What if I don’t have fresh ginger?
Use ½ teaspoon ground ginger as a substitute.

7. Can I use chicken broth instead of vegetable?
Sure, though it will no longer be vegan.

8. How long does it keep in the fridge?
Up to 5 days in a sealed container.

9. Can I add meat to this soup?
Yes. Try shredded chicken or turkey for extra protein.

10. What herbs pair well besides parsley?
Try cilantro, dill, or basil for different flavor profiles.