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…
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!
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!!
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.
Ooooh! FISH SAUCE – what a terrific addition! You’ve given me an idea to do a (almost) Zero WW Points Asian Soup 🙂 N xx
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!
YES! It is sort of like that – just healthier. 🙂 I KNOW that corn dog. Insane, right??? Who could eat that????