By:Nagi
170 Comments
A Healthy Vegetable Soup made extra tasty……this is my version of the famousZero Weight Watchers Points cabbagesoup. Ithas 0.4 points (let’s round itdown to zero!) butit 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 asoffrito 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 thesoffrito, 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 (0.4WW Points) recipe video!
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Spanish Healthy Vegetable Soup
Author: Nagi
Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Mains, Soup
Spanish Style, Western
4.95 from 56 votes
Servings4 -5 people
Tap or hover to scale
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 capsic*ms / 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
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170 Comments
Paul Edgerton saysNeeded a substantial veggie stew for a supper during Lent. Made as per the recipe but added three potatoes, cubed, and two cans of white beans. Maybe an extra cup of stock to balance the additions. Finished with a half bag of baby spinach. This dish is so robust and flavorful. It was fragrant and comforting.
I served this with your Quick Cheesy Garlic Bread. Perfect for dunking in this spicy soup.
My daughter needs her foods puréed. I added a dollop of sour cream to her puréed portion to tone down the cayenne just a touch. I think the puréed version is almost as good as the original, And that bit of tang played well against the smoke and heat.
Nagi, you keep supplying my family with its best recipes! There is something about the way you combine perfect explanation of technique with heart, heart, heart that is so unique and special.
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- Elliot says
Absolutely delicious. The combination of tomato and fennel is just…*chefs kiss*The only change I made is adding haricot beans so it would be a substantial dinner. And since I’m not watching my weight I enjoyed it with bread.
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- jb says
The flavor of fennel and tomato together is very nice but overwhelmed by the amount of cayenne and paprika. I didn’t have lemon zest or fresh parsley, but it was still good with lemon juice and dried parsley. Next time I’ll add carbs- a sweet potato, garbanzos or something.Reply
- jb says
With the boullion I’m using, this is much better with beef than chicken. Cut the cayenne at least by half and use beef stock and this soup goes from 4 to 5 stars.Reply
- Lisa says
How has this soup not got more love from people?? It’s super healthy but also super tasty. I make a pot of this and it easily does 3-4 lunches for the 2 of us (although I do add a bit more stock). The cayenne adds a lovely little kick and it’s a warming soup that doesn’t pile on the calories! So yum!Reply
- Carrie Ostrom says
Can you freeze the soup?
Reply
- Minnie says
I’ve made this soup multiple times. Often I use it as a base. I cook it as is when we’re wanting something healthy and not heavy. If I want it more filling, I’ll add some ditalini or beans, sliced zucchini or other veggies. I’ve made it with and without fennel and to me, I like it better with fennel. We have to skip the cayenne because my husband has a baby mouth and can’t handle anything remotely spicy. 😁 It’s simply a versatile soup that gets better every time I make it.Reply
- Vanessa says
Have just made this soup and seriously looking forward to supper this evening, it smells just wonderful. Thanks Nagi I just love the twist you add to your recipes.
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- shalini says
Awesome recipe – got a nice kick to it! Thanks for sharingReply
- Sally says
This is amazing, I added 1/4 cup of lentils and a little extra water. Would love an opinion on if black beans, chickpeas of a 4 bean mix would be a good addition to this? Just so it’s a bit more filling?Reply
- Denise says
This recipe is really, really delicious and it is now my favorite soup!! I will definitely make this again and again!Reply
- Andrea says
Sounds great, but I was planning on making the ww version (again) then came across your blog… And had already bought red cabbage bc my store was out of green. Besides the color, does it work? What do I do with it?! Feed it to the deer? (Can deer eat cabbage?!) Excited to explore your recipes!
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- Nagi says
Hi Andrea – you can use the red cabbage but as I said in the notes, it will turn the soup purple 💜💜 (but it will still taste good!) N x
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- Pam says
Made it…..so, so good. And what a punch!! I don’t know if it was the paprika or cayenne but it was soooo delicious. The fact that’s it’s so healthy is the cherry on top!
Seriously, make it. 🍀Reply
- Alexandra says
Awesome technique. I will continue to use the trick of toasting the spices, it really makes a difference!Reply
- Caroline says
So tempted to try this…but I have what may sound like a stupid question…can I use stock instead of broth? Not sure if they are the some thing 🤷🏼♀️ Was thinking of using something like a Knorr Stock Pot or the Marigold bouillon powder?
Many thanks
Caroline 💚Reply
- Nagi says
Hi Caroline – many people use the words stock and broth interchangeably. If you are using store bought, I think a low sodium liquid vegetable or chicken stock would be better than a stock cube/bouillon powder but those will work in a pinch. They can be very salty though when reconstituted, so check the salt level before adding any. N x
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- LU says
This soup was so hearty and divine. The beast part was that it was super easy to make. Thank you for sharing
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- Nick says
Hey Nagi! Love this recipe each time I’ve cooked in the past…if I’m adding russet potatoes and asparagus, how should I cook them/when should I add them?
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- Robyn says
Very delicious and as it’s healthy so I can have more 😋Reply
- Susan says
This is our new fav soup recipe. It punches way above its weight for such simple ingredients. Super easy, super delicious and nutritious. Another brilliant recipe – thanks Nagi 🙂Reply
- Lavinia says
You’re amazing Nagi. I’m a weight-watcher and I love soup. I really wished there was a tasty zero point soup, so I googled those terms and added Nagi and of course you’d already thought of it. Delicious!
Reply
- Rosie says
Yum yum yum! Not normally a veggie soup kinda gal but have been looking for more vegetarian dishes lately to reduce our meat consumption. This was really good! I even sent the recipe to my mum to try! Thanks again Nagi! Your recipes are being used in my kitchen almost on the daily!!Reply
