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Weight Watchers Cabbage Soup: Best zero point ww soup

a bowl full of Weight Watcher cabbage soup recipe - delicious 0 point cabbage soup. Welcome to a delightful culinary journey that’s not only delicious but also wonderfully healthy. In the realm of wholesome and satisfying recipes, few dishes can rival the comforting allure of a steaming bowl of Weight Watchers Cabbage Soup. This great recipe is a culinary creation that proves that eating well doesn’t mean sacrificing flavor or satisfaction.
Weight Watcher cabbage soup recipe - delicious 0 point cabbage soup. Welcome to a delightful culinary journey that’s not only delicious but also wonderfully healthy. In the realm of wholesome and satisfying recipes, few dishes can rival the comforting allure of a steaming bowl of Weight Watchers Cabbage Soup. This great recipe is a culinary creation that proves that eating well doesn’t mean sacrificing flavor or satisfaction.
Munchyesta.com
Prep Time 10 minutes
Cook Time 25 minutes
Serving Size 4 servings

Ingredients

Weight Watcher cabbage soup recipe Ingredients:

  • 1/2 medium head of cabbage about 500g, chopped into bite-sized pieces
  • 2 carrots about 150g, peeled and sliced
  • 2 stalks of celery about 150g, chopped
  • 1 medium onion about 150g, diced
  • 3 cloves garlic minced
  • 1 can (14oz/400g) diced tomatoes undrained
  • 6 cups (1.5liter) vegetable broth (low-sodium if preferred)
  • 2 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoon paprika
  • 1/2 teaspoon Salt more to taste if needed
  • 1/4 teaspoon ground black pepper more to taste if needed
  • Fresh parsley chopped, for garnish (optional)

Instructions

How to make Weight Watchers Cabbage Soup Instructions:

    On the Stove:

    • Heat a large soup pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Sauté for about 2-3 minutes until they become fragrant and translucent.
    • Add the chopped cabbage, sliced carrots, chopped celery, diced tomatoes (with their juice), dried thyme, dried oregano, and paprika to the pot. Stir well to combine.
    • Pour in the vegetable broth, and season with salt and pepper to taste. Stir again.
    • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the vegetables are tender.
    • Taste the soup and adjust the seasonings if needed. If you like it spicier, you can add a pinch of red pepper flakes at this point.
    • Serve hot, garnished with chopped fresh parsley if desired.

    In a Crock Pot (Slow Cooker):

    • Place all the ingredients - chopped cabbage, sliced carrots, chopped celery, diced onion, minced garlic, diced tomatoes, dried thyme, dried oregano, paprika, salt, pepper, and vegetable broth - into your slow cooker.
    • Stir everything together, cover, and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
    • Taste and adjust the seasonings before serving. Add fresh parsley if desired.

    In an Instant Pot:

    • Turn on the sauté function on your Instant Pot. Add a little cooking spray or olive oil, then sauté the diced onion and minced garlic for about 2-3 minutes until they become fragrant.
    • Add the chopped cabbage, sliced carrots, chopped celery, diced tomatoes (with their juice), dried thyme, dried oregano, paprika, salt, and pepper to the Instant Pot. Stir well.
    • Pour in the vegetable broth and give everything one final stir.
    • Close the Instant Pot lid, set the valve to sealing, and cook on manual/high pressure for 5 minutes.
    • Once the cooking cycle is complete, allow for a natural release for about 10 minutes before carefully releasing any remaining pressure.
    • Taste the soup and adjust the seasonings as needed. Garnish with chopped fresh parsley if desired.
    • This Weight Watchers-friendly vegetarian cabbage soup is a filling and satisfying meal with 0 points, making it perfect for those following the program. Enjoy!

    Notes

    Storing Cabbage Soup:

    1. Cooling: Allow the cabbage soup to cool to room temperature before storing. This helps prevent bacterial growth.
    2. Refrigeration: If you plan to consume the soup within a few days, store it in an airtight container in the refrigerator. Make sure the soup is completely chilled before sealing the container.
    How to freeze cabbage soup
    3. Freezing: If you want to store cabbage soup for an extended period, freezing is a great option. Transfer the soup to a freezer-safe container or resealable freezer bags. Leave some room at the top of the container or bag to allow for expansion as the soup freezes. Label the container with the date for reference.
    4. Portion Control: Consider dividing the soup into smaller portions before storing. This makes it easier to thaw and reheat just the amount you need.
    Reheating Cabbage Soup:
    1. Refrigerated Soup: When reheating cabbage soup from the refrigerator, you have a few options:
       
       - Stovetop: Pour the desired amount into a saucepan and heat over medium-low heat, stirring occasionally, until it reaches your preferred temperature.
       - Microwave: Place the soup in a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring between each interval, until hot.
       
    2. Frozen Soup: If you're reheating cabbage soup from the freezer, follow these steps:
       
       - Thawing: Transfer the frozen soup to the refrigerator and allow it to thaw overnight. This gradual thawing helps maintain the soup's quality.
       - Stovetop: Once thawed, reheat the soup on the stovetop as mentioned above. You may need to add a little water or broth if the soup has thickened during freezing.
       - Microwave: If you're in a hurry, you can also microwave frozen soup, but it's essential to do it in intervals, stirring often, to ensure even heating. Continue until the soup is hot throughout.
    3. Check for Freshness: Before consuming reheated cabbage soup, make sure it's steaming hot and thoroughly heated to kill any potential bacteria.