Heart-Healthy Sop Kubis

Warm up with a bowl of Heart-Healthy Sop Kubis, a comforting and nourishing cabbage soup inspired by traditional Indonesian flavors but tailored for modern wellness. This wholesome recipe highlights the natural sweetness of green cabbage and an array of nutrient-packed vegetables like carrots, celery, and onions, all simmered in a flavorful low-sodium vegetable broth with aromatic spices like thyme and oregano. The addition of fire-roasted diced tomatoes adds complexity, while a hint of optional red pepper flakes balances the dish with a gentle kick. Perfect as a light dinner or a meal-prep favorite, this easy-to-make soup is packed with fiber, antioxidants, and heart-healthy benefits—all without added salt. Serve it piping hot, garnished with fresh parsley for a pop of color and freshness. Whether you're embracing a low-sodium diet or simply craving a cozy, vegetable-forward meal, this Sop Kubis delivers both wholesome nourishment and vibrant flavor.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium head green cabbage
• 1 tablespoon olive oil
• 1 large yellow onion
• 3 cloves garlic cloves
• 3 medium carrots
• 2 stalks celery stalks
• 6 cups low-sodium vegetable broth
• 1 14-ounce can fire-roasted diced tomatoes
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Peel and dice the onion, mince the garlic, slice the carrots, and chop the celery into small pieces.

Step 2

Remove the outer leaves of the cabbage, then core and roughly chop the rest into bite-sized pieces.

Step 3

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for 2-3 minutes until softened.

Step 4

Add the garlic, carrots, and celery to the pot. Cook for another 4-5 minutes, stirring frequently, until the vegetables begin to soften.

Step 5

Stir in the chopped cabbage and cook for 5 minutes, allowing it to wilt slightly.

Step 6

Pour in the low-sodium vegetable broth and the can of fire-roasted diced tomatoes (including their juices).

Step 7

Add the bay leaf, dried thyme, dried oregano, ground black pepper, and red pepper flakes (if using). Stir to combine.

Step 8

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the cabbage and other vegetables are tender.

Step 9

Taste and adjust seasoning, such as additional pepper if needed (no salt is added to keep it heart-healthy).

Step 10

Remove the bay leaf and discard. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	2636.2 grams (2636.2g)

Amount per serving	% Daily Value*
Calories	572

Total Fat 15.40g	20%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 1.50g
Cholesterol 0mg	0%
Sodium 2028mg	88%
Total Carbohydrate 100.50g	37%
Dietary Fiber 25.70g	92%
Total Sugars 46.40g
Protein 12.60g	25%

Vitamin D 0IU	0%
Calcium 434mg	33%
Iron 8mg	43%
Potassium 3541mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 8.5%

Carbs: 68.0%