25+ Healthy Spring Cabbage Soup Recipes to Savor the Season

Spring is a season of renewal, and what better way to embrace the fresh flavors of the season than with a steaming bowl of cabbage soup?

This humble yet versatile vegetable is packed with nutrients and can be transformed into a variety of comforting soups, perfect for those cool spring days.

Whether you’re a fan of hearty broths, creamy soups, or light vegetable blends, cabbage offers a base that works with all flavors.

In this article, we’ve curated 25+ spring cabbage soup recipes that will inspire your cooking and help you enjoy this vibrant season in the most delicious way possible.

From simple, quick dishes to more elaborate meals, there’s a cabbage soup for everyone.

25+ Healthy Spring Cabbage Soup Recipes to Savor the Season

With so many flavorful and nutritious spring cabbage soup recipes to choose from, you’ll never run out of delicious ways to enjoy this versatile vegetable.

Whether you’re preparing a quick weekday meal or hosting a spring dinner party, cabbage soup is a wonderful addition to your recipe rotation.

So grab a pot, fresh spring cabbage, and let your taste buds enjoy the bounty of the season in a bowl.

Keto Spring Cabbage Soup with Sausage

This hearty and flavorful spring cabbage soup combines the freshness of cabbage with savory sausage for a filling, low-carb meal. Packed with fiber and healthy fats, it’s perfect for a keto lunch that keeps you full and satisfied without spiking your blood sugar levels.

Ingredients:

• 1 lb Italian sausage (bulk, no casing)
• 4 cups cabbage, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp thyme
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up into crumbles with a spoon.
2. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
3. Stir in the cabbage, chicken broth, oregano, thyme, salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the cabbage is tender.
4. Stir in the heavy cream and simmer for an additional 5 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.

This spring cabbage soup with sausage is the perfect low-carb, keto-friendly lunch option. The sausage adds richness and flavor, while the cabbage provides a satisfying crunch. With the creamy broth, this soup is both indulgent and nutritious. It’s a great way to enjoy a hearty meal without breaking your diet.

Creamy Spring Cabbage Soup with Chicken and Spinach

This creamy spring cabbage soup is an ideal keto lunch that combines tender chicken, spinach, and cabbage in a delicious, creamy broth. Packed with protein and low in carbs, it’s both nutritious and filling while keeping you within your daily carb limits.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups cabbage, thinly sliced
• 2 cups spinach leaves
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 cup coconut milk
• 2 tbsp butter
• Salt and pepper to taste
• 1 tsp dried basil
• 1 tsp paprika

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until fragrant, about 3 minutes.
2. Add the cabbage and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken broth, basil, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Stir in the shredded chicken and spinach, cooking for an additional 5 minutes until the spinach wilts.
5. Pour in the coconut milk and stir to combine. Let it simmer for 3 more minutes.
6. Taste and adjust seasoning, if necessary.
7. Serve hot with a sprinkle of fresh herbs if desired.

This creamy spring cabbage soup is a fantastic keto option that combines lean protein from the chicken with the nutrient-packed spinach and cabbage. The coconut milk adds a rich, creamy texture, making it a comforting, satisfying lunch. It’s perfect for anyone looking to enjoy a filling, low-carb meal that doesn’t compromise on flavor.

Spring Cabbage Soup with Bacon and Leeks

This flavorful spring cabbage soup features smoky bacon and tender leeks, giving it a rich depth of flavor. It’s a perfect keto-friendly lunch option, combining the crunch of cabbage with the smokiness of bacon for a hearty, satisfying meal.

Ingredients:

• 6 slices bacon, chopped
• 4 cups cabbage, chopped
• 2 leeks, cleaned and sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth (low sodium)
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy, then remove and set aside, leaving the rendered bacon fat in the pot.
2. Add the leeks, onion, and garlic to the pot, sautéing until softened and fragrant, about 5 minutes.
3. Stir in the cabbage, thyme, salt, and pepper. Cook for another 5 minutes, allowing the cabbage to soften.
4. Add the vegetable broth and apple cider vinegar, bringing the soup to a boil. Reduce the heat and let it simmer for 20 minutes until the cabbage is tender.
5. Stir in the crispy bacon and adjust seasoning to taste. This spring cabbage soup with bacon and leeks is the perfect keto lunch for anyone who loves smoky, savory flavors. The crispy bacon adds a satisfying crunch, while the leeks and cabbage create a light yet filling base. The apple cider vinegar brightens the flavors, making each spoonful a delightful experience. This soup is not only low in carbs but also rich in taste, making it an excellent choice for your keto meal plan.

Spring Cabbage Soup with Beef and Mushrooms

This robust spring cabbage soup features tender beef and earthy mushrooms, combined with the crispness of cabbage. The result is a savory, comforting soup that is perfect for a filling and satisfying keto lunch.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 2 cups mushrooms, sliced
• 4 cups cabbage, shredded
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried rosemary
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles.
2. Add the onions and garlic, cooking for 3 minutes until softened.
3. Stir in the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Add the cabbage, beef broth, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes, or until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh thyme if desired.

This hearty cabbage soup with beef and mushrooms is a great keto lunch option, providing a perfect balance of protein, healthy fats, and fiber. The beef adds a rich flavor, while the mushrooms give it an earthy depth. This soup is both filling and flavorful, making it a great addition to your low-carb meal plan.

Spring Cabbage Soup with Shrimp and Avocado

This fresh and light cabbage soup combines succulent shrimp and creamy avocado with tender cabbage, creating a deliciously satisfying low-carb soup that’s both nutrient-dense and refreshing.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups cabbage, shredded
• 1 avocado, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups seafood broth (or chicken broth)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried dill
• 1 tbsp lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing for 3 minutes until fragrant.
2. Stir in the cabbage and cook for 5 minutes, allowing it to soften slightly.
3. Pour in the seafood broth, dill, salt, and pepper. Bring the soup to a boil, then reduce to a simmer for 10 minutes.
4. Add the shrimp to the soup and cook until pink and opaque, about 5 minutes.
5. Stir in the lemon juice and taste for seasoning adjustments.
6. Ladle the soup into bowls and top with diced avocado just before serving.

This spring cabbage soup with shrimp and avocado is a light, keto-friendly lunch that is full of flavor and texture. The shrimp provides a lean protein source, while the creamy avocado adds a satisfying richness. This soup is perfect for those seeking a fresh, light meal without compromising on taste.

Spring Cabbage Soup with Pork Belly and Kale

This rich, keto-friendly soup pairs tender pork belly with nutrient-rich kale and cabbage, creating a filling and flavorful low-carb lunch that’s both hearty and satisfying.

Ingredients:

• 1 lb pork belly, cut into cubes
• 4 cups cabbage, shredded
• 2 cups kale, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the pork belly cubes and cook until crispy on all sides, about 8 minutes.
2. Add the onions and garlic to the pot, sautéing until softened, about 3 minutes.
3. Stir in the cabbage, kale, smoked paprika, salt, and pepper, cooking for another 5 minutes.
4. Add the chicken broth and apple cider vinegar, bringing the soup to a boil. Reduce the heat to a simmer and cook for 20 minutes, or until the cabbage and kale are tender.
5. Taste and adjust seasoning if needed.
6. Serve hot, with extra pork belly cubes on top for garnish if desired.

This spring cabbage soup with pork belly and kale is the perfect keto lunch for those who love hearty, flavorful meals. The pork belly adds a crispy, rich texture, while the kale and cabbage bring freshness and crunch. It’s a comforting, satisfying soup that’s perfect for any low-carb diet.

picy Spring Cabbage Soup with Chorizo

bold, spicy cabbage soup features chorizo sausage, infusing the soup with smoky heat and richness. Combined with tender cabbage, it’s a great low-carb, keto-friendly lunch that’s bursting with flavor.

Ingredients:

• 1 lb chorizo sausage (bulk, no casing)
• 4 cups cabbage, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned and crispy, breaking it up into crumbles.
2. Add the onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the cabbage, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes.
4. Pour in the chicken broth, bringing the soup to a boil. Reduce to a simmer and cook for 20 minutes, until the cabbage is tender.
5. Taste and adjust seasoning if needed.
6. Serve hot, with an extra sprinkle of paprika for garnish.

This spicy spring cabbage soup with chorizo is a great keto lunch option for those who enjoy bold, spicy flavors. The chorizo adds a satisfying richness and a bit of heat, while the cabbage provides a fresh, light base. It’s the perfect way to spice up your keto lunch routine.

Spring Cabbage Soup with Turkey and Zucchini

This lean and light spring cabbage soup is made with turkey and zucchini, offering a fresh, healthy option that is full of protein and fiber. It’s a low-carb, keto-friendly lunch that’s both satisfying and nourishing.

Ingredients:

• 1 lb ground turkey
• 2 zucchinis, sliced
• 4 cups cabbage, shredded
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp Italian seasoning
• Fresh basil for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces.
2. Add the onions and garlic, cooking for 3 minutes until softened.
3. Stir in the zucchini, cabbage, Italian seasoning, salt, and pepper. Cook for 5 minutes.
4. Pour in the chicken broth, bringing the soup to a boil. Reduce to a simmer and cook for 15-20 minutes, until the zucchini and cabbage are tender.
5. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh basil if desired.

This spring cabbage soup with turkey and zucchini is a light yet filling keto lunch option. The lean ground turkey provides ample protein, while the zucchini and cabbage add fresh, low-carb vegetables. It’s a great option for those looking for a nutritious, low-calorie meal that still packs a lot of flavor.

Lemon-Garlic Spring Cabbage Soup with Salmon

This fresh, vibrant spring cabbage soup combines the richness of salmon with the bright zing of lemon and garlic. It’s a flavorful, keto-friendly soup that’s high in healthy fats, protein, and omega-3s.

Ingredients:

• 2 salmon fillets, skinless and boneless
• 4 cups cabbage, shredded
• 2 garlic cloves, minced
• 1 medium onion, diced
• 4 cups chicken or fish broth (low sodium)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tsp dill (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, cooking until softened, about 3 minutes.
2. Stir in the cabbage and cook for 5 minutes.
3. Add the chicken or fish broth, salt, and pepper, and bring the soup to a boil. Reduce to a simmer and cook for 15 minutes until the cabbage is tender.
4. While the soup is simmering, cook the salmon in a separate pan until fully cooked, about 6-8 minutes. Flake the salmon into large chunks.
5. Stir the salmon and lemon juice into the soup, letting it heat through.
6. Serve hot, garnished with fresh dill if desired.

This lemon-garlic spring cabbage soup with salmon is a bright, refreshing, and nutritious low-carb meal. The salmon provides a hearty, healthy protein source, while the lemon adds a refreshing zing. This soup is perfect for a light yet satisfying keto lunch that’s full of flavor and healthy fats.

Spicy Spring Cabbage Soup with Ground Lamb

This flavorful and spicy cabbage soup uses ground lamb as the protein source, creating a rich and savory base. The heat from spices adds depth and warmth, making it a perfect low-carb, keto lunch that’s both hearty and satisfying.

Ingredients:

• 1 lb ground lamb
• 4 cups cabbage, shredded
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 4 cups beef broth (low sodium)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground lamb and cook until browned, breaking it up into crumbles.
2. Add the onion, garlic, and red bell pepper, cooking until softened, about 3 minutes.
3. Stir in the cumin, chili powder, salt, and pepper. Cook for 1-2 minutes to allow the spices to bloom.
4. Add the cabbage and beef broth, bringing the soup to a boil. Reduce the heat and simmer for 20 minutes until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro if desired.

This spicy spring cabbage soup with ground lamb is a great keto lunch option for those who enjoy bold and savory flavors. The ground lamb provides richness, while the spices offer a warming heat. It’s a satisfying and filling soup that’s perfect for a low-carb lifestyle.

Spring Cabbage Soup with Tofu and Bok Choy

For those following a keto vegetarian or vegan diet, this spring cabbage soup with tofu and bok choy offers a protein-packed, low-carb option. It’s light yet filling, and the tofu soaks up the savory broth, making each bite flavorful and satisfying.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 4 cups cabbage, shredded
• 2 bok choy heads, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth (low sodium)
• 2 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• 1 tsp ginger, grated
• 1 tbsp sesame seeds for garnish (optional)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot, cooking for 3 minutes until fragrant.
3. Stir in the cabbage and bok choy, cooking for 5 minutes until slightly softened.
4. Pour in the vegetable broth, soy sauce, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with sesame seeds if desired.

This vegan-friendly spring cabbage soup with tofu and bok choy is a refreshing, nutrient-packed keto lunch. The tofu provides a great source of plant-based protein, while the bok choy offers a mild, crunchy texture. It’s a deliciously light but satisfying soup that fits perfectly into a low-carb diet.

Spring Cabbage Soup with Roasted Chicken and Cauliflower

This roasted chicken and cauliflower spring cabbage soup is a comforting, low-carb lunch option that combines tender chicken with roasted cauliflower and cabbage. It’s full of flavor and perfect for anyone seeking a hearty, satisfying keto meal.

Ingredients:

• 2 cups cooked roasted chicken, shredded
• 4 cups cabbage, chopped
• 2 cups cauliflower florets, roasted
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp paprika
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
2. Add the cabbage and roasted cauliflower to the pot, cooking for 5 minutes.
3. Pour in the chicken broth, paprika, salt, and pepper, and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the cabbage is tender.
4. Stir in the shredded chicken and cook for another 5 minutes until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.

This roasted chicken and cauliflower spring cabbage soup is a rich and satisfying low-carb option. The roasted cauliflower adds a deep, nutty flavor, while the chicken brings protein and heartiness. This soup is perfect for anyone seeking a filling, flavorful keto lunch.

Thai-Inspired Spring Cabbage Soup with Coconut Milk and Lime

This Thai-inspired spring cabbage soup brings a unique twist to the classic cabbage soup with the addition of coconut milk, lime, and Thai spices. It’s a refreshing, keto-friendly option that offers a combination of creaminess and tanginess.

Ingredients:

• 4 cups cabbage, shredded
• 1 can (13.5 oz) coconut milk
• 2 tbsp lime juice
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp red curry paste
• 4 cups vegetable broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until fragrant.
2. Stir in the red curry paste, cooking for 1-2 minutes to activate the spices.
3. Add the cabbage and cook for 5 minutes until softened slightly.
4. Pour in the coconut milk, vegetable broth, lime juice, salt, and pepper. Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes, or until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro if desired.

This Thai-inspired spring cabbage soup is a refreshing and flavorful keto lunch. The coconut milk brings a creamy texture, while the lime and curry paste give it a vibrant, tangy taste. It’s a perfect combination of flavors that’s both comforting and light, making it an excellent low-carb option.

Spring Cabbage Soup with Lamb Meatballs and Mint

This refreshing and hearty spring cabbage soup features tender lamb meatballs infused with fresh mint. The soup is both flavorful and aromatic, offering a perfect keto-friendly lunch packed with protein and fiber.

Ingredients:

• 1 lb ground lamb
• 1 egg
• 1 tbsp fresh mint, chopped
• 4 cups cabbage, shredded
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp ground cumin
• Fresh mint for garnish (optional)

Instructions:

1. In a bowl, mix the ground lamb, egg, chopped mint, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
2. In a large pot, heat the olive oil over medium heat. Add the lamb meatballs and brown on all sides, about 5 minutes. Remove the meatballs and set aside.
3. Add the onion and garlic to the pot, sautéing for 3 minutes until fragrant.
4. Stir in the cabbage, cumin, salt, and pepper, cooking for 5 minutes.
5. Add the beef broth and bring the soup to a boil. Reduce to a simmer and cook for 15 minutes, until the cabbage is tender.
6. Return the meatballs to the pot and cook for an additional 5 minutes until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh mint if desired.

This spring cabbage soup with lamb meatballs and mint is a fragrant and hearty keto lunch. The lamb meatballs provide protein and richness, while the fresh mint adds a cooling element to the soup. It’s a flavorful and satisfying low-carb meal that’s perfect for a keto diet.

Spring Cabbage Soup with Chicken Sausage and Artichoke Hearts

This spring cabbage soup features chicken sausage and artichoke hearts, creating a savory and flavorful combination. It’s a low-carb, keto-friendly option that’s packed with protein and healthy fats, making it a great choice for lunch.

Ingredients:

• 2 chicken sausages, sliced
• 4 cups cabbage, chopped
• 1 cup artichoke hearts, chopped (fresh or canned)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken sausage slices and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot, sautéing for 3 minutes until softened.
3. Stir in the cabbage, artichoke hearts, oregano, salt, and pepper. Cook for 5 minutes.
4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 20 minutes until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.

This spring cabbage soup with chicken sausage and artichoke hearts is a flavorful, low-carb lunch that’s full of protein and healthy fats. The artichokes add a touch of earthiness, while the chicken sausage brings richness. It’s a great keto-friendly meal that’s easy to prepare and satisfying.

Spring Cabbage Soup with Ground Turkey and Bell Peppers

This flavorful cabbage soup combines lean ground turkey and fresh bell peppers for a healthy and hearty meal. It’s a low-carb, keto-friendly soup that’s perfect for a filling lunch, packed with protein and fiber.

Ingredients:

• 1 lb ground turkey
• 4 cups cabbage, shredded
• 2 bell peppers (red or green), diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp chili flakes (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it up into small pieces, until browned.
2. Add the onion, garlic, and bell peppers, sautéing for 5 minutes until softened.
3. Stir in the cabbage, salt, pepper, and chili flakes (if using). Cook for 3 minutes until the cabbage begins to soften.
4. Add the chicken broth, bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.

This ground turkey and bell pepper spring cabbage soup is a light yet filling keto-friendly lunch. The turkey offers a lean protein source, while the bell peppers add a slight sweetness and crunch. The combination of spices and savory broth makes this soup a satisfying meal for any low-carb eater.

Spring Cabbage Soup with Beef Brisket and Root Vegetables

This robust, low-carb cabbage soup features tender beef brisket and root vegetables like rutabaga and turnips, providing a rich and savory base. It’s perfect for a hearty keto lunch, offering satisfying flavors and textures.

Ingredients:

• 1 lb beef brisket, cut into cubes
• 4 cups cabbage, shredded
• 1 medium rutabaga, peeled and cubed
• 2 medium turnips, peeled and cubed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried thyme
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the beef brisket cubes and brown on all sides, about 5 minutes.
2. Add the onion and garlic, sautéing until softened, about 3 minutes.
3. Stir in the rutabaga, turnips, cabbage, thyme, salt, and pepper. Cook for 5 minutes.
4. Pour in the beef broth, bring to a boil, then reduce to a simmer. Cook for 30 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning as needed.
6. his beef brisket and root vegetable spring cabbage soup is a rich, hearty keto lunch that’s full of savory flavor. The beef brisket adds a deep, meaty flavor, while the rutabaga and turnips offer a satisfying texture and slight sweetness. This soup is perfect for anyone looking for a filling and satisfying low-carb meal.

Mediterranean Spring Cabbage Soup with Feta and Olives

This Mediterranean-inspired cabbage soup brings together the flavors of tangy feta cheese and briny olives, creating a deliciously savory and refreshing soup. It’s a low-carb, keto-friendly option that’s perfect for a light but satisfying lunch.

Ingredients:

• 4 cups cabbage, shredded
• 1 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, pitted and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• Fresh basil for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Stir in the cabbage, oregano, salt, and pepper. Cook for 5 minutes until the cabbage begins to soften.
3. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until the cabbage is tender.
4. Stir in the feta cheese and olives, letting the cheese melt into the soup.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil if desired.

This Mediterranean spring cabbage soup with feta and olives offers a unique and flavorful low-carb lunch. The briny olives and creamy feta cheese pair perfectly with the cabbage, creating a deliciously savory and satisfying soup. It’s a great option for anyone looking to enjoy bold Mediterranean flavors while sticking to a keto diet.

Spring Cabbage Soup with Duck Breast and Asparagus

This elegant spring cabbage soup features rich duck breast paired with tender asparagus. The combination of savory duck and crisp vegetables makes this a sophisticated and keto-friendly lunch that’s both satisfying and flavorful.

Ingredients:

• 2 duck breasts, skin-on
• 4 cups cabbage, shredded
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper. Heat olive oil in a pan over medium heat and sear the duck breasts skin-side down for 6-8 minutes until the skin is crispy.
2. Flip the duck breasts and cook for another 4-5 minutes until medium-rare or to your preferred doneness. Remove from heat and let rest.
3. In a large pot, sauté the onion and garlic until softened, about 3 minutes.
4. Stir in the cabbage and cook for 5 minutes.
5. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
6. Add the asparagus and cook for another 5 minutes until tender.
7. Slice the duck breast and add it to the soup. Stir and cook for 3 minutes to heat through.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh thyme if desired.

This luxurious spring cabbage soup with duck breast and asparagus is a perfect keto lunch for a special occasion. The rich duck provides a deep flavor, while the asparagus adds a fresh, crisp texture. It’s a sophisticated, filling soup that’s ideal for anyone on a low-carb, high-protein diet.

spring Cabbage Soup with Miso and Seaweed

This Asian-inspired spring cabbage soup combines the earthy flavors of miso and seaweed with the light crunch of cabbage. It’s a soothing and umami-packed keto-friendly lunch that’s simple yet flavorful.

Ingredients:

• 4 cups cabbage, shredded
• 2 tbsp miso paste (white or yellow)
• 1/2 cup dried seaweed (wakame or nori), rehydrated
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth (low sodium)
• 1 tbsp sesame oil
• Salt and pepper to taste
• 1 tbsp rice vinegar
• Green onions for garnish (optional)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Stir in the cabbage, salt, and pepper. Cook for 5 minutes until the cabbage starts to soften.
3. In a small bowl, dissolve the miso paste in a bit of the vegetable broth. Add the miso mixture to the pot.
4. Pour in the rest of the vegetable broth, bring to a boil, then reduce to a simmer for 15 minutes.
5. Add the rehydrated seaweed and cook for another 5 minutes.
6. Stir in the rice vinegar and adjust seasoning as needed.
7. Serve hot, garnished with green onions if desired.

his miso and seaweed spring cabbage soup is a savory and comforting low-carb lunch that’s perfect for a keto diet. The miso adds a deep umami flavor, while the seaweed provides a slightly briny, earthy taste. This simple, nourishing soup is great for anyone looking for a light, flavorful meal.

Spring Cabbage Soup with Pork Tenderloin and Spinach

spring cabbage soup features tender pork tenderloin combined with spinach for a healthy, low-carb meal. It’s a light yet hearty soup that provides a great balance of protein and nutrients, perfect for a keto lunch.

Ingredients:

• 1 lb pork tenderloin, cut into cubes
• 4 cups cabbage, shredded
• 2 cups spinach, fresh or frozen
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried rosemary
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the pork tenderloin cubes and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Stir in the cabbage, spinach, rosemary, salt, and pepper. Cook for 5 minutes.
4. Pour in the chicken broth and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the cabbage is tender and the pork is cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.

This spring cabbage soup with pork tenderloin and spinach is a protein-packed and satisfying keto lunch. The pork adds richness and flavor, while the spinach and cabbage offer essential vitamins and fiber. This soup is perfect for anyone seeking a filling and nutritious low-carb meal.

Note: More recipes are coming soon