Zero Point Weight Watchers Cabbage Soup

5/5

This Zero Point Weight Watchers Cabbage Soup Recipe is packed full of fresh vegetables, It’s a perfect soup recipe for those days when you want to save points for any special occasion.

SERVINGS: 6 servings

WW BLUE PLAN – 0 SmartPoints per portion
WW PURPLE PLAN – 0 SmartPoints per portion
WW GREEN PLAN – 0 SmartPoints per portion

This zero-point weight watcher’s cabbage soup is tasty, it is fresh and it is packed full of crunchy fresh vegetables.

This weight watchers cabbage soup will last for up to 3 days in the fridge. If you don’t think that you would finish it within that time, I would suggest that you freeze it in single-portion bags.

HOW DO I MAKE MY CABBAGE SOUP?

  • Firstly, spray the bottom of a large saucepan / dutch oven with calorie-controlled spray oil. Warm over medium heat and then add the onions, carrots, celery and peppers and saute for 5 – 6 minutes until they have softened. You can add a few tablespoons of water if you find vegetables starting to stick to the bottom of the pan.
  • Then add the garlic (& fresh thyme if using) and saute for a further 1 – 2 minutes.
  • Stir in the tomato puree and then add the shredded cabbage and stock and mix thoroughly.
  • Bring the mixture to a boil then reduce and simmer for 8 – 10 minutes.
  • Then add the green beans and simmer for a further 3 – 4 minutes until tender.
  • Add salt and pepper to taste.

PREP TIME: 15 mins
COOK TIME: 20 mins
TOTAL TIME: 35 mins

Zero Point Weight Watchers Cabbage Soup

INGREDIENTS

  • You’ll need calorie controlled spray oil or up to 1 tsp vegetable oil
  • 2 small onions – roughly chopped
  • 4 carrots – chopped
  • 3 sticks celery – chopped
  • 1 small sweet red pepper
  • 1 small sweet yellow pepper
  • 3 garlic cloves – finely chopped
  • 1 medium cabbage – shredded
  • 1 stock/bouillon cube (I use beef) made up with 3 cups / 700ml boiling water
  • 1 tbs tomato puree/paste
  • 1 cup ½ cup of green beans – chopped (100g)
  • Salt & pepper
  • Fresh thyme – optional

INSTRUCTIONS

  1. Firstly, spray the bottom of a large saucepan / dutch oven with calorie-controlled spray oil. Warm over medium heat and then add the onions, carrots, celery and peppers and saute for 5 – 6 minutes until they have softened. You can add a few tablespoons of water if you find vegetables starting to stick to the bottom of the pan.
  2. Then add the garlic (& fresh thyme if using) and saute for a further 1 – 2 minutes.
  3. Stir in the tomato puree and then add the shredded cabbage and stock and mix thoroughly.
  4. Bring the mixture to a boil then reduce and simmer for 8 – 10 minutes.
  5. Then add the green beans and simmer for a further 3 – 4 minutes until tender.
  6. Add salt and pepper to taste.

NOTES

Slenderskitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.

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