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Fast and tasty
Green soup with vegetables in meat broth

Quick Green Vegetable Soup in Meat Broth

A light soup you can throw together in no time — and fast is the whole point! Fresh, green, and genuinely tasty, it's easy on the stomach and good for digestion. With its short ingredient list, it comes together quickly. Enjoy!

Alyonka has a sweet tooth

Recipe author

Green soup with vegetables in meat broth

Composition / ingredients

Servings:

Meat broth (for the base)

0.5

Green cabbage

250

Green peas

160

Fresh herbs

Carrot

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 13 % 1 g

Carbohydrates 50 % 4 g

36 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Combine the water and broth.
Step 2:

All the ingredients are prepped and ready.
Step 3:

Season with spices to taste, plus a pinch of garlic.
Step 4:

Add ground pepper and about 1 tablespoon of salt.
Step 5:

Add a pinch of beef bouillon.
Step 6:

Done!

Prepping the ingredients: Cabbage. Green cabbage is good for you — it's even used to help manage atherosclerosis and heart disease, so this soup is fast and wholesome. Trim away any dark spots and shred it into thin strips. Peas. Mine had been sitting in the freezer forever, just waiting for their moment. Carrot and onion. Rinse and peel the carrot (a vegetable peeler makes quick work of it). Peel the onion and cut it into pieces, and grate the carrot — coarsely is best. Add a little oil (I used about 20 grams of vegetable oil) and stir. Fry until soft; don't walk away, or it can scorch. Herbs. Here's a little trick: in the summer I prep ahead. I wash whatever the garden gives me, dry some of it (handy for other dishes later), and finely chop the rest to portion into bags and freeze. Some people store herbs in oil, but I'd rather not — if you're keeping a soup light like this one, you'll want to count calories and skip the extra fat. It's a useful stash with all kinds of uses. And the star: beef broth. That deserves its own recipe! For speed, I keep it bottled in the freezer. Take it out before cooking and set it in a bowl of hot water; by the time the water boils and the cabbage is shredded, the broth has thawed nicely. I use about 1.5 liters of water for this. You can really add more than just peas — anything in your pantry or fridge: beans, lentils, mushrooms, tomatoes, whatever you like, as long as it tastes good. Making this little wonder of a soup couldn't be simpler: drop the prepped ingredients into the boiling broth and cook until tender. These were the only spices I had on hand, but season however you like. Enjoy!