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Mediterranean Vegetable Soup

Average: 4 (2 votes)
(2 votes)
Mediterranean Vegetable Soup
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Health Score:
9,8 / 10
20 min.
ready in 40 min.
Ready in

Healthy, because

Even smarter

The white cabbage in the vegetable stew scores with so-called radical scavengers such as bioflavonoids, chlorophyll, indoles and phenols. These substances protect our body cells and thus delay the aging process, i.e. the cabbage keeps us young and healthy.

You can also prepare the Mediterranean vegetable stew with other vegetables. For example, if you still have aubergine, tomatoes or mushrooms left, you can replace them with part of the cabbage or carrots. Another variation is to replace the parmesan with ricotta and put a little bit of it on each plate.


1 onion
2 garlic
1 zucchini
1 stalk Leeks
3 carrots
400 grams Green cabbage
1 red Bell pepper
2 predominantly waxy potatoes
2 tablespoons olive oil
1 tablespoon Tomato paste
1 liter Vegetable broth
2 bay leaves
1 teaspoon Caraway
freshly ground peppers
2 tablespoons freshly chopped parsley
40 grams grated Parmesan
How healthy are the main ingredients?
LeekParmesanolive oilTomato pasteparsleyonion

Preparation steps


Peel and finely chop the onion and garlic. Rinse the leek and carrots, peel and cut into slices. Rinse and chop the pepper into small pieces. Rinse the zucchini and cut into slices. Peel and cube the potatoes. Rinse the cabbage and cut into fine strips.

Saute the vegetables in hot oil. Saute the tomato paste and pour in the broth. Bring to a boil, add the bay leaves and cumin. Cook for about 15 minutes. Season with salt, pepper and parsley. Serve sprinkled with parmesan.