Keto Beef and Cabbage Soup
A plant-based, keto-friendly soup that tastes beefy, feels cozy, and pairs beautifully with fuzzy socks and judgmental looks.
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 3 cloves garlic minced
- 1 ½ cups chopped textured vegetable protein TVP
- 3 cups chopped green cabbage
- 1 ½ cups diced tomatoes
- 3 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
- 1 tbsp coconut aminos or tamari
- 1 tsp apple cider vinegar optional, for extra zing
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot. Add onion and garlic; sauté until fragrant like gossip at brunch.
- Add TVP and stir for 2 minutes until it looks like beef but feels like justice.
- Mix in chopped cabbage, tomatoes, and tomato paste. Stir like you mean it.
- Pour in broth, then add spices, tamari, and vinegar. Let it all simmer together in harmony.
- Cover and simmer for 25 minutes, until cabbage is soft and TVP soaks up all the drama.
- Taste, adjust seasoning, garnish with parsley, and serve hot like your last Instagram post.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Iron: 25%
- Vitamin C: 40%
- Vitamin K: 60%
- Folate: 35%
- Potassium: 20%
💁♀️ Tips & Extra Sass
- Add red pepper flakes if you enjoy a little chaos.
- Swap cabbage for kale if you're feeling bougie.
- Make it in a slow cooker and call yourself a domestic goddess.
- Store leftovers in glass containers—because you're classy like that.
- Don’t skip the vinegar—it adds just enough bite to keep things interesting.