easy low sodium cabbage soup slow cooker
This freezer-ready turkey, sweet potato and cabbage slow cooker soup is built for small batches and gentle digestion. It makes 1 to 2 servings, soft textures, and easy leftovers.
This recipe is convenient when you cook for one or two. The slow cooker does most of the work. You can use a small 2 to 3 quart slow cooker. It is also freezer-ready, so you can make a double batch and freeze single portions.
The texture is soft and easy to chew. Cut the sweet potato small and cook until very tender. You can mash part of the soup for a creamier feel without adding dairy.
Ingredients You’ll Need
- 8 ounces ground turkey or small diced turkey breast (about 225 g)
- 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 8 ounces)
- 2 cups shredded green cabbage (about 150 g)
- 1/2 small yellow onion, finely chopped
- 1 garlic clove, minced
- 2 cups low-sodium chicken or vegetable broth (480 ml)
- 1 teaspoon olive oil optional
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika or regular paprika
- Freshly ground black pepper to taste
- 1 bay leaf optional
- 1 tablespoon lemon juice or to taste
- Fresh parsley or cilantro for garnish optional
- Pinch of salt, only if needed
You can serve this soup with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Prepare ingredients: Peel and cube the sweet potato into about 1/2-inch pieces so they soften well. Shred the cabbage and chop the onion.
- Optional quick brown: In a small skillet, warm 1 teaspoon olive oil and cook the ground turkey over medium heat until no longer pink. This adds flavor and removes excess fat. If you prefer less cleanup and gentler texture, skip browning and add raw turkey directly to slow cooker.
- Combine in slow cooker: Add turkey, sweet potato, cabbage, onion, garlic, cumin, paprika, bay leaf, and broth to the slow cooker. Stir gently. Add pepper. Do not add much salt – low-sodium broth and lemon keep flavor bright.
- Cook: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until sweet potato is very tender and turkey is cooked through.
- Finish: Remove bay leaf. For a softer, creamier texture, mash a few sweet potato cubes against the side of the pot and stir. Stir in lemon juice and taste. Add a small pinch of salt only if needed. Garnish with parsley.
- Thicken if needed: If you prefer a slightly thicker soup, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the hot soup. Cook 10 to 15 more minutes on high until thickened.
Tips and Easy Variations
Texture and chewing
- Cook until very tender and mash a little of the sweet potato for softness
- Use a handheld immersion blender to partially puree for easier chewing
- Cut vegetables into small uniform pieces so they cook evenly
Low sodium and digestion
- Use low-sodium or no-salt-added broth and skip added salt
- Boost flavor with lemon, fresh herbs, and spices instead of salt
- Cook longer on low to break down fibers for gentler digestion
Variations
- Swap protein for cooked shredded chicken or canned no-salt-added white beans
- Replace some cabbage with spinach added in the last 10 minutes
- Omit browning for a softer texture and easier cleanup
Quick tips
- Cut sweet potato small and cook until very tender
- Use lemon and herbs to brighten flavor without salt
- Freeze single portions and leave room for expansion
Storage and Leftovers
Fridge
Cool the soup to room temperature, then refrigerate in a covered container for up to 3 to 4 days.
Freezer
Portion into freezer safe containers or bags and freeze up to 3 months. Label with the date and contents.
Reheating
Thaw overnight in the refrigerator, then reheat gently on the stove, in the slow cooker on low, or in the microwave. Add a splash of broth if it thickened.
Conclusion
Try this freezer-ready turkey, sweet potato and cabbage slow cooker soup for a simple, gentle, small-portion meal. The slow cooker keeps cleanup low and textures soft so it is easy to enjoy.
This low sodium approach makes it suitable when you need to watch salt while still enjoying a warm, comforting bowl. Freeze extra portions for quick meals later.
FAQ
Can I use a large slow cooker?▶
Yes. Use the same ingredients but be aware the soup may spread out more and cook slightly faster. A small 2 to 3 quart cooker is best for 1 to 2 servings.
How long does soup keep in the freezer?▶
Up to 3 months for best quality. Label the container with the date and contents and thaw overnight in the refrigerator before reheating.
