Cabbage Fat-Burning Soup Recipe
Cabbage Fat-Burning Soup is a vibrant, veggie-packed recipe that’s as nourishing as it is satisfying! Imagine a fragrant pot bubbling away on the stove, brimming with crisp cabbage, sweet carrots, zesty peppers, and just the right touch of tangy tomatoes — all coming together in a broth that’s hearty yet refreshingly light. This soup is a meal-prep superstar, perfect for anyone craving comfort without heaviness, and I’m excited to share just how easy and rewarding it is to make.
Ingredients You’ll Need
This Cabbage Fat-Burning Soup comes together with a handful of super simple ingredients, each playing a starring role in delivering flavor, texture, and color. Don’t be fooled by the easy-to-find items — each one brings something crucial to this lively, comforting bowl.
- Olive oil: Adds a subtle richness and helps sauté the vegetables for the best flavor foundation.
- Onion: Gives natural sweetness and depth to the soup base.
- Garlic: Infuses each spoonful with savory aroma and warmth.
- Carrots: Offer a pop of color and mellow sweetness.
- Celery: Brings that quintessential soup flavor and a satisfying crunch.
- Green bell pepper: Adds earthy notes and bright green color.
- Red bell pepper: Provides sweetness and eye-catching red hues.
- Green cabbage: The star ingredient, lending volume, texture, and detox-friendly benefits.
- Diced tomatoes with juice: Build body and acidity right into the broth.
- Vegetable broth (or water): Keeps the soup light while letting the vegetables shine.
- Salt & black pepper: Essential for seasoning — pull all the flavors together.
- Dried basil: Layers in an herby, slightly sweet note.
- Dried oregano: Offers a touch of earthiness and depth.
- Crushed red pepper flakes (optional): For those who love a gentle kick!
- Lemon juice: Brightens and enlivens the finished soup.
- Chopped fresh parsley: The perfect garnish, adding fresh, grassy flavor and color.
How to Make Cabbage Fat-Burning Soup
Step 1: Sauté Onion and Garlic
Start by heating your olive oil in a big soup pot over medium heat. Once the oil shimmers, add your chopped onion and let it cook until it becomes translucent and fragrant — about three to four minutes. Toss in the minced garlic, giving it a quick stir so it releases its amazing scent but doesn’t turn brown. These aromatics will set a deliciously savory stage for everything to come.
Step 2: Add Carrots and Celery
Stir in the sliced carrots and chopped celery. Let these veggies cook together with the onions and garlic for another five minutes, stirring now and then. You’ll start to notice the veggies softening and the entire kitchen filling with the sweet, homey smell that signals something cozy is underway.
Step 3: Incorporate Peppers and Cabbage
Now, add both bell peppers and the chopped cabbage. Stir well so that all the veggies are nicely mixed and start to wilt just a bit. This not only helps everything cook evenly but also ensures the cabbage absorbs the aromatic flavors that have built up in the pot.
Step 4: Add Tomatoes and Broth
Pour in the can of diced tomatoes (juices included!) along with the vegetable broth or water. Give everything a hearty stir, making sure the savory tomato liquid is evenly distributed. This is where the soup really starts to come together both in color and fragrance.
Step 5: Season and Simmer
Season your soup with salt, black pepper, basil, oregano, and, if you’re feeling bold, add a pinch of crushed red pepper flakes for heat. Bring the soup to a gentle boil, then reduce the heat. Let it simmer uncovered for 25 to 30 minutes. During this time, the veggies will get wonderfully tender, and all the flavors will meld into one irresistible broth.
Step 6: Brighten and Finish
Once everything is tender, stir in the juice of half a lemon to add fresh, bright acidity. Taste and adjust the seasonings if needed. Just before serving, sprinkle each bowl with chopped fresh parsley for a final burst of color and flavor. Your Cabbage Fat-Burning Soup is ready to serve!
How to Serve Cabbage Fat-Burning Soup
Garnishes
Don’t underestimate the power of a simple garnish! A generous sprinkle of chopped fresh parsley does wonders, lending herbaceous notes and a vibrant green finish. For a twist, consider a squeeze of extra lemon, a dash of hot sauce, or even a spoonful of diced avocado for creamy contrast.
Side Dishes
Cabbage Fat-Burning Soup is lovely on its own, but you can make it part of a bigger meal by pairing it with a slice of seeded whole grain bread, a crisp side salad, or even a scoop of brown rice or quinoa for extra heartiness. For a protein boost, add a side of grilled chicken or chickpeas.
Creative Ways to Present
Soup can absolutely have flair! Serve your Cabbage Fat-Burning Soup in rustic bowls with some toasted seeds sprinkled on top for crunch. Try ladling it into mugs as a cozy starter, or make mini shooters as a playful appetizer for gatherings — it’s a healthy conversation-starter everyone can enjoy.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it into airtight containers. It keeps beautifully in the fridge for up to five days, making Cabbage Fat-Burning Soup a stress-free option for healthy lunches and quick dinners all week.
Freezing
Cabbage Fat-Burning Soup freezes like a dream! Portion it into freezer-safe containers or bags, leaving a bit of space for expansion. The soup will keep its best flavor and texture for up to three months. Just defrost overnight in the refrigerator when you’re ready for a bowlful.
Reheating
To reheat, simply warm the soup gently on the stove over low heat until steaming, stirring occasionally. You can also microwave smaller portions in a microwave-safe bowl, covering it with a plate or lid to avoid splatters. Add a splash of broth or water if the soup seems a bit thick after chilling.
FAQs
Is Cabbage Fat-Burning Soup actually good for weight loss?
While no soup is truly “magic,” Cabbage Fat-Burning Soup is naturally low in calories and rich in fiber, so it fills you up without weighing you down. It’s a smart choice for anyone looking to eat lighter or reset after a few indulgent days!
Can I add extra protein to the soup?
Absolutely! White beans, lentils, chickpeas, or cooked shredded chicken make excellent protein-packed add-ins if you want a more substantial meal. Simply stir them in during the final ten minutes of cooking.
Will the soup taste bland without the red pepper flakes?
Not at all — the layered flavors from the vegetables, dried herbs, garlic, and broth keep things lively. But if you enjoy a little heat, by all means, add the red pepper flakes or try a dash of your favorite hot sauce!
How finely should I chop the vegetables?
Aim for a rough, bite-sized chop so each spoonful feels hearty and satisfying. Uniform sizing also ensures even cooking, but don’t stress — this rustic soup is forgiving if your knife skills are a bit relaxed.
Can I use red cabbage instead of green?
Red cabbage can be swapped in for a slightly sweeter taste and dazzling purple color, though the soup will look different — still, it’s equally delicious and packs the same healthy punch.
Final Thoughts
Give Cabbage Fat-Burning Soup a try this week, and see how effortless healthy, comfort food can be! Even if you’re not chasing a diet, this soup brings together so many flavors and bright veggies that every bowl feels like a little celebration. Here’s to a cozy, nourishing meal you’ll come back to again and again!
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Cabbage Fat-Burning Soup Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Cabbage Fat-Burning Soup is a flavorful and nutritious dish that’s perfect for those looking to eat healthily. Packed with a variety of colorful vegetables and herbs, this soup is not only delicious but also low in calories, making it a great option for weight loss or detox diets.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small head of green cabbage, chopped
Soup Seasoning:
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups vegetable broth or water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- juice of 1/2 lemon
- chopped fresh parsley for garnish
Instructions
- Prepare Soup Base: Heat olive oil in a large soup pot. Sauté onion until translucent. Add garlic, carrots, and celery, cook for 5 minutes.
- Add Vegetables: Stir in bell peppers and cabbage.
- Season and Simmer: Pour in tomatoes, broth, salt, pepper, basil, oregano, and red pepper flakes. Bring to a boil, then simmer for 25-30 minutes.
- Finish and Serve: Stir in lemon juice, adjust seasoning, and serve hot, garnished with parsley.
Notes
- This soup is naturally low in calories and can be eaten in larger portions for meal prep or detox-style diets.
- Add extra herbs or hot sauce for more flavor.
- For added protein, stir in beans or cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 90
- Sugar: 7g
- Sodium: 540mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
