Cabbage Fat-Burning Soup Recipe

Introduction

This cabbage fat-burning soup is a comforting and nutritious dish that’s perfect for those looking to enjoy a light, flavorful meal. Packed with fresh vegetables and warming spices, it’s easy to prepare and gentle on the stomach.

Ingredients

• 1 medium head of cabbage, chopped
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth (or chicken broth for extra flavor)
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• Salt to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)
• 1 tablespoon lemon juice (optional for added brightness)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
2. Step 2: Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
3. Step 3: Add the chopped cabbage along with the turmeric, cumin, paprika, and black pepper. Stir well to evenly coat the vegetables with the spices.
4. Step 4: Pour in the vegetable broth and the can of diced tomatoes with their juices. Mix everything together, bring the soup to a simmer, then reduce the heat to low.
5. Step 5: Cover the pot and let the soup cook for 25 to 30 minutes until the cabbage becomes tender.
6. Step 6: Season the soup with salt to taste. Add lemon juice for a bright, fresh flavor if desired.
7. Step 7: Serve the soup warm, garnished with chopped fresh parsley if you like.

Tips & Variations

• For a heartier meal, add cooked beans or lentils to boost protein.
• Use chicken broth instead of vegetable broth for a richer flavor.
• Add a pinch of chili flakes if you’d like a spicy kick.
• Garnish with fresh herbs like cilantro or dill in place of parsley for different flavor profiles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used if fresh are not available. Keep in mind the cooking time might be slightly shorter since frozen vegetables are pre-cooked to some extent.

Is this soup suitable for a low-carb diet?

Cabbage and other ingredients in this soup are generally low in carbs, making it a good option for low-carb eating. However, be mindful of adding higher-carb sides or toppings.

Cabbage Fat-Burning Soup Recipe

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★★★★★

4.8 from 66 reviews

A hearty and nutritious Cabbage Fat-burning Soup packed with fresh vegetables, warming spices, and a flavorful broth. This easy-to-make soup is perfect for weight loss or cleansing diets, delivering a satisfying and low-calorie meal rich in fiber and antioxidants.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head of cabbage, chopped
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained

Liquids & Oils

• 4 cups vegetable broth (or chicken broth for extra flavor)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (optional for added brightness)

Spices & Herbs

• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• Salt to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions

1. Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and chopped celery; sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
2. Add Garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes, allowing the garlic to release its aroma without burning.
3. Add Cabbage and Seasonings: Add the chopped cabbage along with ground turmeric, ground cumin, paprika, and black pepper. Stir well to evenly coat the vegetables with the spices.
4. Add Broth and Tomatoes: Pour in the vegetable broth and the canned diced tomatoes with their juices. Mix all the ingredients thoroughly, bring the mixture to a simmer, then reduce the heat to low.
5. Simmer the Soup: Cover the pot and let the soup cook gently for 25 to 30 minutes, until the cabbage is tender and the flavors have melded.
6. Season and Serve: Taste and adjust salt as needed. If desired, stir in lemon juice for added brightness. Serve the soup warm, garnished with fresh chopped parsley.

Notes

• Using chicken broth instead of vegetable broth will add extra depth of flavor but will make the soup non-vegetarian.
• Lemon juice is optional but enhances the flavor by adding a fresh tang.
• You can add other low-calorie vegetables like zucchini or green beans for variety.
• This soup stores well in the refrigerator for up to 3 days and freezes easily for up to 1 month.
• For a spicier version, add a pinch of cayenne pepper or red chili flakes along with the other spices.

Keywords: Cabbage soup, fat-burning soup, detox soup, healthy soup recipe, low-calorie soup, weight loss soup, vegetable soup, easy soup