This Cabbage Fat-Burning Soup is a light, nutrient-packed meal that’s perfect for anyone looking to detox, boost their energy, or simply enjoy a delicious and filling soup. Made with wholesome vegetables and flavorful seasonings, this soup is low in calories, but high in vitamins and antioxidants. It’s an easy, satisfying dish to include in your meal plan for weight management or a healthy reset.
Easy Cabbage Fat-Burning Soup Recipe
This soup is based on a variety of vegetables like cabbage, carrots, celery, and tomatoes. The ingredients work together to provide a hearty, fiber-rich dish with a natural sweetness and a savory depth of flavor. It’s simple to make and comes together in under an hour, making it a go-to recipe for meal prep or a quick dinner.
Why Our Cabbage Fat-Burning Soup Is the Best
Our Cabbage Fat-Burning Soup stands out for its balanced flavor and versatility. The combination of fresh herbs, spices, and vegetables ensures that every bite is both delicious and nourishing. Plus, it’s fully customizable—add your favorite veggies, spices, or protein for a twist that suits your taste and dietary needs.
Ingredients Notes for Cabbage Fat-Burning Soup
Each ingredient in this soup is chosen to provide maximum nutrition and flavor:
Vegetables:
- 1 small head of green cabbage (chopped) – The star ingredient, low in calories but high in fiber, vitamins, and antioxidants.
- 3 large carrots (sliced) – Adds natural sweetness and color.
- 3 celery stalks (sliced) – Provides crunch and a savory base.
- 1 medium onion (diced) – Adds a sweet and aromatic flavor.
- 1 bell pepper (chopped, any color) – Adds brightness and a mild sweetness.
- 2 cloves garlic (minced) – Enhances the overall flavor with a bold, savory kick.
Liquids:
- 6 cups vegetable broth or chicken broth – The base of the soup, adding depth and savoriness.
- 1 can (14.5 ounces) diced tomatoes (with juice) – Adds tanginess and a slight sweetness.
Seasonings:
- 1 teaspoon dried basil – A classic herb that adds a mild sweetness and warmth.
- 1 teaspoon dried oregano – Enhances the soup’s savory profile with earthy notes.
- ½ teaspoon paprika – Adds a hint of smokiness.
- Salt and pepper to taste – Balances and enhances all the flavors.
Optional Add-ins:
- ½ teaspoon red pepper flakes – For a spicy kick.
- 2 cups spinach or kale (chopped) – For an extra nutrient boost.
Ingredient Substitution Tip: Use zucchini, mushrooms, or cauliflower for more veggie variety. You can also substitute chicken broth for vegetable broth if you prefer a non-vegetarian version.
Kitchen Tools Needed for Cabbage Fat-Burning Soup
To make this soup, you’ll need:
- Large stockpot or Dutch oven
- Cutting board and knife
- Ladle
- Wooden spoon
How to Make Cabbage Fat-Burning Soup
This recipe is simple to follow and comes together in just a few steps:
Step 1: Sauté the Aromatics
In a large stockpot over medium heat, sauté the diced onion, chopped bell pepper, and sliced celery in a splash of vegetable broth or olive oil for 3–4 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Step 2: Add the Vegetables and Broth
Stir in the sliced carrots and chopped cabbage, mixing well.
Pour in the 6 cups broth and 1 can diced tomatoes with juice.
Step 3: Season the Soup
Add the 1 teaspoon dried basil, 1 teaspoon dried oregano, and ½ teaspoon paprika. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the vegetables are tender.
Step 4: Add Optional Greens
If using spinach or kale, stir in 2 cups chopped greens during the last 5 minutes of cooking.
Step 5: Serve
Ladle the soup into bowls and serve hot. Garnish with fresh parsley or a squeeze of lemon for added brightness.
How To Store Cabbage Fat-Burning Soup
- In the refrigerator: Store in an airtight container for up to 5 days.
- In the freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm on the stovetop over medium heat or in the microwave, stirring occasionally.
Cabbage Fat-Burning Soup Variations
This soup is incredibly versatile—try these fun variations:
- Protein Boost: Add shredded chicken, ground turkey, or tofu for added protein.
- Spicy Kick: Add more red pepper flakes or a splash of hot sauce.
- Asian-Inspired Soup: Add ginger, soy sauce, and sesame oil for an Asian twist.
- Creamy Version: Blend half the soup for a creamier texture without added cream.
- Low-Carb Option: Skip the carrots and tomatoes, and add zucchini or cauliflower rice instead.
What To Serve With Cabbage Fat-Burning Soup
Pair this light soup with:
- Whole grain bread: Perfect for dipping and soaking up the broth.
- Green salad: A crisp, fresh side to complement the warm soup.
- Baked sweet potato: A naturally sweet side dish that pairs well with the savory soup.
- Lemon water or green tea: Refreshing beverages that keep the meal light.
Top Tips for Perfect Cabbage Fat-Burning Soup
- Don’t Overcook: Simmer the soup just until the vegetables are tender to maintain their texture and nutrients.
- Chop Evenly: Dice the vegetables into similar sizes for even cooking.
- Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor and nutritional value of the soup.
- Adjust the Seasoning: Taste and adjust the salt, pepper, and spices as needed for your personal preference.
- Make It Ahead: This soup tastes even better the next day as the flavors meld together.
Helpful Notes
- For a richer flavor, sauté the vegetables in olive oil instead of broth.
- Add a splash of apple cider vinegar or lemon juice at the end for a tangy finish.
- Feel free to double the recipe and freeze portions for quick, healthy meals throughout the week.
Tips from Well-Known Chefs
- Ina Garten: “Layer your flavors by sautéing the aromatics first—this step is key for building depth in soups.
- Gordon Ramsay: “Don’t underestimate the power of fresh herbs—they can elevate a simple dish like this to something truly special.”
- Jamie Oliver: “Use seasonal vegetables for the best flavor and freshness.”
Frequently Asked Questions (FAQ)
1. Can I add meat to this soup?
Yes! Shredded chicken, lean ground beef, or turkey are excellent additions for more protein.
2. Is this soup gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just ensure your broth is gluten-free.
3. Can I use frozen vegetables?
Absolutely! Frozen vegetables like mixed veggies or spinach can be used for convenience.
4. Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or on high for 3–4 hours, adding any greens during the last 30 minutes.
5. How many calories are in this soup?
This recipe is low in calories, with approximately 100–150 calories per serving depending on portion size and optional ingredients.
Enjoy this nourishing Cabbage Fat-Burning Soup, and give your body a flavorful, healthy boost!
Cabbage Fat-Burning Soup Recipe
Ingredients
- – 1 tablespoon olive oil optional, for sautéing
- – 1 medium onion diced
- – 3 cloves garlic minced
- – 2 large carrots sliced
- – 3 celery stalks sliced
- – 1 green bell pepper diced
- – 1 small head of cabbage chopped
- – 1 can 14 oz diced tomatoes (with juices)
- – 6 cups low-sodium vegetable or chicken broth
- – 1 teaspoon dried oregano
- – 1 teaspoon dried basil
- – 1/4 teaspoon red pepper flakes optional
- – Salt and pepper to taste
- – 1/2 cup fresh parsley chopped, for garnish
Instructions
- Sauté the Vegetables (Optional): Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened.
- Add Remaining Vegetables: Add the carrots, celery, and bell pepper to the pot. Cook for 3-4 minutes, stirring occasionally.
- Add Cabbage and Tomatoes: Add the chopped cabbage and the can of diced tomatoes (with their juices). Stir well to combine.
- Add Broth and Seasonings: Pour in the broth, then add the oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Stir to mix.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
- Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or herbs as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!
Notes
- This soup can be made in advance and stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months. Reheat on the stovetop or in the microwave.
- Add your favorite vegetables like zucchini or spinach for more variety.
