Meet your new go-to comfort dish: Cabbage Fat-Burning Soup. This hearty, colorful bowl is brimming with fresh veggies and savory herbs that come together in one magical pot. Not only is it incredibly filling and bursting with flavor, but it’s also low in calories and packed with fiber, making it the ultimate choice for anyone who wants something both wholesome and deeply satisfying. Whether you’re craving a light supper or a soulful lunch, Cabbage Fat-Burning Soup promises to warm you from the inside out—and might just become your next kitchen staple.
Ingredients You’ll Need
The beauty of Cabbage Fat-Burning Soup lies in its simple, real-food ingredients. Each component adds its own personality—whether it’s sweetness from carrots or aroma from dried herbs—creating a soup that’s as nutritious as it is delicious.
- Olive oil: Adds a silky richness and helps soften the vegetables without weighing the dish down.
- Onion: The aromatic base that lends sweetness and depth to every spoonful.
- Garlic: A must for savory flavor—mince it fresh for the best punch.
- Carrots: Sweet, earthy, and they offer that gorgeous pop of orange.
- Celery: Adds subtle crunch and classic soup flavor.
- Green bell pepper: For grassy notes and vibrant color.
- Red bell pepper: Sweet, slightly smoky, and visually stunning.
- Green cabbage: The hero of the soup, bringing texture and bulk without heaviness.
- Diced tomatoes with juice: Introduces tang, color, and extra body.
- Low-sodium vegetable or chicken broth: Use your favorite for savory depth—keep it low-sodium to control seasoning.
- Dried oregano: Infuses classic Italian-style flavor.
- Dried basil: Adds an herbaceous, slightly sweet background note.
- Paprika: For gentle warmth and a subtle pop of color.
- Black pepper: A pinch of heat to balance the veggies.
- Salt to taste: Enhances all the flavors—season gradually until it’s just right.
- Chopped spinach or kale (optional): Stir in at the end for additional greens and nutrients.
- Juice of 1/2 lemon (optional): A bit of brightness at the very end totally wakes up the flavors.
How to Make Cabbage Fat-Burning Soup
Step 1: Sauté Onion and Garlic
Start by heating olive oil in a large soup pot over medium heat. Once the oil shimmers, toss in the chopped onion and garlic. Sauté for 2 to 3 minutes, just until the onion softens and everything smells inviting—don’t rush this step because it builds the flavorful foundation for the whole Cabbage Fat-Burning Soup.
Step 2: Add Carrots, Celery, and Peppers
Next, it’s time to pile in the carrots, celery, and both types of bell peppers. Stir well, letting the veggies mingle and soften as they cook for about five minutes. This step brings natural sweetness and gorgeous color to your Cabbage Fat-Burning Soup, hinting at the comfort to come.
Step 3: Stir in Cabbage, Tomatoes, and Broth
Now for the star—add your chopped green cabbage, the diced tomatoes (with all their lovely juices), and the broth of your choice. This is where the soup really takes shape, and you’ll notice the pot looking satisfyingly full. Bring everything together with a big spoon, making sure all those veggies get a cozy broth bath.
Step 4: Season and Simmer
Sprinkle in the oregano, basil, paprika, black pepper, and just a starting pinch of salt. Stir well, then raise the heat and bring the soup to a boil. Once bubbling, reduce the heat and let it simmer uncovered for around 25 to 30 minutes—just enough for the veggies to become tender but not mushy, building that signature Cabbage Fat-Burning Soup flavor.
Step 5: Add Greens and Finish
If you’re going the extra-mile with spinach or kale, stir it in during the last five minutes of cooking so it wilts but stays vibrant. Just before serving, squeeze in a bit of fresh lemon juice if you’d like a pop of brightness—it’s totally optional, but it really adds a finishing flourish to your Cabbage Fat-Burning Soup.
How to Serve Cabbage Fat-Burning Soup
Garnishes
Topping your bowl with a bit of love makes every bite sing. Try a sprinkle of fresh chopped herbs like parsley or dill, a grind of fresh black pepper, or even a pinch of red pepper flakes for gentle heat. If you’re feeling fancy, a spoonful of non-dairy yogurt or a swirl of olive oil works beautifully too.
Side Dishes
While Cabbage Fat-Burning Soup is plenty hearty on its own, it also shines alongside crusty whole grain bread, a light mixed greens salad, or even some baked sweet potato wedges. These sides can soak up all those delicious flavors while turning your soup into a memorable meal.
Creative Ways to Present
Don’t be afraid to play with presentation! Ladle your soup into wide, shallow bowls for that rustic vibe, or go for individual mugs at a casual gathering. You could even serve it as a starter in mini espresso cups for a cozy dinner party. However you serve it, the colors and textures of Cabbage Fat-Burning Soup make every bowl a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
One of the best things about Cabbage Fat-Burning Soup is how well it lasts in the fridge. Simply transfer cooled soup to an airtight container and store for up to five days. The flavors get even richer as they mingle—leftovers may become your favorite part!
Freezing
Want to stash some for a rainy day? Let the soup cool, then ladle into freezer-friendly containers (leave a little space for expansion). It freezes like a dream for up to three months. Thaw overnight in the fridge before reheating so the vegetables keep their lovely texture.
Reheating
To reheat, simply pour the soup into a saucepan, set it over medium-low heat, and warm gently until steaming. You can also reheat single servings in the microwave—just cover and heat in bursts, stirring occasionally to ensure even warmth. Add a splash of water or broth if it’s become too thick.
FAQs
Can I add protein to Cabbage Fat-Burning Soup?
Absolutely! For a heartier meal, add cooked chicken breast, turkey, or even canned beans like white beans or chickpeas. Just stir them in during the final simmer so everything has time to heat through—your soup will be extra filling and still packed with goodness.
Is this recipe gluten-free and vegan?
Yes, as written, Cabbage Fat-Burning Soup is both gluten-free and vegan, provided you use vegetable broth. Always check your broth labels to ensure there’s no hidden gluten if you’re sensitive.
Can I use red cabbage instead of green?
Definitely! Red cabbage lends a slightly different flavor and a beautiful pinkish hue to the soup. Feel free to swap or even use a mix of both for extra color and appeal.
What if I don’t have all the vegetables listed?
This soup is wonderfully flexible. Swap in whatever veggies you have on hand—zucchini, turnips, even mushrooms work. Just aim for a similar total volume to keep the soup nicely balanced.
How spicy is this Cabbage Fat-Burning Soup?
By itself, the soup has a gently warming flavor from black pepper and paprika. If you want more heat, add a dash of crushed red pepper or a shake of hot sauce to taste—make it your own!
Final Thoughts
I hope you enjoy every spoonful of Cabbage Fat-Burning Soup as much as I do. Whether you’re nourishing yourself after a busy day or sharing with friends, this soup has a way of turning simple ingredients into pure comfort. Give it a try—you might just discover a new favorite ritual in your kitchen!
Print
Cabbage Fat-Burning Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Cabbage Fat-Burning Soup is a delicious and nutritious option for those looking to enjoy a low-calorie, gluten-free, and vegan soup. Packed with vegetables and flavorful herbs, this soup is perfect for supporting a healthy eating plan.
Ingredients
Vegetables:
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 small head green cabbage (cored and chopped)
- 1 can (14.5 oz) diced tomatoes with juice
- 1–2 cups chopped spinach or kale (optional)
Seasonings:
- 6 cups low-sodium vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt to taste
- Juice of 1/2 lemon (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, add olive oil.
- Sauté onion and garlic: Add chopped onion and garlic, sauté until fragrant.
- Cook vegetables: Stir in carrots, celery, and bell peppers, cook for 5 minutes.
- Add remaining ingredients: Add cabbage, tomatoes, broth, oregano, basil, paprika, pepper, and salt. Simmer for 25–30 minutes.
- Optional ingredients: Stir in spinach or kale, cook for 5 minutes. Add lemon juice before serving, if desired.
Notes
- This soup is low in calories and high in fiber, ideal for weight management.
- Feel free to customize with additional herbs or red pepper flakes for extra flavor.
- Store leftovers in the fridge for up to 5 days or freeze for later enjoyment.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 90
- Sugar: 6g
- Sodium: 300mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
