Looking for a nutritious and satisfying soup that’s as comforting as it is light? This cabbage fat-burning soup is your answer. A timeless recipe, it’s packed with fresh, colorful vegetables and warm, earthy spices that come together in a nourishing bowl of goodness. Perfect for a detox or a quick, healthy meal, this soup is a great way to enjoy clean eating without sacrificing flavor.
Whether you’re aiming to hit a health reset, looking for a hearty yet low-calorie dish, or simply want something delicious to warm you up on a chilly day, this soup checks all the boxes.
Why You’ll Love This Recipe
- Light and Nutritious: Low in calories but high in fiber and vitamins, making it a great choice for weight management or a detox meal.
- Easy to Prepare: Minimal prep and simple ingredients make this a no-fuss recipe.
- Customizable: Add your favorite greens, proteins, or spices to suit your taste and dietary needs.
- Make-Ahead Friendly: It tastes even better the next day and stores beautifully for meal prep.
Ingredients You’ll Need
For the Soup:
- 1 small head of cabbage (chopped)
- 1 large onion (diced)
- 3 celery stalks (sliced)
- 2 carrots (peeled and sliced)
- 1 green bell pepper (diced)
- 3 garlic cloves (minced)
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp black pepper
- Salt to taste
- 1 tsp olive oil
Optional Add-Ins:
- 1 cup fresh spinach or kale
- A pinch of red pepper flakes (for heat)
- 1 cup cooked chicken or beans (for added protein)
How to Make Cabbage Fat-Burning Soup
Step 1: Prepare the Vegetables
Start by heating 1 teaspoon of olive oil in a large pot over medium heat. Add the diced onions, minced garlic, sliced celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
Next, stir in the diced green bell pepper and cook for an additional 2 minutes.
Step 2: Cook the Soup
Add the chopped cabbage to the pot, followed by the can of diced tomatoes (including the liquid), vegetable broth, Italian seasoning, smoked paprika, black pepper, and salt.
Stir everything together and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the cabbage is tender and the flavors meld beautifully.
Step 3: Optional Add-Ins
If desired, stir in fresh spinach or kale during the last 5 minutes of cooking. The greens will wilt quickly, adding an extra dose of nutrients.
For added protein, mix in 1 cup of cooked chicken or beans and simmer for a few minutes until heated through.
Step 4: Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. For an extra burst of flavor, squeeze a bit of fresh lemon juice over the soup just before serving. Pair it with a slice of whole-grain bread or enjoy it as is for a light, satisfying meal.
Helpful Tips
- Brighten the Flavor: A splash of lemon juice or a sprinkle of fresh herbs like parsley can elevate the soup.
- Make It Spicy: Add red pepper flakes or a dash of hot sauce for a kick of heat.
- Thicker Texture: If you prefer a thicker soup, use an immersion blender to partially blend some of the soup before serving.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Healthy, Detox
- Diet: Vegan-Friendly (when using vegetable broth)
Notes
- This soup freezes exceptionally well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- Feel free to swap in other vegetables like zucchini, mushrooms, or tomatoes to suit your preferences.
- Adjust the seasoning as needed—taste the soup halfway through cooking and tweak to your liking.
Nutritional Information (Per Serving)
- Calories: ~100 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fat: 2g
- Fiber: 4g
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add any greens or optional ingredients in the last 30 minutes of cooking.
How long will this soup last in the refrigerator?
It will keep for up to 5 days in an airtight container. Reheat on the stovetop or microwave before serving.
Can I add grains to this soup?
Yes! Quinoa, brown rice, or barley make great additions for a heartier meal. Cook them separately and stir them in before serving.
Related Recipes
If you loved this cabbage fat-burning soup, try these other wholesome options:
Conclusion
Cabbage fat-burning soup is proof that eating healthy doesn’t have to be boring. With its medley of vibrant vegetables, aromatic spices, and a broth that warms you from the inside out, this soup is as satisfying as it is nourishing. Whether you’re looking to reset after indulgent meals or simply craving a bowl of comfort, this recipe is a winner.
So grab your pot, chop those veggies, and enjoy this deliciously wholesome classic—you won’t regret it!
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Cabbage Fat-Burning Soup – A Healthy, Low-Calorie Classic!
Description
Looking for a nutritious and satisfying soup that’s as comforting as it is light? This cabbage fat-burning soup is your answer. A timeless recipe, it’s packed with fresh, colorful vegetables and warm, earthy spices that come together in a nourishing bowl of goodness. Perfect for a detox or a quick, healthy meal, this soup is a great way to enjoy clean eating without sacrificing flavor.
Whether you’re aiming to hit a health reset, looking for a hearty yet low-calorie dish, or simply want something delicious to warm you up on a chilly day, this soup checks all the boxes.
Ingredients
For the Soup:
- 1 small head of cabbage (chopped)
- 1 large onion (diced)
- 3 celery stalks (sliced)
- 2 carrots (peeled and sliced)
- 1 green bell pepper (diced)
- 3 garlic cloves (minced)
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp black pepper
- Salt to taste
- 1 tsp olive oil
Optional Add-Ins:
- 1 cup fresh spinach or kale
- A pinch of red pepper flakes (for heat)
- 1 cup cooked chicken or beans (for added protein)
Instructions
Step 1: Prepare the Vegetables
Start by heating 1 teaspoon of olive oil in a large pot over medium heat. Add the diced onions, minced garlic, sliced celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
Next, stir in the diced green bell pepper and cook for an additional 2 minutes.
Step 2: Cook the Soup
Add the chopped cabbage to the pot, followed by the can of diced tomatoes (including the liquid), vegetable broth, Italian seasoning, smoked paprika, black pepper, and salt.
Stir everything together and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the cabbage is tender and the flavors meld beautifully.
Step 3: Optional Add-Ins
If desired, stir in fresh spinach or kale during the last 5 minutes of cooking. The greens will wilt quickly, adding an extra dose of nutrients.
For added protein, mix in 1 cup of cooked chicken or beans and simmer for a few minutes until heated through.
Step 4: Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. For an extra burst of flavor, squeeze a bit of fresh lemon juice over the soup just before serving. Pair it with a slice of whole-grain bread or enjoy it as is for a light, satisfying meal.
Notes
- This soup freezes exceptionally well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- Feel free to swap in other vegetables like zucchini, mushrooms, or tomatoes to suit your preferences.
- Adjust the seasoning as needed—taste the soup halfway through cooking and tweak to your liking.
