If you’re searching for a delicious way to nourish your body and feel truly satisfied, this Cabbage Fat-Burning Soup is a serious game-changer. Packed with colorful veggies and simmered in a perfectly seasoned broth, it’s the ultimate bowl of comfort that fits effortlessly into busy lifestyles. Whether you’re looking for a wholesome lunch, a light dinner, or a meal-prep staple, Cabbage Fat-Burning Soup has you covered with flavor, freshness, and a gentle kickstart for your health goals!
Ingredients You’ll Need
This lineup of wholesome, everyday ingredients is the real heart of Cabbage Fat-Burning Soup. Each veggie brings something special to the table—brilliant color, crave-worthy crunch, or savory depth—to create a soup that’s as simple as it is satisfying.
- Green cabbage: The star of the show adds bulk, mild sweetness, and gentle texture to every spoonful.
- Onion: Diced onion lends an aromatic base and subtle sweetness once sautéed.
- Carrots: Sliced carrots bring cheerful color and a hint of natural sweetness.
- Celery: Adds fresh, herby flavor and satisfying crunch that balances the softer veggies.
- Green bell pepper: For a pop of vibrant color and a hint of earthy, grassy flavor.
- Garlic: Minced garlic infuses the whole pot with irresistible savory aroma.
- Diced tomatoes (14.5-ounce can): The tang from tomatoes brightens up the broth and ties all the flavors together.
- Low-sodium vegetable or chicken broth: Use this as your cozy, flavorful base—go veggie for plant-based!
- Dried basil: Brings mellow, sweet herbal notes to the soup.
- Dried oregano: Adds depth with a touch of Mediterranean flair.
- Paprika: Gives color and a gentle smokiness without overpowering the other flavors.
- Salt: Just enough to make every ingredient sing.
- Black pepper: Lends a little warmth and finishing touch.
- Fresh spinach or green beans (optional): Stir in for extra greens, color, and nutrition at the end.
- Chopped fresh parsley (optional): Sprinkle on top for bright, fresh flavor and an eye-catching finish.
How to Make Cabbage Fat-Burning Soup
Step 1: Sauté the Aromatics
Start by heating a drizzle of olive oil in a large pot or Dutch oven over medium heat. Once it’s warm, toss in your diced onion, sliced carrots, and celery. Sauté everything together for about five minutes, stirring now and then—the onions will become translucent and the kitchen will begin to smell amazing.
Step 2: Add Garlic and Bell Pepper
Next, add your minced garlic and diced green bell pepper to the pot. Cook these for another couple of minutes, just until the garlic is fragrant and the pepper starts to soften. This step deepens the savory flavors that are key to Cabbage Fat-Burning Soup.
Step 3: Stir in the Cabbage
Tumble in your chopped green cabbage and give it all a good stir. Let it cook for another five minutes so the cabbage begins to wilt and meld with the other veggies, making sure every bite is full of flavor.
Step 4: Build the Broth
Pour in the can of diced tomatoes and all six cups of broth, then sprinkle in your dried basil, oregano, paprika, salt, and black pepper. Give everything a generous stir. This is where your soup base transforms into a vibrant, steaming pot of goodness.
Step 5: Simmer to Perfection
Increase the heat and bring your soup to a gentle boil. Once boiling, turn the heat down to low so it can simmer quietly. Cook for 25 to 30 minutes, or until the veggies are tender and the soup smells like pure comfort.
Step 6: Add Extra Greens
If you’re using fresh spinach or green beans, stir them in during the last five minutes of cooking. They’ll soften quickly and bring a fresh, lively note to your Cabbage Fat-Burning Soup. Taste and adjust the seasonings as you please.
Step 7: Serve and Enjoy
Ladle the steaming soup into bowls and, if you like, shower each serving with chopped fresh parsley for a beautiful and aromatic finish. Get ready to cozy up and dig in!
How to Serve Cabbage Fat-Burning Soup
Garnishes
A sprinkle of freshly chopped parsley instantly livens up each bowl, adding both color and a pop of herbaceous freshness. If you want to go a step further, try a light dusting of smoked paprika or a squeeze of lemon for a flavor boost—the little touches can truly make Cabbage Fat-Burning Soup your own.
Side Dishes
For a simple and filling meal, pair your soup with a slice of toasted whole-grain bread or a light green salad tossed in vinaigrette. If you’re feeling fancy, serve with a dollop of Greek yogurt on the side for extra creaminess. The subtle, savory flavors of Cabbage Fat-Burning Soup work beautifully alongside simple, wholesome sides.
Creative Ways to Present
You can turn everyday soup night into a bistro-style experience by serving Cabbage Fat-Burning Soup in big mugs, topped with pumpkin seeds or microgreens. Hosting a crowd? Ladle the soup into mini cups or shooters as a fun, healthy starter at your next gathering. However you serve it, the bright colors and enticing aroma are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
One of the greatest joys of Cabbage Fat-Burning Soup is how well it keeps! Store cooled leftovers in an airtight container in the refrigerator for up to five days. The flavors only get better with time, making it a lifesaver for quick lunches and weeknight dinners.
Freezing
This soup is fantastic for freezing. Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a little space for expansion. It will keep well for up to three months, so you can always have a cozy, nourishing meal ready to go.
Reheating
To reheat, simply warm the soup on the stovetop over low heat, stirring occasionally until hot. If you’re using a microwave, heat it in one- or two-minute bursts, stirring in between, to ensure even warming. Add a splash of extra broth or water if the soup has thickened up during storage, and finish with fresh garnishes before serving.
FAQs
Is Cabbage Fat-Burning Soup good for meal prep?
Absolutely! The soup holds up wonderfully in the fridge all week, making it perfect for prepping healthy, flavorful lunches or easy dinners in advance. Its robust ingredients retain their texture and become even more delicious as they soak up the zesty broth.
Can I make this soup in a slow cooker?
Yes! Simply add all the ingredients except the spinach (or green beans) to your slow cooker and cook on low for six to eight hours. Add the greens during the last 30 minutes. It’s even easier than stovetop and perfect for letting the flavors meld with minimal effort.
Can I use other vegetables?
Of course—this soup is endlessly adaptable. Feel free to toss in zucchini, corn, or even chopped sweet potatoes for extra variety or to use up what you already have on hand. Just keep an eye on cooking times, as some veggies will soften quicker than others.
How can I boost the protein?
For added protein, toss in a can of drained white beans or chickpeas, or add cooked shredded chicken or turkey if you don’t need to keep it vegan. These additions make Cabbage Fat-Burning Soup even more filling without overshadowing the core flavors.
Is the soup spicy?
As written, the soup is mild and ultra-comforting, but you can easily spice it up. Try adding crushed red pepper flakes, a splash of hot sauce, or even a diced jalapeño for a gentle kick. Customize the heat to suit your taste!
Final Thoughts
There’s something truly special about a pot of Cabbage Fat-Burning Soup simmering away on the stove—it fills your kitchen with inviting aromas and promises comfort by the bowlful. Whether you’re after something hearty-yet-light or simply love discovering new favorite soups, give this recipe a spin and let it become a staple at your table. Happy cooking!
Print
Cabbage Fat-Burning Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cabbage Fat-Burning Soup is a delicious and nutritious soup that is perfect for those looking to eat healthier or lose weight. Packed with vegetables and flavorful herbs, this soup is easy to make and great for meal prep.
Ingredients
Vegetables:
- 1 small head green cabbage, chopped
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Other Ingredients:
- 1 (14.5-ounce) can diced tomatoes
- 6 cups low-sodium vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach or green beans (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.
- Add Ingredients: Add garlic, bell pepper, and cabbage. Cook for 5 minutes. Add tomatoes, broth, basil, oregano, paprika, salt, and pepper.
- Simmer: Bring to a boil, then simmer for 25-30 minutes until vegetables are tender. Add spinach or green beans in the last 5 minutes if desired.
- Season and Serve: Adjust seasoning as needed. Ladle into bowls and garnish with parsley.
Notes
- This soup is naturally low in calories and perfect for meal prep.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 90
- Sugar: 7g
- Sodium: 420mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
