Cabbage Fat-Burning Soup Recipe

Introduction
Looking for a light, healthy meal that’s packed with flavor? This Cabbage Fat-Burning Soup is a nutrient-dense, low-calorie dish perfect for those seeking a detox-friendly or weight-loss-supportive meal. Loaded with fresh vegetables like cabbage, celery, carrots, and tomatoes, this soup is easy to prepare, budget-friendly, and incredibly satisfying. Whether you’re on a specific diet plan or simply want to add a wholesome meal to your week, this soup will leave you feeling nourished and energized!

Ingredients

For the Soup:

• 1 tablespoon olive oil (optional, for sautéing)
• 1 small head of green cabbage, chopped
• 2 medium carrots, sliced
• 3 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon chili flakes (optional, for spice)
• Salt and black pepper to taste

Optional Add-Ins:

• 1 cup zucchini, diced
• 1 cup spinach or kale, roughly chopped
• Juice of ½ lemon (for brightness)

Optional Garnishes:

• Fresh parsley or cilantro, chopped
• A dash of hot sauce
• A sprinkle of Parmesan cheese (for non-vegan versions)

Instructions

Step 1: Prepare the Vegetables

• Wash and chop all your vegetables (cabbage, carrots, celery, onion, bell pepper, and any optional vegetables). This step saves time when assembling the soup.

Step 2: Sauté Aromatics

• In a large pot, heat olive oil over medium heat (skip this step for an oil-free version).
• Add the diced onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened and fragrant.

Step 3: Add Vegetables and Broth

• Stir in the chopped cabbage, carrots, and celery. Mix well to coat the vegetables in the aromatic base.
• Pour in the diced tomatoes (with juice) and vegetable broth. Add oregano, basil, smoked paprika, and chili flakes if using.

Step 4: Simmer the Soup

• Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender.

Step 5: Adjust Seasoning

• Taste the soup and season with salt and black pepper as needed. If desired, squeeze in fresh lemon juice for brightness.

Step 6: Serve and Garnish

• Ladle the soup into bowls and garnish with fresh parsley or cilantro. Enjoy it warm as a light meal or snack.

Serving and Storage Tips

Serving Suggestions:

• Enjoy the soup as a main course or pair it with a side salad or a slice of whole-grain bread for a more substantial meal.
• For added protein, serve with grilled chicken, tofu, or beans on the side.

Storage:

• Refrigerator: Store in an airtight container for up to 5 days. The flavors will deepen over time!
• Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.

Helpful Notes

• Low-Carb Option: Skip the carrots or replace them with lower-carb vegetables like zucchini or spinach.
• Make It Spicier: Add more chili flakes or a dash of hot sauce to amp up the heat.
• Boost Nutrition: Add a handful of spinach, kale, or fresh herbs during the last 5 minutes of cooking for extra nutrients.
• Thicker Texture: Blend a portion of the soup with an immersion blender or mash some of the vegetables with a spoon for a creamier consistency.

Tips from Well-Known Chefs

• Chef Jamie Oliver: Always use fresh herbs like parsley or cilantro at the end of cooking to enhance flavor.
• Chef Rachael Ray: Don’t overcook the vegetables; they should retain some texture for a heartier soup.
• Chef Ina Garten: For a richer taste, add a splash of white wine while sautéing the onions and garlic.

Frequently Asked Questions

1. Why is this called “fat-burning” soup?

This soup is low in calories and high in fiber, which can support weight management by keeping you full without adding excess calories. It also includes nutrient-rich vegetables that promote digestion and overall health.

2. Can I make this in a slow cooker?

Yes! Add all the ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

3. Can I use red cabbage instead of green cabbage?

Yes, red cabbage works well, but it may slightly alter the color and flavor of the soup.

4. What if I don’t have vegetable broth?

You can use chicken broth for a non-vegan version or simply use water with extra seasonings for a lighter option.

5. Can I add protein to this soup?

Yes! Add cooked shredded chicken, shrimp, tofu, or beans (like cannellini or chickpeas) for a heartier meal.

6. Is this soup freezer-friendly?

Absolutely. It freezes well for up to 3 months. Just make sure to let it cool completely before transferring it to airtight containers or freezer bags.

7. Can I eat this soup every day?

Yes, this soup is packed with vegetables and low in calories, making it a healthy option for daily consumption. However, balance it with other nutrient-rich foods for a well-rounded diet.

8. How can I make it more flavorful?

Use fresh herbs, a squeeze of lemon juice, or a dash of hot sauce. You can also add a touch of soy sauce or miso for an umami boost.

9. Can I add grains like rice or quinoa?

Yes, cooked rice, quinoa, or barley can be stirred in at the end for added texture and fiber.

10. What are other vegetables I can include?

Zucchini, broccoli, cauliflower, or green beans are great additions to this soup.