Cabbage Fat-Burning Soup is a wholesome, vegetable-packed dish that is both comforting and refreshing. Made with simple ingredients like cabbage, tomatoes, celery, and carrots, this soup is light yet satisfying. It is often associated with clean eating and balanced meal plans, thanks to its low-calorie profile and high fiber content.
The first time I made this soup, I was looking for something warm and nourishing without feeling heavy. I was pleasantly surprised by how flavorful it turned out with just basic vegetables and herbs. I once added a pinch of smoked paprika and a squeeze of lemon at the end, and it enhanced the overall brightness beautifully. Whether enjoyed as a light lunch or as part of a balanced weekly meal plan, Cabbage Fat-Burning Soup is simple, budget-friendly, and comforting.
Why You’ll Love This Recipe
Cabbage Fat-Burning Soup is easy to prepare and requires minimal effort. It uses everyday vegetables and can be made in a single pot.
It is naturally low in calories and high in fiber, making it filling without being heavy. The ingredients are flexible, allowing you to adjust flavors and vegetables based on preference.
Another reason to love this soup is its suitability for meal prep. It stores well and tastes even better the next day as the flavors develop.
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Cabbage Fat-Burning Soup: Light, Nourishing, and Flavorful
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
A light and hearty cabbage fat-burning soup packed with fresh vegetables and flavorful herbs. Low in calories and rich in nutrients, this comforting soup is perfect for a healthy meal plan.
Ingredients
- 1 small head green cabbage, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 2-3 minutes until fragrant.
- Add carrots, celery, and bell pepper; cook for 5 minutes.
- Stir in chopped cabbage and cook until slightly softened.
- Add diced tomatoes, vegetable broth, oregano, thyme, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
- Add chili flakes for extra spice.
- Store refrigerated for up to 4 days.
- This soup freezes well for up to 2 months.
- Use low-sodium broth to reduce sodium content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: International
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Green cabbage
Forms the hearty base and provides fiber and texture.
Carrots
Add natural sweetness and color.
Celery stalks
Contribute freshness and subtle flavor.
Onion
Enhances depth and aroma.
Garlic cloves
Provide savory richness.
Diced tomatoes (canned or fresh)
Add acidity and balance.
Bell peppers
Introduce sweetness and vibrant color.
Vegetable broth
Creates a flavorful base for the soup.
Olive oil
Used for sautéing vegetables.
Salt
Enhances overall flavor.
Black pepper
Adds mild heat.
Dried oregano or thyme
Provide herbal depth.
Lemon juice (optional)
Adds brightness before serving.
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots. Sauté until softened.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add chopped cabbage and bell peppers, stirring to combine.
Pour in diced tomatoes and vegetable broth. Season with salt, black pepper, and dried herbs.
Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes, or until vegetables are tender.
Taste and adjust seasoning as needed. Add a squeeze of lemon juice if desired.
Serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: About 45 minutes
Storage/reheating
Store the soup in an airtight container in the refrigerator for up to five days.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
This soup freezes well for up to two months. Allow to cool completely before freezing and thaw in the refrigerator before reheating.
Variations and Customizations
Cabbage Fat-Burning Soup is highly adaptable. You can add zucchini, green beans, or spinach for additional nutrients.
I have experimented with adding a small amount of chili flakes, which gave the soup a pleasant warmth.
For added protein, consider including white beans or shredded chicken.
If you prefer a thicker texture, blend a small portion of the soup and stir it back into the pot.
You can also substitute chicken broth for vegetable broth if not following a vegetarian diet.
Nutrition and Dietary Info
Approximate values per serving (based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 4 g |
| Saturated Fat | 0.5 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 480 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Chop Evenly
Uniform vegetable pieces ensure even cooking.
Simmer Gently
Avoid boiling too vigorously to maintain texture.
Adjust Seasoning
Taste and adjust salt and herbs before serving.
Add Fresh Herbs
Fresh parsley can enhance presentation and flavor.
FAQs
Is this soup suitable for weight management?
It is low in calories and high in fiber, making it a balanced option.
Can I add protein?
Yes, beans or lean meats can be added.
How long does it last?
Up to five days refrigerated.
Can I make it in a slow cooker?
Yes, cook on low for 4–6 hours.
Is it vegetarian?
Yes, when made with vegetable broth.
Can I blend the entire soup?
Yes, for a smoother consistency.
Conclusion
Cabbage Fat-Burning Soup is a light, nourishing, and adaptable recipe that fits easily into a balanced lifestyle. With simple vegetables and flavorful herbs, it delivers warmth and satisfaction without heaviness. Easy to prepare and ideal for meal prep, this soup is a practical and comforting choice for everyday meals.
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