Description

This vibrant Cabbage Fat-burning Soup is a nutritious and flavorful dish perfect for those seeking a healthy, low-calorie meal. Packed with fresh vegetables, aromatic spices, and herbs, this soup is easy to prepare and ideal for a light lunch or dinner. It features cabbage as the star ingredient, combined with carrots, celery, bell pepper, and tomatoes, simmered to perfection in a savory vegetable broth with turmeric and cumin for an extra metabolism-boosting effect.

Ingredients

Vegetables

1 medium head of cabbage (about 6 cups, chopped)
1 large onion, chopped
3 medium carrots, peeled and diced
2 celery stalks, chopped
1 bell pepper, diced (optional)
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes

Liquids & Oils

1 tablespoon olive oil
4 cups vegetable broth (or chicken broth)

Spices & Seasonings

1 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
Salt to taste

Garnish

Fresh parsley or cilantro, for garnish

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Instructions

Build the Flavor Base: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant, stirring often to prevent burning.
Add the Vegetables: Stir in the diced carrots, celery, and bell pepper if using. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften but still retain a slight bite, helping build texture and layered flavor.
Incorporate Cabbage and Tomatoes: Add the chopped cabbage and the diced tomatoes with their juice to the pot. Stir well to combine everything, even if the pot seems full, as the cabbage will wilt and shrink as it cooks.
Season and Simmer: Sprinkle in the turmeric, cumin, black pepper, and cayenne if using. Pour in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes until the cabbage is tender and the flavors are well melded.
Finish and Serve: Taste the soup and adjust the seasoning with salt and additional pepper if needed. Serve the soup ladled into bowls and garnish generously with fresh parsley or cilantro.

Notes

For a spicier kick, increase the cayenne pepper to 1 teaspoon or add a pinch of red pepper flakes.
The soup stores well in the refrigerator for up to 4 days and can be reheated gently on the stovetop.
Make it vegan by ensuring the broth used is vegetable broth.
To add protein, consider adding cooked beans or tofu when adding the cabbage and tomatoes.
Optional vegetables such as bell pepper can be omitted or substituted based on preference or availability.