The Cabbage Fat Burning Soup Recipe is a vibrant, nourishing bowl of goodness that anyone looking for a delicious, low-calorie meal will adore. This soup combines crisp cabbage and fresh vegetables simmered in a flavorful broth spiced just right to warm you from the inside out. Not only does it pack an impressive nutritional punch, but it’s also surprisingly easy to prepare, making it a fantastic option for busy days or when you want a comforting dish that supports your wellness journey without sacrificing taste.
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each adding its own unique texture, flavor, and color to the soup. These essentials transform humble veggies into a comforting, hearty meal you’ll want on repeat.
- Olive oil: Adds richness and helps soften the vegetables for maximum flavor release.
- Large onion (chopped): Brings a natural sweetness and depth to the broth.
- Garlic (minced): Offers a fragrant, savory kick that wakes up the soup.
- Carrots (sliced): Provide a slight sweetness and vibrant orange color to brighten the bowl.
- Celery stalks (sliced): Give a pleasant crunch and a subtle herbal note.
- Bell pepper (chopped): Adds a fresh, mild sweetness and eye-catching color.
- Green cabbage (chopped): The star ingredient, bringing bulk, fiber, and that satisfying cabbage texture.
- Zucchini (chopped): Lends a tender bite and absorbs the soup’s spices wonderfully.
- Diced tomatoes with juice (14.5 ounces): Inject acidity and a slight tang for balance.
- Vegetable broth (6 cups): Creates a savory base, infusing all ingredients with warmth.
- Salt: Essential for enhancing all the natural flavors.
- Black pepper: Adds gentle heat and subtle complexity.
- Paprika: Brings a smoky sweetness and a beautiful hue.
- Dried oregano: Offers an earthy herbal note that complements the veggies perfectly.
- Dried basil: Adds a fresh, slightly sweet herbal aroma.
- Crushed red pepper flakes (optional): For those who enjoy a little heat, these add a nice spicy kick.
How to Make Cabbage Fat Burning Soup Recipe
Step 1: Sauté the Base Vegetables
Heat the olive oil in a large pot over medium heat. Toss in your chopped onion and cook for about 3 to 4 minutes, allowing it to soften until translucent and sweet-smelling. This step is crucial as it lays the foundation for your soup’s flavor. Next, stir in the minced garlic and cook just 30 seconds more — be careful not to burn it, but let it release that incredible aroma you love.
Step 2: Add the Crunchy Veggies
Now, add the carrots, celery, and bell pepper. Cook these for an additional 3 minutes while stirring frequently. This keeps the vegetables tender but still with a little bite, adding a fantastic variety of textures to the final dish.
Step 3: Incorporate the Cabbage and Zucchini
It’s time for the star of the Cabbage Fat Burning Soup Recipe: cabbage! Stir in the chopped cabbage and zucchini, letting them mingle with the base vegetables. These two bring volume and fiber that will help keep you feeling satisfied and energized.
Step 4: Add Tomatoes, Broth, and Seasonings
Pour in the can of diced tomatoes with their juice, along with the vegetable broth. Sprinkle in the salt, black pepper, paprika, oregano, basil, and crushed red pepper flakes if using. This combination of spices gives the soup a beautiful balance of flavors that keeps every bite interesting.
Step 5: Simmer Until Tender
Bring the soup to a gentle boil, then immediately reduce the heat to low so it simmers uncovered. Allow it to cook for 25 to 30 minutes until all the vegetables are perfectly tender and the flavors meld into one delicious bowl of health. Be sure to taste and adjust the seasoning before serving.
How to Serve Cabbage Fat Burning Soup Recipe
Garnishes
This soup shines on its own but comes alive with a couple of thoughtful garnishes. Fresh chopped parsley or cilantro can add a burst of color and a fresh, herbal note. A squeeze of lemon juice brightens up the flavors, or a dollop of plain yogurt or plant-based cream offers a creamy contrast to the light broth.
Side Dishes
Serve alongside crusty whole-grain bread or a light green salad for a well-rounded meal. Adding a scoop of protein like grilled chicken or a handful of white beans as a side can turn this soup into a more substantial dinner perfect for chilly evenings or days when you need extra sustenance.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls or top it with crispy baked kale chips or roasted chickpeas for a surprising crunch. You might also blend half the soup for a creamier texture and swirl it into the remaining chunky portion, creating a beautiful, dual-textured dish that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
The Cabbage Fat Burning Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve the vibrant flavors and textures that make this soup so satisfying and fresh.
Freezing
Feel free to freeze leftovers for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags, making sure to leave some room for expansion. This way, you always have a comforting, healthy soup on hand for busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until hot throughout. Avoid overheating to preserve the bright flavors and prevent the vegetables from becoming mushy. You can also reheat in the microwave in short bursts, stirring in between.
FAQs
Is the Cabbage Fat Burning Soup Recipe suitable for vegans?
Absolutely! This recipe uses only plant-based ingredients, making it perfect for vegans and anyone looking for a wholesome, dairy-free meal option.
Can I add protein to this soup?
Yes! While the soup is delicious as is, you can add cooked chicken, turkey, or plant-based options like white beans or tofu to boost the protein content and make it more filling.
What makes this soup “fat burning”?
The soup is low in calories but high in fiber and nutrient-dense vegetables, which help keep you full while promoting healthy digestion and metabolism. The spices add a mild metabolism-boosting effect, adding to the overall “fat burning” appeal.
Can I use other types of cabbage?
Sure! Green cabbage is traditional, but you can swap in savoy or napa cabbage for slightly different textures and flavors. Just adjust cooking times as needed.
Is it okay to skip the crushed red pepper flakes?
Definitely! The flakes are optional and only add a little heat. If you prefer a mild soup or are cooking for kids, feel free to leave them out without affecting the overall deliciousness.
Final Thoughts
This Cabbage Fat Burning Soup Recipe is one of those dishes you’ll find yourself coming back to again and again because it’s so comforting, nutritious, and easy to make. Whether you’re looking to eat healthier, warm up on chilly days, or just enjoy delicious, wholesome food, give this recipe a try — your taste buds and body will thank you.
Print
Cabbage Fat Burning Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
A healthy and low-calorie Cabbage Fat Burning Soup packed with fresh vegetables and aromatic herbs, perfect as a light meal or starter to support your weight loss goals.
Ingredients
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 4 cups green cabbage, chopped
- 1 zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes with juice
Liquids & Oils
- 1 tablespoon olive oil
- 6 cups vegetable broth
Spices & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Heat Oil: Heat the olive oil in a large pot over medium heat until shimmering to prepare the base for your soup.
- Sauté Onion: Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, releasing its natural sweetness.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Veggies: Toss in the sliced carrots, celery, and chopped bell pepper; cook for 3 more minutes, stirring frequently to blend flavors.
- Add Main Vegetables and Liquids: Stir in the chopped cabbage and zucchini, followed by the diced tomatoes with juice and vegetable broth to create the soup base.
- Season: Add salt, black pepper, paprika, dried oregano, dried basil, and crushed red pepper flakes if using. Mix well to evenly distribute the spices.
- Simmer: Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 25 to 30 minutes until all vegetables are tender and flavors meld.
- Adjust Seasonings and Serve: Taste the soup and adjust salt or spices as needed before serving hot.
Notes
- This soup is naturally low in calories and ideal as a light meal or starter.
- For extra protein, try adding cooked chicken breast or white beans.
- Adjust the level of crushed red pepper flakes to suit your heat preference.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
