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)

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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.