Cabbage Fat-burning Soup Recipe
Ready to bring some delicious energy into your kitchen? Meet Cabbage Fat-burning Soup, a vibrant bowl brimming with nourishing veggies, bold flavors, and that magical heartiness only homemade soup can deliver. Whether you’re looking for a light and satisfying meal, a reset for your week, or just a way to load up on colorful produce, this classic recipe does it all. Every spoonful feels comforting yet wonderfully fresh, making it the kind of dish you’ll turn to again and again.
Ingredients You’ll Need
It’s always amazing how a few humble ingredients come together to create true comfort. Each component here adds its own personality—crunch, color, aromatic depth, or a pop of extra nutrients—to the final pot of Cabbage Fat-burning Soup.
- Cabbage: The main event! Chopped green cabbage makes the soup hearty and gives it plenty of texture.
- Onion: Diced onion brings aromatic sweetness and helps build a flavorful soup base.
- Carrots: Sliced carrots bring a touch of natural sweetness and a beautiful burst of orange color.
- Celery: Adds that signature “soup flavor” and a satisfying crunch to each bite.
- Bell Peppers: Use any color you love; they brighten the soup and add a little tangy sweetness.
- Garlic: A few minced cloves lend depth and a lovely, savory aroma.
- Canned Diced Tomatoes (with juice): The tomatoes add acidity, color, and a gentle tang to balance all the veggies.
- Low-sodium Vegetable Broth: Using a lighter broth lets all those flavors shine without extra salt—homemade or boxed both work.
- Dried Basil: Brings subtle herbal notes that really complement tomatoes and cabbage.
- Dried Oregano: Adds a bit of Mediterranean flair and depth to your bowl.
- Black Pepper: A half-teaspoon gives just the right kick without overwhelming the veggies.
- Salt (optional): Season to taste—the veggies and broth may have plenty on their own!
- Crushed Red Pepper Flakes (optional): For a gentle heat that warms you to your toes.
- Fresh Spinach or Kale (optional): Stir some in at the end for added color and nutrition.
- Olive Oil: Just enough for sautéing, infusing the veggies with richness.
How to Make Cabbage Fat-burning Soup
Step 1: Sauté the Aromatic Veggies
Start by heating up the olive oil in a large pot over medium heat. Toss in the onion, garlic, carrots, celery, and bell peppers. Sauté everything together for about 5 to 7 minutes, stirring now and then, until the veggies start to soften and the kitchen fills with the most inviting fragrance. This initial step is where so much of the soup’s deep flavor begins!
Step 2: Add the Cabbage
Next, stir in the chopped cabbage. Let it cook for 3 or 4 minutes, just until it wilts slightly and mingles with the other vegetables. The cabbage will soften beautifully as the soup cooks, giving you spoonfuls of texture in every mouthful.
Step 3: Pour In Tomatoes and Broth
Now, pour in the diced tomatoes with their juices and your low-sodium vegetable broth. Give everything a good stir to combine, scraping up any delicious bits that may have stuck to the bottom. This is where the soup starts to transform into a comforting, brothy dish that’s hard to resist.
Step 4: Season and Simmer
Time for the seasoning! Sprinkle in the dried basil, oregano, black pepper, salt, and red pepper flakes if you’re using them. Bring the whole pot to a gentle boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes. As it bubbles away, the vegetables will become perfectly tender, and the flavors will marry together beautifully.
Step 5: Add Greens and Adjust Taste
If you want an extra boost of vitamins and color, stir in the fresh spinach or kale during the last 5 minutes of cooking. Taste your Cabbage Fat-burning Soup and adjust the seasoning if needed. Then, all that’s left is serving it up while it’s piping hot!
How to Serve Cabbage Fat-burning Soup
Garnishes
Brighten each bowl right before serving! A sprinkle of fresh parsley, a squeeze of lemon, or even a few chili flakes can elevate your Cabbage Fat-burning Soup from simple to showstopper. If you’re feeling adventurous, a spoonful of pesto or a handful of crunchy baked chickpeas can bring an exciting twist.
Side Dishes
To make this bowl of goodness a fuller meal, pair it with a chunk of crusty whole grain bread or a crisp green salad. If you want a little extra protein, try serving it alongside grilled tofu or a side of roasted beans. The lightness of the soup means it works alongside heartier dishes just as well as it does on its own.
Creative Ways to Present
Show off those gorgeous colors in a wide, shallow bowl, or ladle the soup into mugs for a cozy night in. For a gathering, fill mini cups and serve as an appetizer “soup shot.” You could even layer it with grains like quinoa or rice in a deep bowl, then top with your favorite garnishes for a DIY healthy grain-and-soup bowl. However you serve it up, let the rainbow of veggies shine!
Make Ahead and Storage
Storing Leftovers
Cabbage Fat-burning Soup keeps its flavor (and even improves a bit) in the refrigerator for up to five days. Let it cool completely, then store in a tightly sealed container. The soup doesn’t lose its vibrancy or texture, making it perfect for meal prep lunches or busy weeknight dinners.
Freezing
This soup is a freezer superstar! Let it cool fully, then portion into individual containers or freezer bags, leaving a bit of space for expansion. It can be frozen for up to three months. Thaw overnight in the fridge or gently warm from frozen when you’re ready for a burst of veggie-filled goodness.
Reheating
To reheat, simply pour your soup into a saucepan and warm over medium heat until steamy and hot, stirring occasionally. Microwaving is also totally fine—just use a microwave-safe bowl and stir every minute to ensure even heating. If the soup has thickened a bit in storage, a splash of broth or water will restore its brothy perfection.
FAQs
Can I add protein to Cabbage Fat-burning Soup?
Absolutely! For extra staying power, toss in cooked shredded chicken, turkey, tofu, or canned beans during the last few minutes of simmering. The soup’s light flavors pair well with just about any protein you love.
What other vegetables can I use in this soup?
Feel free to get creative! Add zucchini, green beans, chopped spinach, or even small florets of broccoli or cauliflower. The beauty of this soup is how adaptable it is—just avoid starchy veggies like potatoes if you want to keep it light and lower calorie.
How spicy is Cabbage Fat-burning Soup?
The soup is very mild unless you use the optional crushed red pepper flakes. Adjust to your taste—leave them out for a kid-friendly, gentle flavor, or add more if you love a fiery kick.
Can I use red cabbage instead of green?
Sure thing! Red cabbage will create a slightly different color and a subtle earthy flavor, but the basic technique stays the same. Sometimes, mixing both kinds of cabbage can be gorgeous in the finished bowl.
Is this recipe suitable for a vegan diet?
Yes, Cabbage Fat-burning Soup is naturally vegan, as long as you use vegetable broth. It’s also gluten-free and wonderfully low in calories, making it a fantastic option for a variety of dietary needs.
Final Thoughts
If you’ve been searching for a nourishing, flavorful, and totally satisfying way to amp up your soup game, you’ll love a batch of Cabbage Fat-burning Soup! It’s vibrant, filling, and friendly for all kinds of tables. Give it a try—and don’t be surprised if it becomes a new favorite in your kitchen too.
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Cabbage Fat-burning Soup Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This hearty and nutritious Cabbage Fat-burning Soup is a flavorful blend of vegetables simmered in a savory broth, perfect for a healthy meal or weight loss plan.
Ingredients
Vegetable Base:
- 1 small head green cabbage, chopped
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
Soup Ingredients:
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups fresh spinach or kale (optional)
- 1 tablespoon olive oil
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and bell peppers. Sauté for 5–7 minutes until softened.
- Add Cabbage: Mix in chopped cabbage and cook for an additional 3–4 minutes.
- Simmer Soup: Pour in diced tomatoes, vegetable broth, herbs, and seasonings. Bring to a boil, then simmer uncovered for 25–30 minutes.
- Finish and Serve: Add spinach or kale if using during the last 5 minutes of cooking. Adjust seasoning and serve hot.
Notes
- This soup can be stored in the refrigerator for up to 5 days and freezes well.
- Add cooked chicken or beans for extra protein.
- Feel free to swap in other non-starchy vegetables like zucchini or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 90
- Sugar: 6 g
- Sodium: 240 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
