Cabbage Fat-burning Soup

There’s something truly satisfying about a bowl of soup—especially one that’s packed with fresh vegetables, nutrients, and all the goodness that comes from the simple, wholesome ingredients. If you’re looking for a delicious yet light meal that will keep you feeling full without weighing you down, then this Cabbage Fat-Burning Soup is just what you need. Not only is it bursting with flavors, but it’s also loaded with veggies that promote healthy digestion, provide plenty of fiber, and support your weight loss journey.

I’ve been making this soup for years, especially when I want a meal that’s nourishing, but not heavy. It’s the kind of dish that warms you up and fills you up without making you feel sluggish. Plus, it’s versatile—so you can tweak it to suit your taste and nutritional needs. I love how you can customize it with optional add-ins like spinach, kale, or even a little heat from red pepper flakes.

The best part about this soup is how simple it is to make. You just chop a few fresh ingredients, sauté them, add your broth and seasonings, and let it simmer until all the flavors meld together. In just about 30 minutes, you have a light yet satisfying soup that’s perfect for lunch, dinner, or even a mid-afternoon snack when you’re craving something healthy.

The Perfect Combination of Veggies

Cabbage is the star ingredient in this soup, and for good reason! Not only is cabbage low in calories, but it’s also high in fiber, which is key when it comes to promoting digestion and helping you feel fuller longer. It’s rich in antioxidants and can even support heart health. Paired with carrots, celery, onion, and bell pepper, you’re creating a nutrient-dense, fat-burning powerhouse with every bowl.

And let’s not forget about the broth. I love using vegetable broth for a vegetarian version, but chicken broth adds extra richness if you’re not vegetarian. The tomatoes in the soup provide a nice tangy flavor, and the herbs like basil and oregano add that comforting, aromatic touch that makes this soup taste so fresh.

Step 1: Gather Your Ingredients

Before diving into cooking, it’s helpful to get everything prepped and ready to go. This keeps the cooking process smooth and organized, which is a must for busy weeknights or meal prep days. Here’s what you’ll need:

• 1 small head of green cabbage (chopped)

• 2 medium carrots (diced)

• 2 celery stalks (sliced)

• 1 medium onion (diced)

• 3 cloves garlic (minced)

• 1 bell pepper (diced, any color)

• 1 (14.5 oz) can of diced tomatoes

• 6 cups vegetable or chicken broth

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika (optional)

• Salt and black pepper (to taste)

• 1 tablespoon olive oil (for sautéing)

Optional Add-Ins:

• 1 zucchini (diced)

• 1 cup fresh spinach or kale (chopped)

• 1/2 teaspoon red pepper flakes (for a spicy kick)

Once everything is prepped, you’re ready to start cooking!

Step 2: Sauté the Aromatics

Now let’s bring this soup to life with a bit of sautéing. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add in the diced onion, minced garlic, and diced bell pepper. Sauté everything for about 3–5 minutes, or until the vegetables start to soften and the kitchen fills with that wonderful, savory aroma. The key here is to give the onions a chance to become translucent and for the garlic to release its fragrant oils—this step will build the foundation of the flavor for your soup.

Step 3: Add the Vegetables and Broth

After your aromatics are ready, it’s time to add in the heart of the soup: the cabbage, carrots, celery, and the can of diced tomatoes. Stir everything together to combine. Then, pour in the vegetable or chicken broth and give it another good stir. As you mix, you’ll see the broth slowly take on the color of the tomatoes and spices.

Next, it’s time to season! Add in the dried basil, oregano, and paprika (if using). These herbs will infuse the soup with lovely, fragrant flavors. Now, season with salt and black pepper to taste. I love starting with a little salt and adding more as I go, so I can control the flavor. Stir everything together and bring the soup to a boil.

Step 4: Let It Simmer

Once the soup reaches a boil, reduce the heat to low and cover the pot. Allow it to simmer for about 20–25 minutes. During this time, the vegetables will soften, and all those lovely flavors will meld together. You can use this time to relax or prep any optional add-ins like zucchini, spinach, or kale.

Optional Add-Ins

If you’re going for a nutrient boost, I highly recommend adding in zucchini and greens like spinach or kale. These add-ins not only elevate the nutritional profile of the soup but also give it a fresh, vibrant look. If you’re someone who likes a bit of heat, adding red pepper flakes will give the soup a nice, warming kick. Just sprinkle them in during the last 5 minutes of cooking for the best flavor!

By the end of this cooking time, your kitchen will smell amazing, and you’ll have a pot of comforting, low-calorie soup that’s packed with fiber, vitamins, and flavor. Just taste and adjust the seasoning to your preference before serving.

How to Make This Cabbage Fat-Burning Soup Your Own

Now that the base of the soup is simmering away, it’s time to start thinking about those optional add-ins and the final touches that will elevate the flavor and nutritional value of your soup. I’m a firm believer that recipes should be flexible, and this Cabbage Fat-Burning Soup is no exception. There are so many ways you can tweak it to fit your needs, whether you’re looking to sneak in some extra veggies or spice things up a little.

In this section, we’ll talk about finishing up the soup, some helpful tips for customizing the recipe, and how to store it for future meals. Let’s dive right in!

Step 5: Add Greens and Spice It Up

At this point in the cooking process, your soup should be looking vibrant and smelling delicious. If you’re adding fresh spinach or kale to boost the nutritional content, this is the time to do it. Stir in your greens during the last 5 minutes of cooking to give them enough time to wilt without overcooking. I love how the spinach adds a pop of color and a slight earthy flavor that blends perfectly with the rest of the vegetables. Kale is a fantastic option too—it’s hearty and holds up well in soups without losing its texture.

For those who like a bit of heat, this is where you can add red pepper flakes to the soup. A little goes a long way, so start with half a teaspoon and add more if you prefer a spicier kick. The red pepper flakes won’t just make the soup spicier, but they also help to boost metabolism, which is a great addition to a fat-burning recipe!

Step 6: Taste and Adjust the Seasoning

Once all the vegetables have softened and the greens are in, it’s time to taste your soup. This is a crucial step—seasoning can really make or break a dish, and everyone’s preferences are a bit different. If you feel like the soup needs a little more flavor, add more salt, pepper, or even a pinch more dried basil or oregano. You can also stir in a splash of vinegar or lemon juice to add brightness and a bit of acidity, especially if you used a milder broth.

Don’t forget to taste after adding the red pepper flakes if you chose to use them. Sometimes a little extra heat needs a bit more salt or pepper to balance out the flavors.

Step 7: Serve and Enjoy

Once everything tastes just right, it’s time to serve up your soup! Ladle it into bowls and enjoy it hot. You can garnish it with a little fresh parsley or basil if you like, but it’s completely optional. This soup is satisfying enough on its own, but if you’re looking for a little extra richness, you can pair it with a slice of whole grain bread or a dollop of Greek yogurt for some added creaminess.

For a truly comforting experience, enjoy the soup alongside a light salad or as a meal prep option for the week ahead.

Customizing Your Cabbage Fat-Burning Soup

One of the best things about this recipe is how easily you can adapt it. Here are a few ideas for personalizing your soup based on your preferences or dietary needs:

• Add More Protein: If you want to make this a more filling meal, consider adding some lean protein. Chicken breast, turkey, or even plant-based protein like tofu or tempeh can be added to the soup to give it more substance.

• Make It a Stew: If you like your soup with a bit more texture, you can reduce the amount of broth and cook the soup for a little longer, allowing it to thicken up. This will create more of a stew-like consistency, which is perfect for those who prefer a heartier dish.

• Go Vegan: This recipe is easily made vegan by sticking to vegetable broth and skipping any animal-based proteins. For an added flavor boost, try adding a bit of nutritional yeast to the soup—it will give it a cheesy, savory note without any dairy.

• Spicy Variations: If you’re a fan of heat, go ahead and add some sliced jalapeños or a dash of hot sauce at the end of cooking. The soup can handle quite a bit of spice, so don’t be shy if you love a good kick!

Step 8: Store Leftovers for the Week Ahead

One of the reasons I love this Cabbage Fat-Burning Soup is because it makes for excellent leftovers. The flavors continue to meld together the longer it sits, and it’s even more delicious the next day! After the soup has cooled, store any leftovers in an airtight container in the fridge. It should last for about 4–5 days.

If you want to make a larger batch for meal prep, you can freeze the soup for up to 3 months. Just let it cool completely before transferring it to freezer-safe containers. When you’re ready to eat, simply thaw it in the fridge overnight and reheat on the stovetop or in the microwave.

Helpful Tips for Success

Before we wrap things up, here are a few tips I’ve learned over the years to ensure your Cabbage Fat-Burning Soup turns out perfectly:

• Cut your veggies uniformly: Try to chop the vegetables into roughly the same size so that they cook evenly. This helps ensure everything is tender at the same time and the texture is consistent.

• Don’t skip the seasoning: While this recipe is packed with fresh, wholesome ingredients, the seasoning is key to making it flavorful. Taste as you go and don’t be afraid to adjust the salt, pepper, and herbs to match your preferences.

• Use fresh broth: Whether you choose vegetable or chicken broth, using a good-quality broth will make a significant difference in the flavor of the soup. If you’re using store-bought broth, look for low-sodium options to keep things healthier.

FAQ and Final Thoughts on Your Cabbage Fat-Burning Soup

By now, you’ve got the perfect Cabbage Fat-Burning Soup simmering on the stove, and you’ve learned how to tweak it to fit your tastes. But before you grab that bowl, I want to address some common questions you might have as you prepare this healthy, comforting soup. Let’s go over a few frequently asked questions to make sure you have all the info you need to make this recipe a success.

FAQ Section

1. Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors continue to meld together. I love making a big batch and storing leftovers for easy lunches or dinners throughout the week. You can store the soup in an airtight container in the refrigerator for up to 4–5 days. If you want to store it for even longer, this soup freezes wonderfully. Just let it cool completely before transferring it to a freezer-safe container, and it will stay good in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat on the stovetop.

2. Can I make this soup spicy?

Yes, you can definitely add some heat! I recommend adding red pepper flakes, as the soup already has a great base of vegetables and herbs to balance the spice. Start with half a teaspoon, and feel free to add more if you want a spicier kick. If you love heat, you can also throw in some sliced jalapeños or even a splash of your favorite hot sauce for an extra layer of flavor.

3. Can I add protein to this soup?

Of course! If you want to make this soup more filling, you can easily add some lean protein. Chicken breast, ground turkey, or even shrimp can be added to the soup as it simmers. If you’re looking for a plant-based protein, consider adding tofu or tempeh. These will soak up the delicious broth and add a heartier texture to the soup. Simply add your protein choice in the last 10–15 minutes of cooking so it has enough time to cook through.

4. How can I make this soup thicker?

If you prefer a thicker soup, there are a few ways you can achieve that. First, you can reduce the amount of broth and cook the soup a little longer, which will allow it to thicken naturally. Another option is to blend a portion of the soup to create a creamier texture while keeping the remaining vegetables intact. You can use an immersion blender to do this right in the pot, or transfer a few cups of the soup to a regular blender and puree it before adding it back in.

5. Can I use other vegetables in this soup?

Definitely! This soup is very versatile, so feel free to swap out or add other vegetables depending on what you have on hand. Zucchini, kale, and spinach are great additions, but you could also use peas, green beans, or even cauliflower for a different texture. Just make sure to adjust the cooking time slightly based on the vegetables you use. For example, cauliflower may need a little extra time to become tender.

6. Is this soup good for weight loss?

Yes! The Cabbage Fat-Burning Soup is a great option if you’re looking for a low-calorie, nutrient-dense meal. Cabbage is high in fiber, which helps keep you full and satisfied, and the other vegetables add additional vitamins and minerals without adding unnecessary calories. If you’re following a weight loss plan, this soup can be a great addition to your meals, providing you with plenty of nutrients while staying light and healthy.

7. Can I make this soup vegetarian?

Absolutely! This soup is already vegetarian as written, especially if you use vegetable broth instead of chicken broth. It’s a perfect base for a plant-based meal, and you can add extra veggies or plant-based proteins to make it even more filling. If you want a richer taste, you could try adding a bit of nutritional yeast to the soup for a cheesy, umami flavor.

Conclusion: Enjoy Your Cabbage Fat-Burning Soup!

Whether you’re looking to shed a few pounds, add more vegetables to your diet, or simply enjoy a light and comforting meal, this Cabbage Fat-Burning Soup is the perfect choice. It’s a healthy, flavorful dish that’s easy to make, customizable to your taste, and a great addition to any meal plan. With fresh veggies, savory broth, and the option to add extra spice or protein, you can make this soup your own while nourishing your body.

So, grab your spoon and enjoy a bowl of this simple, satisfying soup. Don’t forget to share your thoughts and any variations you try—I’d love to hear how it turns out for you! Whether you’re making it for yourself or for a group, this soup is sure to become a go-to favorite in your kitchen.

Happy cooking!

Cabbage Fat-burning Soup

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This Cabbage Fat-burning Soup is a healthy and hearty vegetable-based dish perfect for anyone looking to add more nutritious meals to their diet. The combination of cabbage, carrots, and other fresh vegetables makes for a delicious, low-calorie soup that’s rich in fiber and packed with vitamins. The optional add-ins like zucchini, spinach, or kale boost the nutritional content even further, and the red pepper flakes add a spicy kick to enhance the flavors.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 small head of green cabbage, chopped

2 medium carrots, diced

2 celery stalks, sliced

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 (14.5 oz) can diced tomatoes

6 cups vegetable or chicken broth

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon paprika (optional)

Salt and black pepper, to taste

1 tablespoon olive oil (for sautéing)

Optional Add-Ins

1 zucchini, diced (for extra nutrients)

1 cup fresh spinach or kale, chopped (added at the end)

1/2 teaspoon red pepper flakes (for a spicy kick)

Instructions

Prepare the Vegetables
Wash and chop the cabbage, carrots, celery, onion, bell pepper, and garlic. Set them aside for cooking.

Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and bell pepper to the pot. Sauté until the vegetables begin to soften, about 3–5 minutes.

Add the Vegetables and Broth
Add the chopped cabbage, diced carrots, and sliced celery to the pot. Pour in the diced tomatoes and broth. Stir in the dried basil, oregano, paprika (if using), and season with salt and black pepper.

Simmer
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20–25 minutes, or until the vegetables are tender.

Taste and Adjust
Taste the soup and adjust the seasoning as necessary. If you’re adding spinach or kale for extra nutrients, stir it in during the last 5 minutes of cooking to ensure it wilts but doesn’t overcook. If you’d like a little extra spice, add the red pepper flakes to taste.

Notes

This soup is ideal for weight loss, detoxing, or simply enjoying a comforting, nutritious bowl of goodness. You can also make a big batch and store leftovers for a quick meal throughout the week.