Cabbage fat-burning soup is a hearty, vegetable-packed dish that’s often used for detoxing or jump-starting a healthy eating routine. Made with cabbage, tomatoes, and a mix of other veggies in a light broth, it’s filling, flavorful, and incredibly low in calories. I love making a big batch when I want to eat clean and feel full without overthinking every meal.
Why You’ll Love This Recipe
I love this recipe because it’s super simple, budget-friendly, and surprisingly satisfying. It’s loaded with fiber, vitamins, and minerals, and I can eat it anytime I want to feel nourished and lighter. Plus, it’s naturally gluten-free, vegan, and easy to customize depending on what I have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Green cabbage (chopped)
- Carrots (sliced)
- Celery (sliced)
- Onion (chopped)
- Bell peppers (chopped)
- Garlic (minced)
- Diced tomatoes (canned or fresh)
- Vegetable broth or water
- Olive oil (for sautéing)
- Salt and pepper
- Italian seasoning or dried herbs (optional)
- Optional: green beans, zucchini, or spinach
Directions
- I heat a little olive oil in a large pot and sauté the onions, carrots, celery, bell peppers, and garlic until softened.
- I stir in the chopped cabbage and cook for a few minutes until it starts to wilt.
- I add the diced tomatoes and pour in enough broth or water to cover all the veggies.
- I season with salt, pepper, and any herbs I like, then bring the soup to a boil.
- I reduce the heat and let it simmer for 30–40 minutes, or until all the vegetables are tender.
- I taste and adjust seasoning if needed, then serve hot.
Servings and Timing
This recipe makes about 8 servings. It takes around 15 minutes to prep and about 35–40 minutes to cook, so I usually have a batch ready in under an hour.
Variations
- I sometimes add a dash of hot sauce or red pepper flakes for a spicy kick.
- Adding zucchini or green beans gives the soup more texture and variety.
- A handful of spinach stirred in at the end adds a fresh green boost.
- I swap water for bone broth or chicken broth when I want extra richness (if I’m not keeping it vegan).
Storage/Reheating
This soup stores beautifully. I keep it in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months. I reheat on the stove or in the microwave until steaming hot.
FAQs
Is cabbage soup really fat-burning?
While it’s not magic, it’s very low in calories and high in fiber, which can support weight loss when part of a balanced diet.
Can I eat this soup every day?
Yes, I’ve eaten it for lunch or dinner several days in a row. It’s light enough for daily eating but filling enough to keep me satisfied.
Can I add protein to this soup?
Definitely. I sometimes add shredded chicken, lean ground turkey, or white beans to make it more filling.
Can I blend it for a smoother texture?
Yes, if I prefer a blended soup, I let it cool slightly and use an immersion blender until smooth.
Can I use red cabbage?
You can, but it will change the color and taste slightly. Green cabbage is milder and blends better with other flavors.
Conclusion
Cabbage fat-burning soup is a go-to recipe when I want to eat lighter without sacrificing flavor. It’s simple, filling, and made entirely from wholesome ingredients I usually already have. Whether I’m cleansing after the holidays or just want something healthy and cozy, this soup always does the trick.
Cabbage Fat-Burning Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This hearty cabbage fat-burning soup is a nourishing, veggie-packed recipe perfect for healthy eating, weight loss goals, or a simple detox reset. Made with cabbage, tomatoes, and flavorful herbs, it’s low-calorie, fiber-rich, and perfect for meal prep.
Ingredients
- 1 small head green cabbage, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 1–2 bell peppers, chopped
- 2–3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6–8 cups vegetable broth or water
- 1 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp Italian seasoning or dried herbs
- Optional: green beans, zucchini, spinach, red pepper flakes, hot sauce
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, bell pepper, and garlic. Sauté for 5–7 minutes, until slightly tender.
- Stir in chopped cabbage and cook for another 3–4 minutes.
- Add diced tomatoes and enough broth or water to cover the vegetables.
- Season with salt, pepper, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until all vegetables are soft and flavors are well combined.
- Taste and adjust seasoning. Serve hot.
Notes
- Add cooked lean protein like shredded chicken, turkey, or beans for a more filling version.
- Stir in fresh spinach or kale at the end for a green boost.
- Spice it up with red pepper flakes or a dash of hot sauce.
- This soup freezes well—store in single portions for easy meals later.
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