This Cabbage Fat-Burning Soup is a nutritious and satisfying meal that supports your health goals while keeping you full. Packed with vegetables and anti-inflammatory spices like turmeric and cumin, it’s a detoxifying and hearty option for anyone looking to add a healthy dish to their meal plan.
Why You’ll Love This Recipe
This soup is not only delicious but also full of nutrients. The cabbage and vegetables are low in calories and high in fiber, making this soup a great choice for weight loss or maintenance. The added turmeric and cumin give it a warm, rich flavor while offering anti-inflammatory benefits. Plus, it’s quick to make and can be enjoyed as a light lunch or dinner, making it an easy and effective addition to your healthy eating routine.
Ingredients
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1 medium head of cabbage, chopped
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1 large onion, chopped
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3 cloves garlic, minced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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1 bell pepper, chopped
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1 zucchini, chopped
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1 can (14.5 oz) diced tomatoes
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4 cups vegetable broth
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1 tablespoon olive oil
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1/2 teaspoon chili flakes (optional)
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Salt and pepper to taste
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Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat the Olive Oil – In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
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Add the Vegetables – Add the carrots, celery, bell pepper, and zucchini to the pot. Stir and cook for another 5 minutes, allowing the vegetables to soften slightly.
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Add the Broth and Seasonings – Pour in the vegetable broth, diced tomatoes, and chopped cabbage. Stir in the turmeric, cumin, chili flakes (if using), salt, and pepper.
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Bring to a Boil – Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
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Taste and Adjust – Taste the soup and adjust the seasoning as needed. If you prefer more spice, add extra chili flakes or cumin.
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Serve – Serve the soup hot, garnished with fresh parsley for a burst of color and freshness.
Servings and Timing
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Servings: 6 servings
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Preparation Time: 15 minutes
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Cooking Time: 30 minutes
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Total Time: 45 minutes
Variations
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Add Protein – To make the soup more filling, add some cooked chicken, turkey, or tofu for extra protein.
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Spicy Kick – For more heat, increase the amount of chili flakes or add a diced jalapeño to the soup.
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Swap Vegetables – You can swap or add other vegetables like sweet potatoes, green beans, or spinach to customize the soup to your taste.
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Add Beans – For a more hearty version, add a can of white beans or chickpeas to the soup for extra fiber and protein.
Storage/Reheating
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Storing Leftovers – Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
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Freezing – This soup freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months.
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Reheating – To reheat, simply warm the soup on the stovetop over low heat or in the microwave until hot.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer. It will add a slightly different flavor to the soup but will still work well.
Can I add more spices to the soup?
Absolutely! Feel free to add other spices such as paprika, garlic powder, or even a pinch of cinnamon for a unique twist.
Is this soup suitable for a vegetarian diet?
Yes, this soup is vegetarian as it’s made with vegetable broth and contains no meat.
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used if you don’t have fresh ones on hand. Just keep in mind that frozen vegetables may cook faster, so adjust the cooking time accordingly.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for a few days or frozen for later use.
Can I add noodles or pasta to the soup?
Yes, you can add noodles or pasta to make the soup more filling. Just cook the noodles separately and add them just before serving to prevent them from becoming too soft.
Can I use yellow or red bell peppers instead of green?
Yes, you can use any color of bell pepper you prefer. Red or yellow peppers will add a slightly sweeter taste to the soup.
How spicy is this soup?
The level of spiciness depends on how much chili flakes you add. If you prefer a mild soup, you can omit the chili flakes altogether.
Can I use fresh tomatoes instead of canned tomatoes?
Yes, fresh tomatoes can be used instead of canned. Simply chop them up and add them to the soup in place of the canned diced tomatoes.
How can I make this soup thicker?
To make the soup thicker, you can blend a portion of the soup using an immersion blender or regular blender, or simply add some potato or cauliflower for a creamier texture.
Conclusion
This Cabbage Fat-Burning Soup is a nourishing and satisfying meal that is perfect for anyone looking to eat healthier without compromising on flavor. With its vibrant vegetables, anti-inflammatory spices, and light yet hearty texture, it’s a great addition to your meal rotation. Enjoy it as a detoxifying lunch or dinner that will keep you full and help you stay on track with your health goals!
Print
Cabbage Fat-Burning Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Cabbage Fat-Burning Soup is a nutrient-packed, flavorful dish perfect for those looking to detox and support their health goals. Packed with cabbage, anti-inflammatory spices like turmeric and cumin, and plenty of fresh vegetables, this soup is a great addition to any meal plan. With only 130 calories per serving, it’s a light yet satisfying option for weight loss and overall well-being.
Ingredients
1 medium head of cabbage, chopped
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 bell pepper, chopped
1 zucchini, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the Veggies: Add the carrots, celery, bell pepper, and zucchini. Stir and cook for another 5 minutes.
Simmer the Soup: Pour in the vegetable broth, diced tomatoes, and chopped cabbage. Stir in turmeric, cumin, chili flakes (if using), salt, and pepper.
Bring to a Boil: Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Taste and Adjust: Taste the soup and adjust seasoning if needed.
Serve: Serve hot, garnished with fresh parsley.
Notes
Spice Level: Adjust the chili flakes to your preference. Omit for a milder soup or add more for extra heat.
Storage: This soup stores well in the refrigerator for up to 3-4 days. It also freezes well for longer storage (up to 3 months).
Extra Protein: Add beans, lentils, or lean chicken for a protein boost if desired.
Vegan Option: Ensure the vegetable broth is vegan, and this soup is entirely plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop Cooking, Sautéing, Simmering
- Cuisine: American
