Cabbage Fat-burning Soup Recipe
If you’re on the hunt for a cozy, wholesome dish that packs a one-two punch of flavor and nutrition, look no further than Cabbage Fat-burning Soup. This vibrant, veggie-packed recipe transforms humble cabbage and pantry staples into a truly crave-worthy meal that’s both satisfying and remarkably light. Whether you’re looking to hit the reset button, enjoy a nourishing weeknight dinner, or simply love a bowl of hearty soup, this recipe hits all the marks. With just the right balance of vegetables, herbs, and zesty lemon, you’ll find yourself coming back for seconds!
Ingredients You’ll Need
The magic of Cabbage Fat-burning Soup is that it works with simple, everyday ingredients, each contributing its own spin—savory base notes, texture, color, and those all-important bursts of brightness. Here’s everything you’ll need, along with a tip for getting the most out of each one:
- Olive oil: Just a tablespoon, enough to sauté your aromatics and add a touch of richness without weighing the soup down.
- Onion (chopped): The backbone of classic soup flavor, onions create a sweet, mellow base as they cook down.
- Garlic (minced): Two cloves is plenty to infuse this soup with unmistakable savory aroma—don’t skip it!
- Green bell pepper (chopped): Adds a hint of fresh bitterness and a pop of color.
- Celery (sliced): Its distinct, herby crunch pairs perfectly with softening cabbage and carrots.
- Carrots (sliced): For gentle sweetness and gorgeous golden color in every bowl.
- Green cabbage (chopped): The star of the show! Chop it small for quicker cooking and more even texture.
- Diced tomatoes (with juice): Use a standard can for bright acidity and to deepen the broth’s flavor.
- Low-sodium vegetable broth: Keeps things light and lets the vegetables truly shine. Homemade or store-bought both work beautifully.
- Dried basil: Just a teaspoon delivers earthy, herbal backbone.
- Dried oregano: This classic Mediterranean herb gives depth and a familiar savory note.
- Black pepper: A gentle kick to tie all the flavors together.
- Salt (optional): Adjust to taste—vegetable broth can vary in saltiness!
- Crushed red pepper flakes (optional): For an extra little spark if you like a bit of heat.
- Lemon juice: Stirred in at the end for incredible brightness—don’t skip, it wakes up the whole pot!
- Fresh parsley (chopped, for garnish): Adds a pop of color and a final layer of garden-fresh flavor just before serving.
How to Make Cabbage Fat-burning Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic, and sauté for about 3 minutes, or until the mixture smells fragrant and the onions become soft and translucent. This step lays the flavor foundation that makes Cabbage Fat-burning Soup so comforting.
Step 2: Build the Vegetable Base
Toss in the bell pepper, celery, and carrots, giving everything a good stir. Cook for another 5 minutes, stirring every so often, so the vegetables can soften and their flavors begin to marry, building the vibrant, colorful backbone of your soup.
Step 3: Add and Soften the Cabbage
Next up, bring in the chopped cabbage. Fold it into the vegetables and let it cook for another 5 minutes. The cabbage will wilt and shrink as it starts to release its natural sweetness—don’t worry, it will fit in the pot perfectly in no time!
Step 4: Make It a Soup!
Pour in the diced tomatoes (with all their juice), vegetable broth, basil, oregano, black pepper, salt, and red pepper flakes if using. Give everything a good stir, crank up the heat, and bring it to a gentle boil. This is when all those beautiful flavors start to swirl together.
Step 5: Simmer and Season
Once your pot reaches a boil, reduce to a gentle simmer and cook uncovered for 25 to 30 minutes. Check that all the veggies are tender—taste, and adjust seasonings if needed. Right before serving, stir in the juice of half a lemon. This single step brings everything to life!
How to Serve Cabbage Fat-burning Soup
Garnishes
Don’t underestimate the power of a pretty finish! Sprinkle each bowl with freshly chopped parsley just before serving. The fresh green color and burst of flavor contrast beautifully with the hearty soup, making Cabbage Fat-burning Soup look as inviting as it tastes. If you’re feeling bold, a tiny pinch of extra red pepper flakes or a swirl of lemon zest works wonders too.
Side Dishes
This soup is lovely all on its own, but pairing it wisely can turn simple into spectacular. Try serving it alongside a slice of crusty whole-grain bread or a warm, chewy baguette for dipping. A crisp green salad or a plate of fresh fruit makes a refreshing counterpoint to all that savory goodness.
Creative Ways to Present
Cabbage Fat-burning Soup shines in all sorts of presentations! Try ladling it into oversized mugs for a cozy lunch at your desk, or serve it in shallow bowls topped with toasted seeds for a little crunch. If you have a crowd, serve it family-style with all the garnishes and toppings set out so everyone can build their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
This soup is just as good—perhaps even better—the next day. Let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 to 5 days. The flavors meld and deepen, making each bowl even more satisfying.
Freezing
Batches of Cabbage Fat-burning Soup freeze beautifully! Portion cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Label and store for up to three months. When you’re ready for a quick, healthy meal, simply defrost overnight in the fridge or using the defrost function on your microwave.
Reheating
Gently reheat on the stovetop over medium heat until steaming hot, stirring occasionally. If the soup thickens after cooling, add a splash of broth or water to return it to your desired consistency. You can also microwave individual portions for an easy lunch or dinner—just cover loosely and stir halfway through heating.
FAQs
Can I add other vegetables to Cabbage Fat-burning Soup?
Absolutely! Green beans, zucchini, or even leafy greens like spinach can be added in the last few minutes of simmering for extra variety, nutrients, and color without complicating the process.
How do I make this soup more filling?
If you’re craving a heartier version, try stirring in a can of rinsed white beans, chickpeas, or even some cooked brown rice. Leftover shredded chicken works too if you want a protein boost that’s still light.
Is this soup spicy?
By default, Cabbage Fat-burning Soup is mild, letting the veggie flavors shine. Adding the optional red pepper flakes takes the heat up a notch, so you can easily adjust to your taste—or skip them entirely for a gentle, family-friendly version.
Can I use chicken broth instead of vegetable broth?
Definitely! If you’re not adhering to a vegan or vegetarian diet, low-sodium chicken broth is a wonderful substitute that brings a slightly richer background flavor to the soup.
How can I prep this soup ahead for meal planning?
You can chop all your vegetables a day or two in advance and keep them in the fridge. When you’re ready to cook, the process is a breeze—just toss everything in as directed. The soup itself is ideal for batch cooking and tastes even better after a day or two in the fridge.
Final Thoughts
If you’ve been searching for a comforting, nutritious recipe that’s as easy to love as it is to make, I can’t recommend Cabbage Fat-burning Soup highly enough. With its bright, bold flavors and feel-good ingredients, it’s a recipe you’ll want to keep on repeat all year long. Give it a try—you might just discover your new favorite go-to soup!
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Cabbage Fat-burning Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low-Calorie, Gluten-Free, Vegan
Description
This Cabbage Fat-burning Soup is a flavorful and nutritious dish that is perfect for those looking to eat healthily. Packed with vegetables and herbs, this soup is low in calories and high in fiber, making it a great option for a light meal.
Ingredients
Vegetables:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 2 celery stalks, sliced
- 3 medium carrots, sliced
- 1 small head green cabbage, chopped
Other Ingredients:
- 1 tablespoon olive oil
- 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)
- juice of 1/2 lemon
- fresh parsley, chopped, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add Vegetables: Add bell pepper, celery, and carrots. Cook for 5 minutes.
- Cook Cabbage: Stir in cabbage and cook until it begins to soften.
- Simmer Soup: Add tomatoes, broth, herbs, and spices. Simmer for 25-30 minutes until vegetables are tender.
- Finish and Serve: Stir in lemon juice. Garnish with parsley and serve hot.
Notes
- You can add green beans or zucchini for variety.
- For a heartier soup, add white beans or chicken.
- This soup tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 85
- Sugar: 6g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
