Description
A vibrant and nutritious Cabbage Fat-burning Soup packed with wholesome vegetables, warming spices, and fresh herbs. This easy-to-make, low-calorie soup is perfect for a healthy meal that supports metabolism and weight loss, featuring a perfect blend of cabbage, carrots, celery, and tomatoes simmered to tender perfection in a flavorful broth.
Ingredients
Scale
Vegetables
- 1 medium head of cabbage (about 6 cups, chopped)
- 1 large onion, chopped
- 3 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 1 bell pepper, diced (optional)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth (or chicken broth)
Spices and Seasoning
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Salt to taste
Garnish
- Fresh parsley or cilantro, for garnish
Instructions
- Build the Flavor Base: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent. Then add the minced garlic and cook for another 30 seconds until fragrant, making sure not to burn the garlic by stirring frequently.
- Add the Vegetables: Stir in the diced carrots, celery, and bell pepper if using. Continue to cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften while still retaining some bite. This step adds texture and depth to the soup.
- Incorporate Cabbage and Tomatoes: Add the chopped cabbage and canned diced tomatoes with their juice to the pot. Stir well to combine all ingredients, even if the pot seems full. The cabbage will reduce in volume as it cooks.
- Season and Simmer: Sprinkle in the turmeric, cumin, black pepper, and cayenne pepper if desired. Pour in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, lower the heat to a simmer, cover the pot, and cook for 15-20 minutes until the cabbage is tender and all flavors meld together.
- Finish and Serve: Taste the soup and adjust seasoning with salt and additional pepper if needed. Serve the soup hot, ladled into bowls, and garnish generously with fresh parsley or cilantro for a burst of color and freshness.
Notes
- This soup is flexible – you can omit the bell pepper and cayenne pepper for a milder flavor.
- Use vegetable broth for a vegetarian or vegan option, or chicken broth if preferred.
- For extra protein, consider adding cooked beans or lentils during the simmering step.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- This soup is low in calories, making it ideal for weight management and detox diets.
