Short description

A vibrant, vegetable-packed soup featuring cabbage, carrots, celery, and warming spices. This light yet satisfying recipe supports healthy eating goals without sacrificing flavor.

Cabbage Fat‑Burning Soup

Why You’ll Love This Recipe

This soup is low in calories but high in fiber, vitamins, and flavor. The combination of cabbage and broth creates a volumizing meal that keeps you full, while turmeric and cumin add anti‑inflammatory benefits. Plus, it’s easy to adapt with whatever vegetables you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 for added sweetness)
1 Tbsp olive oil
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or chicken broth)
1 tsp ground turmeric
1 tsp cumin
½ tsp black pepper
½ tsp cayenne pepper (optional)
Salt, to taste
Fresh parsley or cilantro, for garnish

Substitutions: Use chicken broth instead of vegetable broth for a non‑vegetarian version. Add zucchini or green beans to increase veggie variety.

Directions

Heat the base – Warm olive oil in a large soup pot or Dutch oven over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
Add the vegetables – Stir in carrots, celery, and bell pepper (if using). Cook about 5–6 minutes, stirring occasionally, until vegetables begin to soften but still hold a bit of bite.
Build the soup – Add chopped cabbage and canned tomatoes (with juice). Stir to combine.
Season and simmer – Sprinkle turmeric, cumin, black pepper, and cayenne (if using). Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until cabbage is tender and flavors meld.
Adjust and serve – Taste the soup, season with salt and extra pepper if needed. Serve in bowls and garnish with fresh parsley or cilantro.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

(Servings and timing estimated based on standard vegetable soup yield.)

Variations

Creamier texture: Use an immersion blender to partially puree the soup for a thicker consistency.
Protein boost: Stir in cooked beans, shredded chicken, or diced tofu just before serving.
Extra veggies: Add zucchini, green beans, spinach, or kale for added nutrition.
Flavor twists: Swap cilantro for basil, or add a squeeze of lemon juice for brightness.

Storage/reheating

Refrigerate any leftovers in an airtight container for up to 4 days.
For freezing, portion into freezer-safe containers and freeze for up to 3 months.
Reheat gently on the stove over medium heat, adding a splash of broth or water if needed. For microwave reheating, cover loosely and heat in 1-minute intervals, stirring between, until warmed through.

FAQs

1. Is this soup really fat‑burning?

While no food will magically burn fat on its own, this low‑calorie, fiber‑rich soup can support weight-loss goals when incorporated into a balanced diet.

2. Can I make this vegan?

Absolutely. Use vegetable broth and skip any non‑vegan garnish or add‑ins for a fully vegan version.

3. Can I refrigerate and reheat?

Yes, it stores well. Refrigerate up to 4 days, or freeze for up to 3 months, then reheat on the stove or in the microwave.

4. Can I use frozen vegetables?

Yes. Just adjust the cooking time slightly; frozen veggies may cook faster and release more liquid.

5. Can I make it spicier?

Of course—bump up the cayenne or add chili flakes or fresh chopped chilies to taste.

6. Can you freeze this soup?

Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.

7. What goes well with this soup?

Serve alongside crusty whole‑grain bread or a light salad for a complete, gut‑friendly meal.

8. Can I add protein?

Yes—beans, cooked chicken, turkey, tofu, or lentils can be stirred in at the end of cooking.

9. Is it low in carbs?

Yes. It’s primarily vegetables and broth, making it suitable for low‑carb diets.

10. Can I prepare it ahead?

Yes. You can chop veggies in advance and assemble the soup when ready, making weeknight dinner simple.

Conclusion

This cabbage fat‑burning soup is an easy, adaptable, and nutrient-dense meal that supports healthy habits without sacrificing flavor. Wholesome, warming, and full of texture, it’s a great base recipe for exploring your favorite vegetables or adding lean proteins. Enjoy it as a satisfying dinner or a light lunch—either way, you’ll feel nourished and satisfied.