Cabbage Fat-Burning Soup (Light, Simple, and Hearty)

Cabbage Fat-Burning Soup

Introduction
This comforting cabbage fat-burning soup is packed with veggies, low in calories, and perfect for those days when you want something warm, filling, and healthy without spending hours in the kitchen.

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Ingredients List
1 tablespoon olive oil (optional, for sautéing)
1 large onion, chopped
2 large carrots, sliced
3 celery stalks, chopped
2 bell peppers (any color), chopped
1 medium head of green cabbage, cored and chopped
2 cloves garlic, minced
1 can (14.5–15 ounces) diced tomatoes, no added sugar
6 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon smoked paprika (or sweet paprika)
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
Juice of 1/2 lemon (optional, for brightness)
2 tablespoons chopped fresh parsley or cilantro, for garnish

Step-by-Step Instructions (Detailed)

Step 1: Prepare the vegetables
Wash and chop all the vegetables so they are ready to go: dice the onion, slice the carrots and celery, chop the bell peppers, mince the garlic, and roughly chop the cabbage. Having everything prepped makes the cooking process smooth and quick.

Step 2: Sauté the aromatics
In a large soup pot or Dutch oven, heat the olive oil over medium heat (you can skip the oil and use a splash of broth for an even lighter soup). Add the chopped onion, carrots, and celery. Cook for 5–6 minutes, stirring often, until the vegetables begin to soften and the onion turns translucent.

Step 3: Add garlic and peppers
Stir in the minced garlic and chopped bell peppers. Cook for another 1–2 minutes until fragrant, being careful not to let the garlic brown. This step builds flavor without adding extra calories.

Step 4: Add cabbage, tomatoes, and broth
Add the chopped cabbage to the pot, then pour in the diced tomatoes with their juice and the vegetable broth. Stir well to combine and press the cabbage down so it is mostly submerged in the liquid.

Step 5: Season the soup
Add the dried thyme, smoked paprika, bay leaf, salt, black pepper, and red pepper flakes if using. Stir again so the seasonings are evenly distributed. Taste the broth and adjust the salt and pepper if needed; remember you can always add more later.

Step 6: Simmer until tender
Bring the soup to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, or until the cabbage and other vegetables are very tender. Stir occasionally to make sure nothing sticks to the bottom.

Step 7: Finish with brightness and garnish
Remove the bay leaf. Squeeze in the lemon juice if using, and taste again for seasoning, adding a little more salt, pepper, or red pepper flakes as desired. Ladle the cabbage fat-burning soup into bowls and sprinkle with chopped fresh parsley or cilantro before serving.

Step 8: Serve and store
Serve the soup hot as a light meal on its own or alongside a lean protein for a more filling plate. Once cooled, store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months for easy meal prep.

Pro Tips
Use low-sodium broth so you can better control the salt level, especially if you are enjoying this cabbage fat-burning soup as part of a lighter eating plan.
For extra protein without many calories, add cooked shredded chicken breast, white beans, or lentils during the last 10 minutes of simmering.
This soup tastes even better the next day, so make a big batch and portion it into containers for grab-and-heat lunches or dinners during the week.

Nutrition Info

Serving Size Calories Protein Carbs Fat Fiber Sugar
1 bowl 120 4g 24g 2g 5g 8g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.