Cabbage Fat‑burning Soup

I love this light yet flavorful Cabbage Fat‑Burning Soup—a simple, veggie-packed concoction designed to be both satisfying and refreshing. It’s easy to make, low in calories, and loaded with ingredients that help me feel nourished and energized.

Why You’ll Love This Recipe

I’m drawn to how this soup combines crisp cabbage, bright tomatoes, and wholesome vegetables in a broth that’s both comforting and clean. It fills me up without weighing me down and supports hydration and digestion. Plus, it’s colorful, budget-friendly, and comes together in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Green cabbage, chopped
• Onion, diced
• Garlic cloves, minced
• Bell peppers, chopped (any color)
• Carrots, sliced or diced
• Celery stalks, chopped
• Diced tomatoes (canned or fresh)
• Vegetable or chicken broth
• Olive oil
• Fresh herbs (parsley, cilantro, or basil), chopped
• Lemon juice
• Salt and freshly ground black pepper
• Optional spices: cumin, turmeric, crushed red pepper flakes

directions

1. I heat a drizzle of olive oil in a large pot over medium heat. I sauté onion, carrot, celery, and bell pepper until softened, about 5 minutes.

2. I stir in garlic and optional spices (such as cumin or turmeric), cooking for another minute until fragrant.

3. I add chopped cabbage, diced tomatoes (with juice), and broth, bringing everything to a gentle boil.

4. I reduce heat to low, cover, and simmer for about 15 minutes, or until the vegetables are tender but still vibrant.

5. I squeeze in fresh lemon juice, taste, and season with salt and pepper—or a pinch of crushed red pepper for heat.

6. I stir in chopped fresh herbs just before serving for a burst of freshness.

Servings and timing

This recipe yields about 6 servings.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

• Veggie boost: I add chopped zucchini, green beans, or spinach in the last 5 minutes of cooking.

• Protein add-in: I’ll stir in cooked shredded chicken, turkey sausage, or cooked beans for extra staying power.

• Tomato zest option: I use fire-roasted tomatoes for a smoky depth.

• Spice boost: For a spicy kick, I stir in diced jalapeño or extra red pepper flakes.

• Creamy twist: I swirl in Greek yogurt or a splash of coconut milk just before serving for a creamy finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Reheating is easy—I warm it on the stove over low heat, and it holds up beautifully. If the soup thickens in the fridge, I loosen it with a little broth or water when reheating.

FAQs

Does this soup actually burn fat?

I believe in balance—I see this soup as a low-calorie, nutrient-dense choice to support weight goals. It helps increase fullness and hydration, which can support healthy habits.

Can I make this ahead of time?

Yes—I often make a big batch on Sunday and enjoy it through the week. Flavor improves as it rests, so reheating it tastes even better on day two.

Is it vegan and gluten‑free?

Absolutely—it’s naturally vegan and gluten-free as long as I use vegetable broth. It’s plant-based by default.

Can I freeze this soup?

I do—I freeze in portions for up to 3 months. I thaw it overnight and reheat gently—the veggies stay vibrant and flavorful.

What should I serve it with?

I enjoy it with a side of whole-grain toast, a fresh green salad, or on its own as a light healthy meal.

Conclusion

Cabbage Fat‑Burning Soup is one of my favorite quick and healthy meals. I love how it’s simple, nourishing, and adaptable—letting me support my wellness goals without sacrificing flavor. It’s a go-to when I want something light, satisfying, and easy to reheat throughout the week.

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