If you’re searching for a cozy, comforting dish that feels like a warm hug on a chilly day, this Cabbage Fat-burning Soup is sure to be your new go-to recipe. Packed with vibrant vegetables and simmered in a savory broth, it’s a delicious way to nourish both body and soul. Every bowl brims with color and flavor, and the best part? It’s simple to make, full of wholesome goodness, and honestly tastes so much better than any store-bought soup you’ve tried. This is the kind of meal you make once and just keep coming back to – there’s a reason it’s called Cabbage Fat-burning Soup!
Ingredients You’ll Need
What makes this soup truly special is how effortlessly the basic ingredients come together to create something wholesome and satisfying. Every component adds a unique flavor, texture, or pop of color, making each spoonful a little celebration of freshness.
- Onion: Adds a sweet, aromatic foundation that brings depth to the soup.
- Carrots: Offer natural sweetness and a beautiful splash of orange color, plus a touch of tender crunch.
- Celery: Gives texture and a subtle, herbal background note that enhances every bite.
- Bell peppers: Pick any color for a rainbow effect; they add both flavor and visual appeal.
- Cabbage: The main star! It soaks up all the flavors while providing plenty of body and a nutritional boost.
- Diced tomatoes: That touch of acidity balances out the sweetness of the veggies and creates a vibrant broth.
- Vegetable broth: Helps all the ingredients mingle and infuses the soup with deep, savory notes.
- Garlic: Just a clove or two packs a punch, contributing irresistible aroma and subtle warmth.
How to Make Cabbage Fat-burning Soup
Step 1: Prep Your Vegetables
Start by washing and chopping all your veggies: onions, carrots, celery, bell peppers, and the cabbage. Taking the time to chop everything uniformly not only helps them cook evenly, but also makes for a beautiful, appetizing presentation later on. This step is also a great way to get the family involved—little hands love helping out with veggies!
Step 2: Sauté the Base
In a large soup pot set over medium heat, add a splash of your favorite cooking oil and toss in the chopped onions, carrots, and celery. Sauté these aromatic veggies for about 5 minutes, stirring occasionally, until the onions become translucent and everything smells wonderfully fragrant. This is the flavor foundation for your Cabbage Fat-burning Soup!
Step 3: Add Garlic and Peppers
Next, stir in the minced garlic and chopped bell peppers. Let them cook with the other veggies for another minute or two, just until the garlic is golden and your kitchen is filled with its irresistible aroma. This step really deepens the overall flavor.
Step 4: Simmer with Tomatoes and Broth
Pour in the diced tomatoes (including their juice) and the vegetable broth, then bring the whole pot to a gentle boil. This is when the soup begins to take on its bright, tangy, satisfying profile. Make sure to scrape up any bits from the bottom for extra flavor!
Step 5: Add the Cabbage and Let It Cook
It’s time to add that mound of crisp, chopped cabbage. Stir everything together, reduce heat to a simmer, and let the soup bubble away for about 20 to 25 minutes. When the cabbage is meltingly tender but not mushy, you’ll know your Cabbage Fat-burning Soup is ready. Taste and adjust seasoning as needed—it’s the perfect moment to make it your own.
How to Serve Cabbage Fat-burning Soup
Garnishes
This soup loves a little extra flourish on top! Sprinkle with freshly chopped parsley, a squeeze of lemon, or a dash of cracked pepper right before serving. You can even add a bit of grated Parmesan or a handful of chili flakes to bring new dimensions of taste and flair.
Side Dishes
Cabbage Fat-burning Soup is hearty enough to stand alone, but it pairs beautifully with thick slices of toasted rustic bread, a simple green salad, or crunchy seeded crackers. If you want something heartier, try a whole-grain roll for dunking—perfect for soaking up every last drop.
Creative Ways to Present
Serve the soup in a crusty bread bowl for a fun twist, or ladle it into big mugs for a cozy lunch. For gatherings, present soup in mini cups or shot glasses as an appetizer—watch it disappear at your next potluck!
Make Ahead and Storage
Storing Leftovers
Let leftover Cabbage Fat-burning Soup cool completely, then transfer it to an airtight container. Store it in the fridge for up to five days; the flavors actually deepen and improve as it rests!
Freezing
This soup is a freezer superstar. Portion cooled soup into individual containers or heavy-duty freezer bags and freeze for up to two months. Just be sure to leave a little space at the top for expansion.
Reheating
To reheat, simply pour the soup into a pot and warm gently over medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge for best texture, or heat gently straight from the freezer in a saucepan, adding a splash of broth if needed.
FAQs
Can I add protein to Cabbage Fat-burning Soup?
Absolutely! Try adding cooked shredded chicken, white beans, or even some tofu if you want a heartier meal. They blend beautifully with the veggies and make the soup even more satisfying.
Is this soup suitable for a low-carb diet?
Yes, Cabbage Fat-burning Soup is naturally low in carbohydrates and calories, making it a favorite in many low-carb meal plans. Just skip any starchy additions, and you’ll keep it light and healthy!
How can I make the soup spicier?
If you love a bit of heat, toss in some chopped jalapeños, a pinch of red pepper flakes, or a swirl of hot sauce during cooking or right before serving. Adjust to your taste and enjoy the kick!
Do I have to use vegetable broth, or can I substitute another kind?
Feel free to use chicken broth if you’re not strictly vegetarian—it’s equally tasty and will add a deeper flavor dimension. You can even use a good-quality bouillon cube and water in a pinch.
Will this soup keep its texture after freezing and reheating?
Yes! While the veggies become a bit softer after freezing and reheating, Cabbage Fat-burning Soup still maintains its wonderful heartiness and flavor. Just avoid overcooking the cabbage in the first place for best results.
Final Thoughts
There’s truly nothing like a generous bowl of Cabbage Fat-burning Soup to lift your spirits and warm you up from the inside out. Whether you’re making a big batch for meal prep or sharing with loved ones, I promise you’ll appreciate how easy, tasty, and nourishing this simple soup can be. Give it a try, and let it become a staple in your kitchen too!
Print
Cabbage Fat-burning Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Global
- Diet: Vegetarian
Description
This Cabbage Fat-burning Soup is a healthy and delicious recipe that can help boost your metabolism and aid in weight loss. Packed with nutritious vegetables and savory flavors, it’s perfect for a satisfying meal.
Ingredients
Vegetable Base:
- 1 large onion, chopped
- 2 large carrots, sliced
- 3 celery stalks, chopped
- 2 bell peppers (any color), chopped
- 1 medium head of cabbage, chopped
Additional Ingredients:
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1–2 cloves garlic, minced
Instructions
- Saute Vegetables: In a large pot, sauté the onion, carrots, celery, and bell peppers until slightly softened.
- Add Ingredients: Stir in the cabbage, diced tomatoes, vegetable broth, and minced garlic. Bring to a simmer.
- Cook: Cook the soup over medium heat for about 20-25 minutes or until the vegetables are tender.
- Season to Taste: Season with salt, pepper, or herbs of your choice.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to customize the soup with your favorite herbs and spices.
- For added protein, consider adding cooked beans or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 800mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
