Cabbage Fat-burning Soup

why make this recipe

This soup is low in calories, full of vegetables, and easy to make. It fills you up and can help you eat less. The flavors are simple and healthy.

introduction

Cabbage Fat-burning Soup is a light, vegetable soup. It uses cabbage, tomatoes, and spices. You cook it until the cabbage is soft. It is good for a simple meal or for a diet plan.

how to make Cabbage Fat-burning Soup

Follow the steps below to cook the soup. It takes about 40 minutes total.

Ingredients :

• 1 medium head of cabbage, chopped
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth (or chicken broth for extra flavor)
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• Salt to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)
• 1 tablespoon lemon juice (optional for added brightness)

Directions :

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.
3. Stir in the minced garlic and cook for another minute.
4. Add the chopped cabbage, diced tomatoes, vegetable broth, turmeric, cumin, black pepper, paprika, and salt. Mix everything well.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes until the cabbage is tender.
6. Before serving, stir in the lemon juice and adjust seasonings if needed.
7. Garnish with fresh parsley if you like.

how to serve Cabbage Fat-burning Soup

Serve hot in bowls. Add a slice of whole grain bread or a small salad for a fuller meal. You can top with parsley or a squeeze of lemon.

how to store Cabbage Fat-burning Soup

Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 4 days. You can freeze the soup for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

tips to make Cabbage Fat-burning Soup

• Use a sharp knife to cut the cabbage thin so it cooks faster.
• Taste and adjust salt near the end.
• Use chicken broth if you want a richer taste.
• Don’t overcook if you like some bite in the cabbage.
• Add a bay leaf while simmering and remove before serving for extra flavor.

variation (if any)

• Add cooked beans or lentils for more protein.
• Add chopped bell pepper or green beans for more color.
• Stir in a cup of cooked brown rice or quinoa to make it more filling.

FAQs

Q: Is this soup really fat-burning?
A: The soup is low in calories and high in vegetables, which can help you eat less. It is not a magic fat burner, but it fits well in a healthy plan.

Q: Can I use other spices?
A: Yes. You can use chili flakes, oregano, or thyme to change the flavor.

Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients to the slow cooker and cook on low for 4-6 hours.

Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and freezes nicely.

Conclusion

For more ideas or the original version, see the Cabbage Fat-Burning Soup Recipe on Allrecipes: Cabbage Fat-Burning Soup Recipe.

Cabbage Fat-burning Soup

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• Author: kaoucheegmail-com
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A light, vegetable-rich soup that is low in calories and perfect for aiding weight loss.

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Ingredients

Scale 1x2x3x

• 1 medium head of cabbage, chopped
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• Salt to taste
• 1 tablespoon fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until soft.
3. Stir in the minced garlic and cook for another minute.
4. Add the chopped cabbage, diced tomatoes, vegetable broth, turmeric, cumin, black pepper, paprika, and salt. Mix well.
5. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until the cabbage is tender.
6. Before serving, stir in the lemon juice and adjust seasonings if needed.
7. Garnish with fresh parsley if desired.

Notes

Let the soup cool to room temperature before storing in an airtight container in the fridge for up to 4 days. The soup freezes well for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 150
• Sugar: 5g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 8g
• Protein: 5g
• Cholesterol: 0mg

Keywords: cabbage soup, fat-burning, low-calorie soup, vegetable soup, healthy soup