Cabbage Fat-burning Soup

Why Make This Recipe

Cabbage Fat-burning Soup is a great choice for anyone looking to enjoy a healthy and delicious meal. This soup is not only low in calories but also packed with vitamins and nutrients. The combination of cabbage, fresh vegetables, and spices makes it a tasty option that can help you stay on track with your dietary goals. It is easy to make, provides comfort during colder months, and is a great way to sneak in more vegetables into your diet.

How to Make Cabbage Fat-burning Soup

Making Cabbage Fat-burning Soup is a straightforward process. You’ll need to chop and prep your vegetables before cooking, but the actual cooking is simple and quick!

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

You can serve Cabbage Fat-burning Soup hot in bowls, perfect for a comforting meal. It pairs well with whole-grain bread or a side salad. Enjoy it as a light lunch or dinner.

How to Store Cabbage Fat-burning Soup

Store any leftover soup in an airtight container in the fridge. It will last up to 4-5 days. You can also freeze the soup in individual portions for up to 3 months. Just thaw it in the fridge overnight before reheating.

Tips to Make Cabbage Fat-burning Soup

• Make sure to chop the vegetables evenly for consistent cooking.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper.
• Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrients.
• For a creamier texture, blend a portion of the soup before serving.

Variation

You can add cooked chicken or beans to the soup for more protein. This will make it even heartier and more satisfying while still keeping it healthy.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables if that’s what you have on hand. Just add them in during the cooking process without thawing.

2. Is this soup suitable for vegans?
Yes, if you use vegetable broth, this soup is completely vegan.

3. How can I make this soup spicier?
Add jalapeños or a dash of hot sauce. Adjust according to your spice preference!

Cabbage Fat-burning Soup

Print Recipe

Pin Recipe

A healthy and delicious soup packed with vitamins, perfect for weight loss and comfort during colder months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy
• Diet: Vegan

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 (or chicken 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)

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 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 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 desired.

Notes

This soup stores well in the fridge for 4-5 days and can be frozen in portions for up to 3 months. Use frozen vegetables if desired.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 4g
• Sodium: 800mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 7g
• Protein: 5g
• Cholesterol: 0mg

Keywords: cabbage soup, fat-burning soup, healthy soup, vegan soup, low-calorie meal