Description
A healthy and flavorful Cabbage Fat-burning Soup packed with nutritious vegetables and warming spices. This low-calorie, easy-to-make soup is perfect for weight loss or a light meal, rich in fiber and antioxidants, providing a comforting and satisfying dish with minimal effort.
Ingredients
Scale
Vegetables
- 1 medium head of cabbage, chopped
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Liquids
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups vegetable broth (or chicken broth for extra flavor)
- 1 tablespoon lemon juice (optional for added brightness)
Spices and Seasonings
- 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
Garnish
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Prepare the vegetables. Chop the cabbage, dice the onion, peel and chop the carrots, chop the celery stalks, and mince the garlic cloves so everything is ready to cook.
- Sauté aromatics. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery, cooking them until softened and fragrant, about 5-7 minutes.
- Add spices. Stir in the ground turmeric, ground cumin, ground black pepper, and paprika. Cook for another 1-2 minutes to toast the spices and develop their flavors.
- Add cabbage and liquids. Add the chopped cabbage, undrained diced tomatoes, and 4 cups of vegetable broth to the pot. Stir well to combine all ingredients.
- Simmer the soup. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for approximately 25-30 minutes or until the cabbage and other vegetables are tender.
- Season and finish. Taste and add salt as needed. Remove from heat and stir in optional lemon juice for brightness. Garnish with fresh chopped parsley if desired.
- Serve hot. Ladle the soup into bowls and enjoy this nourishing, fat-burning cabbage soup warm as a light meal or detox dish.
Notes
- You can use chicken broth instead of vegetable broth for a richer flavor.
- Add lemon juice just before serving for a fresh, vibrant finish.
- This soup stores well in the refrigerator for up to 4 days and freezes well for longer storage.
- Adjust salt and spices according to your taste preferences.
- Add a pinch of chili flakes if you prefer a spicier soup.
