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One-Pot Mushroom Rice Recipe

Cabbage Fat-burning Soup

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4.6 from 112 reviews

This Cabbage Fat-burning Soup is a vibrant, hearty, and low-calorie dish that’s loaded with fiber-rich vegetables and spiced just right. It’s perfect for anyone looking for a nourishing, flavorful soup that can support healthy eating goals, and it comes together in less than an hour with pantry staples and fresh veggies.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main Vegetables

  • 1 medium head of cabbage (about 6 cups, chopped)
  • 1 large onion, chopped
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 1 bell pepper, diced (optional)

Aromatics & Base

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth (or chicken broth)

Spices & Seasonings

  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt to taste
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Build the Flavor Base: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant. Stir often and be careful not to let the garlic burn.
  2. Add the Vegetables: Stir in the diced carrots, celery, and bell pepper (if using). Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften but still have a slight bite. This helps build texture and layered flavor into the soup.
  3. Incorporate Cabbage and Tomatoes: Add the chopped cabbage and the diced tomatoes with their juice to the pot. Stir well to combine everything, even if the pot seems very full. The cabbage will wilt and shrink as it cooks.
  4. Season and Simmer: Sprinkle in the turmeric, cumin, black pepper, and cayenne (if using). Pour in the vegetable broth and bring everything to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the cabbage is tender and the flavors meld together.
  5. Finish and Serve: Taste and adjust the seasoning with salt and additional pepper if needed. Serve ladled into bowls and garnish generously with fresh parsley or cilantro.

Notes

  • For a heartier soup, add extra veggies like zucchini or green beans during the simmering step.
  • Chicken broth can be used instead of vegetable broth for non-vegetarian options.
  • Prep all vegetables ahead of time to speed up the cooking process on busy weeknights.
  • This soup freezes well; cool completely and store in airtight containers for up to 3 months.
  • Add cooked shredded chicken or beans for extra protein, if desired.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegan

Nutrition

  • Serving Size: 1 large bowl (about 2 cups)
  • Calories: 90
  • Sugar: 7g
  • Sodium: 490mg
  • Fat: 2.5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://sophiasplate.com/cabbage-fat-burning-soup/