Why You’ll Love This Recipe
Cabbage Fat-burning Soup is not just another bowl of veggies; it’s a delightful mix of flavors and textures that helps keep your body in shape. Packed with nutritious ingredients, this soup is low in calories but high in taste. Plus, it’s super easy to make! Whether you’re looking to shed a few pounds or simply enjoy a healthy meal, this soup is the perfect companion for your weight loss journey.
How to Make Cabbage Fat-burning Soup
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:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté until they are soft, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped cabbage and sauté for a few more minutes until it starts to soften.
- Pour in the diced tomatoes (with their juice) and the vegetable or chicken broth.
- Add the ground turmeric, cumin, black pepper, paprika, and salt. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes.
- Once done, add the lemon juice and adjust the seasoning if necessary.
- Garnish with fresh parsley if desired and serve hot.
Tips to Make Cabbage Fat-burning Soup
- For extra flavor, let the soup simmer longer; the flavors deepen over time.
- Feel free to customize by adding other vegetables like bell peppers or zucchini.
- If you like it spicy, toss in a pinch of red pepper flakes.
How to Serve Cabbage Fat-burning Soup
Serve this soup hot in bowls, and consider pairing it with whole-grain bread for a hearty meal. It’s also great as a starter before your main dish. Enjoy it on its own, or top it off with fresh herbs for that extra zing.
How to Store Cabbage Fat-burning Soup
Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to a week, making it a great option for meal prep. If you want to keep it longer, consider freezing it in portions for up to three months. Just remember to let it thaw before reheating.
Variation
You can add proteins like chopped chicken or beans to make it more filling. Additionally, trying different herbs like basil or thyme can bring new flavors to the mix.
FAQs About Cabbage Fat-burning Soup
1. Is this soup vegetarian or vegan?
Yes, this soup can easily be made vegan by using vegetable broth and skipping any animal-based ingredients.
2. Can I add other vegetables to the soup?
Absolutely! Feel free to mix in any vegetables you have on hand, like bell peppers, spinach, or zucchini.
3. How many calories does a bowl of this soup have?
A bowl of Cabbage Fat-burning Soup typically has around 50-100 calories, depending on added ingredients.
4. Can I make this soup in advance?
Yes, it’s perfect for meal prep! It tastes even better after being stored for a day, as the flavors meld together.
Give this soup a try, and enjoy a warm, comforting bowl of goodness while supporting your dietary goals!
PrintCabbage Fat-burning Soup
A delightful mix of flavors and textures, this low-calorie Cabbage Fat-burning Soup is perfect for weight loss and healthy meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté until they are soft, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped cabbage and sauté for a few more minutes until it starts to soften.
- Pour in the diced tomatoes (with their juice) and the vegetable or chicken broth.
- Add the ground turmeric, cumin, black pepper, paprika, and salt. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes.
- Once done, add the lemon juice and adjust the seasoning if necessary.
- Garnish with fresh parsley if desired and serve hot.
Notes
For added flavor, let the soup simmer longer. Customize by adding other vegetables or spices for variation.
