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Cabbage Fat-Burning Soup: A Wholesome, Low-Calorie Delight

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A nourishing, low-calorie cabbage soup packed with fiber-rich vegetables and spices, designed to support metabolism and aid in weight management. Perfect as a detox-friendly, comforting meal ready in under an hour.

Ingredients

1 medium head of cabbage, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 onion, diced

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained

1 tablespoon olive oil

4 cups vegetable broth (or chicken broth for extra flavor)

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

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in minced garlic and cook 1-2 minutes more.
  2. Add chopped cabbage, turmeric, cumin, paprika, and black pepper. Stir well to coat cabbage evenly with spices.
  3. Pour in vegetable broth and add diced tomatoes with their juices. Stir and bring to a simmer.
  4. Lower heat to low, cover pot, and cook for 25-30 minutes until cabbage is tender.
  5. Taste and adjust salt as needed. Add lemon juice if desired. Serve warm, garnished with fresh parsley if using.

Notes

  • Add protein by incorporating shredded chicken, beans, or tofu.
  • For a spicy version, add red chili flakes or hot sauce.
  • Swap in zucchini, bell peppers, or mushrooms for variety.
  • Use fresh dill, thyme, or cilantro as alternative herbs.
  • Vegetable broth can be substituted with chicken or beef broth for richer flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat on stovetop or microwave until warmed through.
  • Red cabbage can be used instead of green cabbage.
  • Omit carrots for a stricter keto-friendly version.
  • Can be cooked in a slow cooker: low for 6-8 hours or high for 3-4 hours.
  • Blend or mash some vegetables to thicken the soup.
  • Serve with crusty bread, side salad, or grilled chicken for a fuller meal.
  • Adding beans like kidney beans or chickpeas boosts protein and heartiness.
  • Use canned vegetables if fresh are unavailable, but drain and rinse to reduce sodium.
  • Enhance flavor with apple cider vinegar, lemon juice, or fresh herbs like basil or thyme.
  • Flavors improve if soup is made ahead and refrigerated overnight.

Nutrition

Find it online: https://recipesbyjanet.com/cabbage-fat-burning-soup-a-wholesome-low-calorie-delight/