Name: Cabbage Fat-Burning Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 medium head cabbage, chopped (about 6–8 cups) (Use green or savoy; red cabbage will tint the broth.); 1 piece onion, diced; 2 pieces carrots, peeled and chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 14.5 oz can diced tomatoes, undrained; 4 cups vegetable broth (Or chicken broth for extra depth.); 1 tablespoon olive oil; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1/2 teaspoon paprika (Smoked paprika can add a deeper note.); to taste Salt (Use low-sodium broth to better control salt levels.); 1 tablespoon fresh parsley, chopped (Optional, for garnish.); 1 tablespoon lemon juice (Optional, adds brightness.)

I first made this cabbage soup on a rainy weeknight when the fridge was bare and a head of cabbage was begging for attention. It turned into one of those simple, punchy bowls that feel light yet utterly satisfying — spicy turmeric, bright tomatoes, and plenty of cabbage and carrots. People search for “fat-burning” soups because they want low-calorie, filling meals that help with weight control; this recipe delivers flavor, fiber, and ease without pretending to be a miracle cure. For another comforting, lemon-bright soup idea, try this zesty Greek avgolemono when you want a different kind of comforting bowl.

Why you’ll love this dish

This is a budget-friendly, pantry-friendly soup that comes together fast. It’s great for weeknight dinners, meal-prep lunches, or a light supper after a long day. Cabbage is high in fiber and low in calories, tomatoes add acidity and umami, and the warm spices make the soup feel substantial even when you’re keeping the calories in check. If you’re feeding kids or picky eaters, the vegetables soften and blend into a forgiving texture that most palates accept.

“Bright, cozy, and surprisingly filling — I made a pot and had leftovers for two lunches. Perfect for busy weeks.” — home cook review

If you like hearty, vegetable-forward broths, you might also appreciate the gentle greens and umami of this wholesome bok choy chicken soup for another quick weeknight option.

The cooking process explained

Quick overview so you know what to expect: sauté aromatics, toast the spices, add cabbage and tomatoes, then simmer in vegetable broth until tender. Total hands-on time is minimal — most of the work is chopping. This recipe uses simple stove-top techniques: sweating onions, toasting spices briefly to release oils, and a short simmer so vegetables stay tender but not mushy. If you like a softer texture, simmer a little longer.

For a similar cozy vegetable base with a creamy finish, check this broccoli and potato soup to compare textures and techniques.

What you’ll need

1 medium head of cabbage, chopped (about 6–8 cups)
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 depth)
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)

Notes and substitutions:

Broth: vegetable broth keeps it vegetarian; low-sodium is best so you control salt.
Cabbage: use green or savoy — red cabbage works but will tint the broth.
Spices: smoked paprika can add a deeper note; add red pepper flakes for heat.
Protein: for a heartier bowl, stir in cooked shredded chicken or a can of drained beans near the end.

Cooking method

Prepare the vegetables: chop the cabbage into bite-sized pieces, dice the onion, peel and chop the carrots, slice the celery, and mince the garlic.
Warm a large pot over medium heat and add 1 tablespoon olive oil. Add the diced onion and cook, stirring occasionally, until translucent — about 3–4 minutes.
Add the garlic, carrots, and celery. Sauté for 2–3 minutes to start softening them.
Add turmeric, cumin, black pepper, and paprika. Stir for about 30 seconds to toast the spices and bloom their flavors; you should smell them become more fragrant.
Add the chopped cabbage and stir. Cook 4–5 minutes until it begins to wilt but still has some structure.
Pour in the diced tomatoes with their juices and the 4 cups of broth. Increase heat until the pot reaches a gentle boil.
Lower the heat and simmer uncovered for 15–20 minutes, until the carrots and cabbage are tender and flavors have melded. Taste and adjust salt.
Remove from heat and stir in 1 tablespoon lemon juice and chopped parsley if using — this brightens the whole pot. Serve hot.

For a spicier or protein-forward variation, you can lean on ideas from this Cajun chicken pasta soup to add heat and shredded chicken.

Best ways to enjoy it

Bowl it up with crusty whole-grain bread for dipping.
Serve over a scoop of cooked quinoa or brown rice to make it a full meal.
Garnish with a dollop of plain Greek yogurt for creaminess and extra protein.
Top with chopped fresh herbs, a squeeze of lemon, or a sprinkle of toasted seeds for texture.

Storage and reheating tips

Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers and leave 1" headspace for expansion.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat until piping hot, adding a splash of broth or water if it’s thickened. Avoid boiling hard when reheating so the cabbage stays tender and doesn’t break down too much.
Food safety: Reheat to 165°F (74°C) before eating. Discard if left at room temperature more than 2 hours.

Pro chef tips

Don’t overcook the cabbage: aim for tender-crisp unless you prefer a silkier texture.
Bloom spices in fat: toasting the spices in olive oil for 30 seconds releases essential oils and deepens flavor.
Layer flavor: the tomatoes and lemon at the end add both acidity and umami, balancing the warm spices.
Quick meal-prep: chop vegetables ahead and store in the fridge; cook when ready for a 25–30 minute dinner.

Creative twists

Add protein: stir in cooked white beans, shredded rotisserie chicken, or cooked lentils for more staying power.
Make it creamy: blend half the soup for a creamier texture without dairy, or finish with a splash of coconut milk.
Go spicy: add 1/2 teaspoon crushed red pepper or a diced jalapeño with the aromatics.
Asian spin: swap cumin and turmeric for grated ginger, a splash of soy sauce, and finish with sesame oil and scallions.

FAQ

Q: Is this soup really “fat-burning”?
A: No single food burns fat on its own. This soup is low in calories and high in fiber and water, which helps with satiety and weight management when paired with an overall calorie-controlled diet and regular activity.

Q: How long does it take to make?
A: Prep time is about 10–15 minutes; cook time is 20–25 minutes. Total time is roughly 30–40 minutes from start to finish.

Q: Can I use frozen cabbage or pre-shredded cabbage?
A: Yes — frozen or pre-shredded cabbage works in a pinch. Reduce simmer time slightly since frozen cabbage can soften faster.

Q: Can I make this in an Instant Pot?
A: Use the sauté function for the aromatics and spices, then add remaining ingredients and cook on high pressure for 3–4 minutes with a quick release. Texture may be softer.

Q: How many servings does this recipe make?
A: The recipe yields about 4–6 bowls depending on portion size.

Conclusion

This Cabbage Fat-Burning Soup is a smart, flavorful option when you want something light, easy, and satisfying. If you want to compare this version with classic takes on the idea, see the original inspiration at The Original Fat Burning Cabbage Soup – Frugal Hausfrau, and for a well-known variation you can read the long-standing Cabbage Fat-Burning Soup Recipe to explore different ingredient ratios and tips.