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Healthy cabbage fat-burning soup recipe for weight loss and nutrition.

Cabbage Fat-Burning Soup

This budget-friendly, pantry-friendly soup features spicy turmeric, bright tomatoes, and plenty of cabbage and carrots, making it a light yet satisfying meal for weight control.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 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
Canned Goods
  • 1 14.5 oz can diced tomatoes, undrained
  • 4 cups vegetable broth Or chicken broth for extra depth.
Spices & Oils
  • 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.
Finishing Touches
  • 1 tablespoon fresh parsley, chopped Optional, for garnish.
  • 1 tablespoon lemon juice Optional, adds brightness.

Method
 

Preparation
  1. Chop the cabbage into bite-sized pieces, dice the onion, peel and chop the carrots, slice the celery, and mince the garlic.
Cooking
  1. 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.
  2. Add the garlic, carrots, and celery. Sauté for 2–3 minutes to start softening them.
  3. Add turmeric, cumin, black pepper, and paprika. Stir for about 30 seconds to toast the spices and bloom their flavors.
  4. Add the chopped cabbage and stir. Cook for 4–5 minutes until it begins to wilt but still has some structure.
  5. Pour in the diced tomatoes with their juices and the 4 cups of broth. Increase heat until the pot reaches a gentle boil.
  6. Lower the heat and simmer uncovered for 15–20 minutes, until the carrots and cabbage are tender and flavors have melded.
  7. Taste and adjust the salt. Remove from heat and stir in lemon juice and chopped parsley if using. Serve hot.

Notes

For a heartier bowl, stir in cooked shredded chicken or a can of drained beans near the end. Refrigerate for up to 4 days or freeze in portions for up to 3 months.