Description

This Cabbage Fat-burning Soup is a healthy, vibrant, and flavorful dish designed to be both nourishing and filling. Loaded with fiber-rich vegetables like cabbage, carrots, and celery, the soup gets a flavor boost from aromatic garlic, sweet bell pepper, and warming spices like turmeric and cumin. Simmered in a savory broth and finished with a refreshing herb garnish, it’s the perfect low-calorie, veggie-packed meal for kickstarting healthy eating or supporting weight management.

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

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Instructions

Build the Flavor Base: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for about 30 seconds more, just until fragrant—be careful not to let it brown.
Add the Vegetables: Add the diced carrots, celery, and bell pepper (if using) to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften but still retain a bit of crunch, especially the carrots.
Incorporate Cabbage and Tomatoes: Add the chopped cabbage along with the can of diced tomatoes (including juices) to the pot. Mix everything thoroughly. The cabbage will seem bulky at first but will shrink considerably as it cooks.
Season and Simmer: Sprinkle in the turmeric, cumin, black pepper, and cayenne (if desired). Pour in the vegetable broth. Stir, then increase the heat and bring the soup to a gentle boil. Once boiling, lower the heat, cover, and simmer for 15-20 minutes until the cabbage is tender and the flavors have melded together.
Final Seasoning and Serve: Taste the soup and adjust with additional salt and pepper as needed. Ladle the hot soup into bowls and garnish generously with chopped fresh parsley or cilantro before serving.

Notes

For a non-vegetarian option, chicken broth can be used in place of vegetable broth.
Add extra veggies like zucchini or green beans for more variety and nutrients.
Prep all veggies in advance and store them covered in the fridge for even quicker assembly.
Soup stores well in the fridge for up to 5 days and freezes beautifully for later meals.
Spice level is adjustable—omit or reduce cayenne pepper for a milder soup.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main-course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 85
Sugar: 7g
Sodium: 460mg
Fat: 2.5g
Saturated Fat: 0.3g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg