Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup

Do you want a delicious way to kickstart your weight loss journey? Try making Cabbage Fat-Burning Soup! This flavorful soup is not just tasty but also healthy. Packed with fresh vegetables and nutritious ingredients, it’s a great choice for anyone looking to eat better and feel energized.

Why Make This Recipe

Cabbage Fat-Burning Soup is perfect for several reasons:

• Low in Calories: It’s a great option if you’re watching your weight.
• Nutrient-Rich: Full of vitamins and minerals from fresh vegetables.
• Easy to Prepare: You can make it quickly, even on a busy day.
• Versatile: Enjoy it as a meal or a snack.

Why not give it a try? You might love how it makes you feel!

How to Make Cabbage Fat-Burning Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup celery, diced
• 1 cup white or yellow onion, diced
• 1 green bell pepper, diced
• 1 cup carrots, diced
• 2–3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can diced tomatoes (basil, oregano, garlic flavor)
• 1/2 head of cabbage, chopped
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• A few shakes of black pepper
• 1/2 teaspoon salt (optional)

Directions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add diced celery, onions, bell peppers, and carrots.
3. Sauté until the vegetables are slightly tender.
4. Stir in minced garlic and cook until fragrant.
5. Pour in chicken broth.
6. Add diced tomatoes and chopped cabbage.
7. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cook until the cabbage is tender.
9. Stir in oregano, basil, red pepper flakes, black pepper, and salt (if using).
10. Taste the broth and adjust seasoning as needed.
11. Serve and enjoy!

How to Serve Cabbage Fat-Burning Soup

Serve this soup hot. Enjoy it on its own or pair it with whole-grain bread for a complete meal. It’s a comforting dish that can be savored any time of the year!

How to Store Cabbage Fat-Burning Soup

Store any leftovers in an airtight container. This soup keeps well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating.

Tips to Make Cabbage Fat-Burning Soup

• Use Fresh Ingredients: The fresher the veggies, the better the flavor!
• Customize It: Feel free to add more of your favorite vegetables or proteins.

Variation

You can turn this soup into a vegetarian or vegan dish by replacing chicken broth with vegetable broth. This way, you still keep the savory taste while catering to different dietary needs.

FAQs

1. Can I make Cabbage Fat-Burning Soup ahead of time?
   Yes, it tastes even better the next day after the flavors have melded.

2. Is this soup suitable for a low-carb diet?
   Yes, this soup is low in carbohydrates and high in fiber, making it a good option for low-carb diets.

3. What can I add for more flavor?
   Consider adding spices like cumin or herbs like thyme for an extra kick!

Enjoy making this Cabbage Fat-Burning Soup and love the way it makes you feel!

Cabbage Fat-Burning Soup

A healthy and delicious soup packed with fresh vegetables, perfect for kickstarting your weight loss journey.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 80

Ingredients Method Notes

Ingredients

  

For the soup base

• 2 tablespoons olive oil
• 1 cup celery, diced
• 1 cup white or yellow onion, diced
• 1 cup carrots, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
• 14 oz can diced tomatoes (basil, oregano, garlic flavor)
• 1/2 head of cabbage, chopped

For seasoning

• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• A few shakes of black pepper
• 1/2 teaspoon salt (optional)

Method

 

Cooking

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add diced celery, onions, bell peppers, and carrots.
3. Sauté until the vegetables are slightly tender.
4. Stir in minced garlic and cook until fragrant.
5. Pour in chicken broth.
6. Add diced tomatoes and chopped cabbage.
7. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cook until the cabbage is tender.
9. Stir in oregano, basil, red pepper flakes, black pepper, and salt (if using).
10. Taste the broth and adjust seasoning as needed.
11. Serve and enjoy!

Notes

Store leftovers in an airtight container. Soup keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months.