Description
A healthy and flavorful Cabbage Fat Burning Soup packed with nutrient-rich vegetables and aromatic herbs, designed to support weight loss and detoxification with a low-calorie, gluten-free, and vegan-friendly profile.
Ingredients
Scale
Vegetables
- 1 small head green cabbage, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 (14.5 oz) can diced tomatoes
Liquids & Oils
- 6 cups low-sodium vegetable broth
- 1 tablespoon olive oil
Spices & Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt (optional)
- ¼ teaspoon red pepper flakes (optional)
- Juice of ½ lemon (optional)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare the base vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5–7 minutes until the vegetables have softened and become fragrant.
- Add additional vegetables: Incorporate the chopped green and red bell peppers and sliced zucchini into the pot. Cook for an additional 3–4 minutes, allowing these vegetables to soften while maintaining some texture.
- Cook the cabbage: Stir in the chopped cabbage and let it cook until slightly wilted, approximately 5 minutes, stirring occasionally to ensure even cooking.
- Add liquids and seasonings: Pour in the canned diced tomatoes along with their juices and the low-sodium vegetable broth. Add dried basil, dried oregano, black pepper, salt if using, and red pepper flakes to the soup. Stir to combine all ingredients well.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and allow the soup to simmer uncovered for 25–30 minutes. This slow simmer ensures all vegetables become tender and flavors meld together.
- Adjust seasoning and finish: Taste the soup and adjust seasoning as needed. Optionally, add a squeeze of fresh lemon juice for brightness. Serve the hot soup garnished with fresh parsley if desired.
Notes
- This soup is excellent for meal prep and can be refrigerated for up to 5 days or frozen for longer storage.
- To boost protein content, consider adding beans such as white beans or chickpeas, or shredded cooked chicken.
- The recipe is flexible and you can vary the vegetables according to seasonality and preference.
