Cabbage Fat Burning Soup

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Hearty, vibrant, and loaded with fresh vegetables, Cabbage Fat Burning Soup is more than just a comforting meal—it’s a bowl full of nourishment. Often referred to as a “detox soup,” this recipe is ideal for anyone looking to reset their system or simply enjoy a flavorful, low-calorie dish. The mix of cabbage, tomatoes, carrots, and herbs comes together in a warm, savory broth that satisfies without weighing you down.

Whether you’re kicking off a wellness journey, searching for easy meal prep ideas, or just want something cozy and delicious, this soup checks all the boxes. It’s naturally low in fat, full of fiber, and packs a punch of taste that will keep you coming back for more. Make a big pot and enjoy it through the week—it’s just as good reheated as it is fresh off the stove.

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Ingredients for this Cabbage Fat Burning Soup

• 1/2 head of green cabbage, chopped
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes (with juice)
• 6 cups vegetable broth (or chicken broth)
• 1 tsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

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Step 1: Sauté the Base Vegetables

Start by heating the olive oil in a large soup pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Stir occasionally to prevent sticking and to release their natural sweetness.

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Step 2: Add Garlic and Bell Pepper

Toss in the minced garlic and chopped bell pepper. Cook for another 2 minutes, letting the garlic become fragrant and the pepper start to soften. This adds depth and a lovely aromatic base to your soup.

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Step 3: Incorporate Cabbage and Tomatoes

Stir in the chopped cabbage and the entire can of diced tomatoes (including juice). Mix well so the cabbage gets evenly distributed with the other vegetables.

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Step 4: Pour in Broth and Season

Add the vegetable or chicken broth to the pot. Sprinkle in the basil, oregano, crushed red pepper flakes (if using), and season with salt and black pepper. Give everything a good stir to combine.

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Step 5: Simmer to Perfection

Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 25–30 minutes, or until the cabbage and other vegetables are tender. Stir occasionally to keep flavors well mixed.

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Step 6: Taste and Garnish

Taste the soup and adjust seasoning if needed. Once ready, ladle into bowls and garnish with fresh parsley for a pop of color and freshness.

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Storage Instructions

Cabbage Fat Burning Soup stores beautifully, making it an excellent choice for meal prep and busy weeks.

• Refrigerator: Let the soup cool to room temperature before transferring it into airtight containers. It will keep fresh in the refrigerator for up to 5 days.
• Freezer: For longer storage, pour the cooled soup into freezer-safe containers or resealable bags. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen on the stovetop over low heat.
• Reheating: Warm leftovers on the stove over medium heat or in the microwave. Add a splash of water or broth if it’s too thick.

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Estimated Nutrition

Approximate values per serving (based on 6 servings):

• Calories: 80
• Protein: 2g
• Fat: 1.5g
• Carbohydrates: 15g
• Fiber: 4g
• Sugars: 6g
• Sodium: 500mg (can vary based on broth and added salt)

This soup is naturally low in fat and calories, high in fiber, and rich in vitamins A and C—perfect for a light yet filling meal.

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Frequently Asked Questions

1. Is Cabbage Fat Burning Soup good for weight loss?

Yes, it’s low in calories and high in fiber, making it a great option for those trying to lose weight or maintain a healthy diet.

2. Can I add protein to this soup?

Absolutely! Try adding cooked shredded chicken, turkey, tofu, or even a scoop of cooked lentils for an extra protein boost.

3. Is this soup spicy?

Not inherently, but the optional crushed red pepper flakes can add a mild kick. Adjust to your spice preference.

4. Can I make this in a slow cooker?

Yes! Just add all the ingredients to your slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.

5. Can I use red cabbage instead of green?

You can, but it will change the color and slightly alter the flavor. Green cabbage is milder and better suited for this dish.

6. Is it okay to skip some vegetables?

Definitely. Customize the soup with what you have—zucchini, green beans, or spinach are great additions or substitutions.

7. How often can I eat this soup?

You can eat it daily if you’d like, especially as part of a balanced diet. It’s light and easy on the stomach.

8. What should I serve with this soup?

It pairs well with a slice of whole grain bread, a side salad, or some lean grilled protein for a complete meal.

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