I love this light and nutritious cabbage soup—packed with vibrant vegetables and flavorful spices. It’s low in calories but big on satisfaction, making it perfect for a wholesome meal, gentle detox, or meal prep. Cabbage Fat-Burning Soup

Why You’ll Love This Recipe

I adore how easy it is to make—just chop, toss, and simmer. It warms me up on chilly nights, supports my metabolism, and still keeps things healthy. It’s vegan, gluten-free, and full of flavor without weighing me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium head cabbage
2 carrots
2 celery stalks
2 cloves garlic
1 onion
1 tbsp fresh parsley
1 (14.5 oz) can tomatoes
4 cups vegetable broth
1 tbsp lemon juice
½ tsp ground black pepper
½ tsp paprika
Salt, to taste
1 tsp turmeric
1 tbsp olive oil
1 tsp ground cumin

Directions

I start by heating olive oil in a large pot over medium heat.
Then I sauté the chopped onion and garlic until fragrant (about 2–3 minutes).
I add carrots, celery, tomatoes (with their juice), parsley, cumin, paprika, turmeric, salt, and pepper. I stir everything together for another 2–3 minutes.
Next, I mix in the chopped cabbage, pour in the vegetable broth and lemon juice.
I bring it to a boil, then reduce the heat and let it simmer gently for about 15–20 minutes, until all the vegetables are tender.
I taste and adjust seasoning before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes puree half the soup for a thicker texture and leave the rest chunky.
For a protein boost, I add cooked chickpeas, white beans, or shredded chicken.
I swap in other veggies I have on hand—like bell peppers, zucchini, or green beans—for added variety.

Storage/reheating

I let the soup cool, then keep it in airtight containers in the fridge for up to 5 days. To reheat, I gently warm it on the stove or microwave, adding a splash of broth or water if it’s thickened too much. It also freezes beautifully for up to 3 months—thaw in the fridge overnight before reheating.

FAQs

What makes this soup “fat-burning”?

I call it fat-burning because it’s low in calories and high in fiber, helping to keep me full while supporting my metabolism.

Can I make this in a slow cooker?

Absolutely. I put all chopped ingredients into a slow cooker, set it on low for about 6–8 hours, and get the same comforting flavor with minimal effort.

Is it really vegan?

Yes, I use vegetable broth and no animal products. I do sometimes add shredded chicken or beans later if I want more protein.

Can I spice it up?

Definitely. I’ve added ginger, cayenne, or red pepper flakes for extra warmth.

Can I use homemade broth?

I always prefer homemade vegetable broth—it adds depth. But store-bought works perfectly well too.

Conclusion

This cabbage fat-burning soup is one of my go-to healthy comfort foods. It’s easy, budget-friendly, and endlessly adaptable. I hope it warms your belly and brightens your week as much as it does mine.