Description
This Cabbage Fat-burning Soup is a flavorful, low-calorie, and nutritious soup packed with fresh vegetables and warming spices like turmeric and cumin. It is easy to prepare and perfect for a comforting meal that supports metabolism and weight loss efforts. The soup combines cabbage, carrots, celery, bell pepper, tomatoes, and a medley of spices simmered to tender perfection in vegetable broth, with a fresh herb garnish for brightness.
Ingredients
Scale
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)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Liquids & Oil
- 1 tablespoon olive oil
- 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
Garnish
- Fresh parsley or cilantro, for garnish
Instructions
- Prepare the aromatics: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant, making sure not to burn it.
- Sauté the vegetables: Stir in the diced carrots, celery, and optional bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften but still retain a slight bite, which enhances texture and flavor depth.
- Add cabbage and tomatoes: Add the chopped cabbage and the can of diced tomatoes with their juice to the pot. Stir well to combine all ingredients, even if the pot seems quite full, as the cabbage will wilt and reduce in volume during cooking.
- Season and simmer: Sprinkle in turmeric, cumin, black pepper, and optional cayenne pepper. Pour in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and let simmer gently for 15-20 minutes until cabbage is tender and flavors meld beautifully.
- Finish and serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish each serving generously with fresh parsley or cilantro to add a fresh, herbal note.
Notes
- Optional bell pepper and cayenne pepper can be omitted for mild flavor or personal preference.
- Using vegetable broth keeps this recipe vegetarian and vegan; chicken broth adds richness but is not vegetarian.
- For a spicier kick, increase cayenne pepper carefully to taste.
- This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- Add a squeeze of lemon juice or a dash of vinegar at the end for extra brightness if desired.
