Why Make This Recipe
This Low Calorie Cabbage Fat Burning Soup is a fantastic choice for anyone looking to shed some pounds while enjoying delicious food. It is loaded with vegetables that are low in calories but high in nutrients. This soup is not only healthy but also hearty and satisfying. It can help you feel full without adding too many calories to your diet. Plus, it’s easy to make and perfect for meal prep!
How to Make Low Calorie Cabbage Fat Burning Soup
Ingredients:
- 1 head of cabbage, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks of celery, chopped
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
Directions:
- In a large pot, sauté the onion, garlic, carrots, and celery until softened.
- Add the chopped cabbage, bell pepper, and diced tomatoes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and add salt, pepper, oregano, and thyme.
- Let it simmer for about 30 minutes or until all the vegetables are tender.
- Serve warm and enjoy your healthy soup!
How to Serve Low Calorie Cabbage Fat Burning Soup
This soup is great served warm. You can enjoy it as a standalone dish or pair it with a slice of whole-grain bread for a more filling meal. It also works well as a starter for lunch or dinner. Garnish with fresh herbs like parsley for an added touch!
How to Store Low Calorie Cabbage Fat Burning Soup
You can store this soup in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to cool it completely before placing it in the freezer. To reheat, simply warm it on the stove or microwave until heated through.
Tips to Make Low Calorie Cabbage Fat Burning Soup
- Feel free to add more veggies or adjust the quantities to your liking. Zucchini or spinach make great additions!
- For a spicier kick, add a pinch of red pepper flakes or some chopped jalapeño.
- If you want a creamier texture, blend a portion of the soup and then mix it back in.
Make-Ahead & Meal-Prep Guide
This is a meal-prep MVP: light, filling, and easy to batch.
Cook now, enjoy all week: Make the soup as written, cool quickly (15–20 minutes, stirring a few times), then portion into airtight containers. Refrigerate up to 5 days.
Freezer plan: Cool completely and freeze in meal-size portions for up to 3 months. For the best veggie texture, leave the soup a touch under-tender before freezing; it will finish softening when you reheat.
Reheat like a pro: Warm gently over medium-low, stirring occasionally. If it thickens, whisk in 1–2 tablespoons water or broth at a time until it’s sip-smooth.
Lunch boxes: Pack single servings with a lemon wedge and a pinch of fresh parsley in a separate cup. Add right before eating to brighten flavors.
Flavor refreshers: A squeeze of lemon, a splash of apple cider vinegar, or a dash of red pepper flakes wakes up the veggies without adding calories.
Variation
You can make this soup with different flavors by adding herbs like basil or dill. You could also swap the vegetable broth for chicken broth if you prefer. For a protein boost, consider adding cooked chicken or beans.
FAQs
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 cups chopped fresh tomatoes (3–4 medium). If you want a smoother broth, peel first by scoring an “X,” blanching 30 seconds, and slipping off the skins—totally optional. Fresh tomatoes can be less concentrated than canned, so simmer 5 extra minutes to develop flavor. Taste at the end and adjust salt; a tiny pinch of sugar can balance extra acidity if needed.
Is this soup gluten-free?
It can be—and usually is—as long as your vegetable broth is certified gluten-free. Most whole veggies and spices are naturally GF, but always check labels for hidden starches or cross-contamination (especially in broth, spice blends, and pre-shredded veggies). If you’re highly sensitive, stick to single-ingredient spices and a clearly labeled GF broth.
Can I make this soup in advance?
Absolutely. In fact, the flavors meld beautifully by day two. Cook as directed, cool completely, and refrigerate up to 5 days or freeze up to 3 months. Reheat gently on the stovetop or in the microwave (short bursts, stirring between). If the soup tastes mellow after chilling, finish with a pinch of salt, a squeeze of lemon, or a splash of vinegar to brighten without adding calories.
Cabbage Fat Burning Soup
Ingredients
Vegetable Ingredients
- 1 head cabbage, chopped
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium bell pepper, chopped
- 1 can diced tomatoes About 14.5 oz
- 4 cups vegetable broth Can use chicken broth as an alternative
- 2 cloves garlic, minced
Seasoning Ingredients
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
Instructions
Cooking
- In a large pot, sauté the onion, garlic, carrots, and celery until softened.
- Add the chopped cabbage, bell pepper, and diced tomatoes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and add salt, pepper, oregano, and thyme.
- Let it simmer for about 30 minutes or until all the vegetables are tender.
- Serve warm and enjoy your healthy soup!