Description
This Cabbage Fat-burning Soup is a flavorful and nourishing vegetable soup designed to support weight loss and detoxification. Packed with fresh vegetables such as cabbage, bell peppers, carrots, and leafy greens, it offers a low-calorie, nutrient-dense meal option that is vegan, gluten-free, and low in fat. The soup’s aromatic herbs and optional lemon juice add brightness and depth, making it a tasty, comforting dish perfect for any meal.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 head green cabbage, chopped
- 2 cups fresh spinach or kale (optional)
Liquids
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups low-sodium vegetable or chicken broth
- Juice of 1/2 lemon (optional)
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Heat the oil and sauté aromatics. In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and minced garlic and sauté for 2 to 3 minutes until fragrant and translucent.
- Add and cook the veggies. Stir in the sliced carrots, celery, and chopped green and red bell peppers. Continue cooking for an additional 5 minutes, stirring occasionally, to soften the vegetables.
- Add cabbage. Incorporate the chopped cabbage and cook for 3 to 4 minutes until the cabbage starts to wilt.
- Add liquids and seasonings. Pour in the diced tomatoes with their juice and the 6 cups of low-sodium vegetable or chicken broth. Season the soup with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and optionally 1/4 teaspoon crushed red pepper flakes.
- Simmer the soup. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes until all the vegetables are tender and flavors meld.
- Add leafy greens. If using, stir in 2 cups of fresh spinach or kale in the last 5 minutes of cooking, allowing them to wilt but retain color and nutrients.
- Finish with lemon juice. Just before serving, add the juice of half a lemon to brighten the flavors, then ladle the soup into bowls and serve hot.
Notes
- This soup can be refrigerated for up to 5 days and freezes well for future meals.
- To make the soup more filling, add cooked chicken, white beans, or quinoa.
- For an oil-free version, sauté the vegetables using water instead of olive oil.
