Cabbage Fat Burning Soup
A low-calorie, fiber-rich soup made with cabbage, carrots, celery, and tomatoes, perfect for a light meal or reset after heavy eating.
Ingredients
Vegetables
- 1 head head of cabbage, chopped (about 6–8 cups) Chopped into bite-sized pieces.
- 2 pieces carrots, diced Diced for even cooking.
- 2 stalks celery stalks, chopped Chopped to match size of carrots.
- 1 piece onion, chopped Add depth of flavor.
- 3 cloves garlic, minced Minced for flavor infusion.
- 1 can diced tomatoes (14–15 oz) With juices for added flavor.
- 6 cups vegetable broth Use low-sodium for more control over salt.
Spices and Oil
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 teaspoon paprika Adds a warm taste.
- 1 tablespoon olive oil For sautéing the vegetables.
Instructions
Preparation
- Heat a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic. Cook, stirring, until the onion is translucent and fragrant (about 3–4 minutes).
- Add the chopped cabbage, diced carrots, and chopped celery. Sauté for 4–5 minutes, stirring occasionally so the cabbage begins to soften but still keeps some structure.
Cooking
- Pour in the can of diced tomatoes (with juices) and the vegetable broth. Sprinkle in the salt, black pepper, and paprika. Stir to combine.
- Increase heat to bring the soup to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 30–40 minutes until all vegetables are tender and flavors are melded.
- Taste and adjust seasoning with more salt, pepper, or a pinch of smoked paprika if you like smokiness. Serve warm.
Notes
Can substitute olive oil with avocado oil or butter for richness. Add a splash of lemon juice at the end for brightness. For a heartier soup, stir in a cup of cooked beans at the end.