Cabbage Fat-burning Soup Recipe

There's something undeniably comforting about a big, steamy bowl of Cabbage Fat-burning Soup simmering on the stove. The savory aroma of garlic, herbs, and slow-cooked vegetables fills the kitchen, promising a wholesome meal that's as nourishing as it is satisfying.

I discovered this soup during a post-holiday reset, looking for something hearty yet low-calorie to balance out all the indulgent meals. It quickly became a staple—not just for its weight-loss benefits, but because it's ridiculously flavorful, filling, and easy to throw together with pantry staples. Whether you're meal prepping or simply craving something warm and light, this soup checks all the boxes.

Let’s take a look at why this humble cabbage soup deserves a spot in your regular rotation.

Why You'll Love This Cabbage Fat-burning Soup

Get ready to meet your new favorite soup for healthy eating and feel-good comfort. This Cabbage Fat-burning Soup isn't just another diet recipe—it's a flavorful, nutrient-packed powerhouse that makes clean eating something to look forward to.

First off, it’s incredibly easy to make. With one pot and a handful of fresh vegetables, this soup comes together in under an hour. There's no fancy technique required—just some chopping and simmering. It's the kind of recipe anyone can master.

It’s naturally low in calories and fat, but still deeply satisfying. Thanks to the fiber-rich cabbage and hearty mix of vegetables, each bowl fills you up without weighing you down. It’s perfect for anyone looking to cut back without feeling deprived.

Great for meal prep and leftovers. This soup stores beautifully in the fridge or freezer, and the flavor actually deepens after a day or two. Make a big batch and enjoy it all week long.

Totally customizable. Whether you're vegan, vegetarian, or looking to add some extra protein, this soup adapts easily to your dietary needs. You can tweak the ingredients without losing the essence of what makes it so delicious.

Once you see how easy and satisfying this soup is, you'll want to keep a pot on hand all winter long.

Ingredients Notes

What makes this Cabbage Fat-burning Soup so special is its simplicity. It uses affordable, everyday ingredients that come together to create something greater than the sum of its parts. Here’s a closer look at a few key players.

Cabbage is, of course, the star of the show. Green cabbage works best here, offering a mild, slightly sweet flavor that softens beautifully as it simmers. It's low in calories, high in fiber, and surprisingly filling. Slice it into thin ribbons so it cooks down evenly.

Onions and garlic form the aromatic base of the soup. Sautéing them at the beginning helps build a rich, savory foundation for the broth. I like using yellow onions for their balanced sweetness, and don’t skimp on the garlic—it adds so much depth.

Carrots and celery add color, texture, and subtle sweetness. They also bring a familiar "chicken soup" flavor that makes this dish comforting and nostalgic, even without any meat. Dice them evenly for consistent cooking.

Diced tomatoes provide acidity and brightness, keeping the soup from feeling too one-note. Canned tomatoes work perfectly, especially fire-roasted or low-sodium versions. They add body to the broth and pair well with the cabbage.

Vegetable broth ties everything together. Use a good-quality low-sodium broth so you can control the salt. If you’re not strictly vegetarian, chicken broth also works well and adds extra richness.

As for equipment, all you need is a large soup pot or Dutch oven, a sharp knife, and a cutting board. Nothing fancy—just your basic kitchen tools.

How To Make This Cabbage Fat-burning Soup

Making this soup couldn’t be easier. Everything happens in one pot, making cleanup a breeze and the process stress-free.

Start by heating a tablespoon of olive oil in a large pot over medium heat. Once hot, add your chopped onions, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and the onions turn translucent. This step helps develop a flavorful base for the broth.

Next, stir in the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn it—burnt garlic can turn bitter quickly.

Add your chopped cabbage to the pot and toss to combine. The volume will look huge at first, but don’t worry—cabbage cooks down significantly as it simmers. Give everything a good stir so the cabbage gets coated in the aromatic base.

Pour in the diced tomatoes (with their juices) and vegetable broth. Season with salt, black pepper, a pinch of red pepper flakes for heat (optional), and a few sprigs of thyme or a teaspoon of dried Italian seasoning. Stir well and bring everything to a gentle boil.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 25–30 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally and adjust the seasoning to taste before serving.

In total, you’re looking at about 45 minutes from start to finish, and the result is a pot of soup that’s brimming with color, comfort, and clean flavor.

Storage Options

This soup is practically made for make-ahead meals. It stores well, freezes beautifully, and tastes even better the next day.

Let the soup cool completely before transferring to airtight containers. In the fridge, it’ll stay fresh for up to 5 days. You can portion it out for easy grab-and-go lunches or store the whole batch for quick dinners.

For longer storage, freeze the soup in single-serve portions or larger containers. It keeps well in the freezer for up to 3 months. Just leave a little space at the top of the container to allow for expansion as it freezes.

When reheating, you can warm the soup gently on the stovetop over medium heat, or microwave individual portions in a microwave-safe bowl. If the broth thickens after chilling, just add a splash of water or broth to loosen it up.

Variations and Substitutions

One of the best things about this Cabbage Fat-burning Soup is how easily it adapts to what you have on hand or what you're craving.

Want to make it heartier? Add a can of white beans or chickpeas for extra protein and fiber. They blend seamlessly into the soup and make it more filling without adding much fat.

Craving a bit more protein? Stir in cooked shredded chicken, lean ground turkey, or even sliced turkey sausage. Add it in the final few minutes of cooking so it heats through without overcooking.

If you’re in the mood for extra spice, try tossing in a dash of cayenne pepper, a few drops of hot sauce, or even some chopped jalapeños while sautéing the veggies. It adds a lively kick that plays well with the cabbage.

For a low-carb variation, you can reduce the number of carrots or swap in more leafy greens like spinach or kale at the end of cooking. They'll wilt beautifully into the hot broth and add a nutrient boost.

Not a fan of tomatoes? You can leave them out entirely and swap in a little lemon juice or apple cider vinegar at the end for brightness. The soup will be clearer but just as tasty.

Don’t be afraid to play around—this soup is forgiving and flexible, so go ahead and make it your own.

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