Description
A hearty and healthy Cabbage Fat-burning Soup packed with nutrient-rich vegetables and warming spices. This easy-to-make soup combines cabbage, carrots, celery, and peppers simmered in a flavorful broth, perfect for a light and cleansing meal that supports weight management and boosts metabolism.
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
Liquids
- 1 tablespoon olive oil
- 1 can (14.5 oz) diced tomatoes
- 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
- Build the Flavor Base: 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 becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the Vegetables: Stir in the diced carrots, celery, and bell pepper if using. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften but retain some bite, enhancing the soup’s texture and flavor complexity.
- Incorporate Cabbage and Tomatoes: Add the chopped cabbage and the diced tomatoes with their juice to the pot. Stir well to combine all ingredients thoroughly. Although the pot may seem full, the cabbage will wilt and reduce in volume during cooking.
- Season and Simmer: Sprinkle in turmeric, cumin, black pepper, and cayenne pepper if using. Pour in the vegetable broth and increase heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes until the cabbage softens and flavors meld together.
- Finish and Serve: Taste the soup and adjust seasoning with salt and additional black pepper if needed. Ladle the soup into bowls and garnish generously with fresh chopped parsley or cilantro before serving.
Notes
- For a spicier kick, increase the cayenne pepper to 1 teaspoon.
- Use chicken broth instead of vegetable broth for a non-vegetarian variant.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- Garnish with fresh herbs to add brightness and aroma.
- Omitting bell pepper makes the soup suitable for nightshade-sensitive individuals.
