This Cabbage Fat-Burning Soup is your go-to detox-in-a-bowl—loaded with fiber-rich veggies, a savory tomato broth, and metabolism-boosting ingredients that make healthy eating feel like a hug in a mug. It’s one of those recipes that makes you feel better with every spoonful: comforting, nourishing, and surprisingly filling for such a low-calorie dish. Whether you’re trying to reset after an indulgent weekend or just want something light and wholesome, this soup’s got your back.
Table of Contents
Why You’ll Love This Recipe
- Naturally low in calories, but big on flavor
- Packed with fiber and nutrients to keep you satisfied
- Easy to prep and perfect for batch cooking
- Great for digestion and metabolism support
- Completely plant-based and gluten-free
- Warm, comforting, and cozy on a cold day
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Lunch / Dinner |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 6 bowls |
| Focus Keyphrase | Cabbage Fat-Burning Soup |
| Dietary Info | Vegan, Gluten-Free, Low-Calorie |
Ingredients
Here’s what you’ll need to whip up this feel-good soup (no measurements here—scroll to the recipe card below for the exact amounts!):
- Green cabbage – The star of the show! Full of fiber and volume, making the soup hearty but light.
- Carrots – Add natural sweetness and a pop of color.
- Celery – Brings in that classic soup base flavor and crunch.
- Onion – Builds the savory depth right from the start.
- Garlic – For a bold kick of aromatic goodness.
- Bell peppers – Boosts the vitamin C and adds brightness.
- Crushed tomatoes – Forms the tangy, rich base of the broth.
- Vegetable broth – Keeps it light while infusing the soup with savory depth.
- Italian seasoning – A blend of herbs that ties it all together.
- Red pepper flakes (optional) – For a little metabolism-boosting heat.
- Fresh parsley or lemon juice (for serving) – Brightens it up at the end.
Scroll down to the recipe card below for exact measurements and step-by-step instructions!
How to Make Cabbage Fat-Burning Soup
Step 1: Sauté the Aromatics
In a large pot, heat a splash of olive oil over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Toss in the garlic and cook for another minute until fragrant.
Step 2: Add the Veggies
Stir in your chopped carrots, celery, and bell peppers. Cook for about 5 minutes until they begin to soften. This helps develop more flavor before adding the liquids.
Step 3: Stir in the Cabbage
Add the shredded cabbage and give it a good stir. Let it wilt slightly—this makes it easier to fit in the pot and evenly cook.
Step 4: Add Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. Stir in the Italian seasoning and red pepper flakes (if using). Bring to a boil.
Step 5: Simmer to Perfection
Reduce the heat and let the soup simmer uncovered for 20–25 minutes, or until the cabbage is tender and the flavors have melded beautifully.
Step 6: Finish and Serve
Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh parsley or a squeeze of lemon for a bright, refreshing finish.
Pro Tips
- Slice cabbage thinly for quicker cooking and better texture.
- Want it extra spicy? Add a dash of cayenne or a chopped jalapeño.
- The longer it simmers, the better it tastes—leftovers are.
Flavor Variations
- Add protein: Throw in white beans or lentils for a heartier bowl.
- Go green: Stir in spinach or kale at the end for an extra nutrient boost.
- Curry-style: Add curry powder and coconut milk for a warming twist.
- Asian-inspired: Swap Italian herbs for ginger, soy sauce, and sesame oil.
Craving more light and vibrant soups? You’ve got to try my Mediterranean Tomato Soup Recipe next—it’s silky, herby, and sunshine in a bowl. Perfect for rotating with this Cabbage Fat-Burning Soup all week long!
Serving Suggestions
- Pair with a slice of crusty whole grain bread
- Enjoy with a simple side salad
- Serve in a mug for a cozy afternoon pick-me-up
- Top with nutritional yeast or a sprinkle of vegan parmesan
Make-Ahead & Storage
This soup is meal prep magic! It holds up beautifully for days.
- Make-Ahead: Cook and store in the fridge for up to 5 days.
- Leftovers: Reheat on the stove or microwave—flavors only get better.
- Freezing: Freeze in airtight containers for up to 3 months.
Reheating Tips
- Microwave: Heat in 1-minute bursts, stirring in between.
- Stovetop: Warm gently over medium-low heat until hot.
- Add a splash of broth or water if it’s too thick after sitting.
FAQ
Does fat-burning cabbage soup work?
Yes, Cabbage Fat-Burning Soup can be a helpful part of a weight loss plan. It’s low in calories but high in fiber and water content, which helps keep you full and supports a calorie deficit—the key to shedding pounds.
Does cabbage really burn belly fat?
Cabbage doesn’t directly burn belly fat, but it’s a low-calorie, high-fiber veggie that helps reduce bloating and curb cravings. When you include it in meals like this Cabbage Fat-Burning Soup, it can support a slimmer waistline over time.
Which soup is best for losing belly fat?
Soups that are broth-based, veggie-loaded, and low in fat—like this Cabbage Fat-Burning Soup—are excellent for weight loss. They fill you up without weighing you down and can help replace higher-calorie meals with something light and nourishing.
Is cabbage good for losing weight?
Definitely! Cabbage is low in calories, high in fiber, and full of nutrients. It’s a fantastic ingredient for anyone looking to eat more volume while still staying in a calorie deficit—perfect for healthy weight loss.
Cabbage Fat-Burning Soup
Equipment
- Large Pot
- Cutting Board
- Chef’s Knife
- Wooden Spoon
Ingredients
Vegetables
- 1 head green cabbage shredded
- 2 carrots chopped
- 3 stalks celery sliced
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped, any color
Broth & Seasoning
- 1 can crushed tomatoes 14.5 oz
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- to taste salt and pepper
To Serve
- fresh parsley chopped, optional
- lemon juice optional
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another minute.
- Stir in the carrots, celery, and bell peppers. Cook for 5 minutes until slightly softened.
- Add the shredded cabbage and stir well. Let it wilt slightly to make room in the pot.
- Pour in the crushed tomatoes and vegetable broth. Stir in Italian seasoning and optional red pepper flakes. Bring to a boil.
- Reduce the heat and simmer uncovered for 20–25 minutes, until the cabbage is tender and flavors meld.
- Taste and adjust seasoning with salt and pepper. Serve hot with fresh parsley or a splash of lemon juice.