A healthy, low-calorie soup packed with fresh vegetables that keeps me full and satisfied while supporting my wellness goals. This simple cabbage soup feels light yet hearty, making it perfect for days when I want something nourishing, detoxifying, and easy to prepare.
Why You’ll Love This Recipe
I like how this soup gives me the comfort of a warm meal without weighing me down. The cabbage adds volume and fiber, while the mix of carrots, celery, and onions builds flavor naturally. It’s easy to customize, cooks in one pot, and makes enough for several days. I often make a big batch when I want a simple, wholesome meal that helps me feel refreshed and energized.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, celery, and bell peppers. Sauté for 5 minutes until softened and fragrant.
Add the minced garlic and cook for 1 minute, stirring constantly.
Stir in the chopped cabbage and cook for another 5 minutes, allowing it to slightly wilt.
Pour in the diced tomatoes and vegetable broth. Add oregano, basil, red pepper flakes, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25 to 30 minutes, or until the vegetables are tender.
Taste and adjust seasoning as needed. I sometimes let it simmer uncovered for another 10 minutes for a richer flavor.
Serve warm and enjoy.
Servings And Timing
This recipe makes about 6 to 8 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Add lean protein such as cooked chicken breast, ground turkey, or white beans for extra heartiness.
Make it spicy by increasing red pepper flakes or adding cayenne pepper.
Stir in chopped spinach or kale near the end of cooking for added nutrition.
Blend part of the soup for a thicker texture if I prefer it creamier.
Change up the flavor with herbs like thyme, rosemary, or parsley.
Storage/Reheating
I keep leftovers in airtight containers in the fridge for up to 4 days.
To reheat, I warm the soup on the stovetop over medium heat until hot, adding a little broth or water if it thickens.
For longer storage, I freeze portions for up to 3 months, then thaw overnight in the refrigerator before reheating.
FAQs
How many calories are in one serving?
Each serving contains roughly 80 to 100 calories, depending on the broth and exact portion size.
Can I make this soup vegan?
Yes, I simply use vegetable broth and skip any animal-based ingredients.
Can I cook this in a slow cooker or Instant Pot?
Yes. For the slow cooker, I cook on low for 5 to 6 hours. For the Instant Pot, I cook on high pressure for 5 minutes and release the pressure manually.
Can I freeze this soup?
Absolutely. It freezes beautifully for up to 3 months. I cool it completely before transferring it into freezer-safe containers.
Does cabbage cause bloating?
Cabbage can cause mild bloating for some people because it’s high in fiber, but cooking it thoroughly often makes it easier to digest.
Conclusion
This cabbage fat-burning soup has become one of my favorite light meals. It’s simple, inexpensive, and packed with flavor while staying low in calories. Whenever I want a healthy, comforting bowl of soup that supports my goals, I make this one—it always leaves me feeling full and refreshed.
Cabbage Fat-Burning Soup is a low-calorie, fiber-rich vegetable soup that’s hearty, flavorful, and ideal for supporting wellness goals. It’s easy to make, packed with nutrients, and great for meal prep or a gentle detox.
