Why You’ll Love This Recipe

This hearty soup combines vibrant vegetables and a comforting broth to make a satisfying, low-calorie meal. The star ingredient—cabbage—adds volume and fibre, helping you feel full without loading up on calories. The blend of onions, carrots, bell pepper and tomatoes offers natural sweetness and colour, while the broth ties it all together. Whether you’re looking for a light dinner, a make-ahead lunch or just want to enjoy something wholesome, this soup is versatile and easy to customize.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large onion, chopped
• 2 large carrots, sliced
• 3 celery stalks, chopped
• 2 bell peppers (any colour), chopped
• 1 medium head of cabbage, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1-2 cloves garlic, minced

Directions

1. In a large soup pot, add the chopped onion, sliced carrots, chopped celery and chopped bell peppers. Sauté (if using oil) until the vegetables begin to soften.
2. Add the minced garlic and stir for about 1 minute until fragrant.
3. Add the chopped cabbage and the can of diced tomatoes (with their liquid).
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Once boiling, reduce the heat and simmer the soup for about 20-30 minutes, or until the cabbage and carrots are tender.
6. Taste and adjust seasoning as needed (salt, pepper, herbs if desired).
7. Serve hot in bowls.

Servings and timing

Makes approximately 6 servings.
Prep time: about 10 minutes
Cook time: about 25-30 minutes
Total time: around 35-40 minutes

Variations

• Swap vegetable broth for chicken broth (if you use animal-based products) for added richness.
• Add extra vegetables such as zucchini, green beans or chopped spinach for more bulk.
• Introduce spices: a pinch of red pepper flakes, ground cumin or smoked paprika can give it a flavour boost.
• For a protein‐boosted version, stir in cooked shredded chicken, or rinsed beans (though beans will raise the calorie count).
• If you like a stronger tomato flavour, use 1 can slightly larger (e.g., 28 oz) or add tomato paste.
• Make it slower‐cook style: after sautéing the veggies, transfer to a slow cooker and cook on low for 4-6 hours.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat: warm gently on the stove or in a microwave until hot throughout. If the soup has thickened after refrigeration, add a little broth or water to loosen it.
• You can freeze this soup: allow to cool, transfer to freezer-safe containers (leaving space for expansion), freeze up to 2-3 months. Thaw in the fridge overnight, then reheat as above.

FAQs

What kind of cabbage works best?

Green cabbage is the classic choice and holds up well in soups. Red cabbage can also be used, though it may alter the colour of the broth and flavour slightly.

Is this really a “fat-burning” soup?

The term “fat-burning” is more of a marketing phrase. While the soup is low in calories and high in fibre (which helps fullness), it doesn’t magically burn fat. It supports a lighter meal choice when combined with a healthy overall diet and activity.

Can I make this completely vegan?

Yes — the version above uses vegetable broth and only vegetables. Just ensure your broth is vegan.

How can I make it spicier?

Add red pepper flakes, a chopped jalapeño, cayenne powder, or a dash of hot sauce to give the soup some heat.

Can I add meat or other protein?

Absolutely. You could stir in cooked shredded chicken, turkey, lean ground beef (drained), or even canned beans for added protein. Just note that adding these will increase the calorie and fat content.

Is this soup good for meal prep?

Yes — it reheats well and can be stored in the fridge or frozen, making it a great option to cook once and eat multiple times.

Can I use a slow cooker or Instant Pot?

Yes — after sautéing the vegetables, you can move everything into a slow cooker on low for 4-6 hours or use an Instant Pot on the “Soup” or “Manual” setting for about 10-15 minutes, depending on your model.

What sides go well with this soup?

A slice of whole-grain bread, a small salad, or some steamed rice work nicely. For a lighter option, pair the soup with raw vegetable sticks.

How can I adjust it for fewer calories?

Keep it as is (which is already low calorie due to mostly vegetables and broth). Use low-sodium broth and skip adding oils or heavy toppings to keep calories minimal.

Conclusion

This cabbage “fat-burning” soup is a simple, wholesome, vegetable-packed meal that fits well into a balanced lifestyle. It’s easy to prepare, flexible in how you adapt it, and ideal when you want something light yet satisfying. Whether you’re cooking for one or feeding several people, this soup offers a comforting bowl of nourishment.

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