By This Cabbage Fat-burning Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Cabbage Fat-burning Soup captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cabbage Fat-burning Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 medium head of cabbage, chopped
1 large onion, chopped
2 large carrots, sliced
2 bell peppers (any color), chopped
3 celery stalks, chopped
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1-2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon ground turmeric (optional, for added health benefits)
1/2 teaspoon black pepper
1 tablespoon lemon juice (optional, for a bright flavor)
Salt, to taste
PREPARATION STEPS
Sauté the Vegetables: In a large pot, add a splash of olive oil over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent.
Add the Veggies: Stir in the chopped cabbage, sliced carrots, chopped bell peppers, and chopped celery. Cook for about 5-7 minutes, stirring occasionally.
Add the Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.
Season the Soup: Add dried thyme, ground turmeric (if using), black pepper, and salt to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
Finish with Lemon Juice: If desired, stir in the lemon juice for a bright flavor just before serving.
Serve and Enjoy! Ladle the soup into bowls and enjoy this healthy, fat-burning delight!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
