I still remember the first time I walked into a cozy kitchen, filled with the comforting aroma of sautéed vegetables. My grandmother would often make a big pot of soup, especially during the colder months. It felt like a warm hug in a bowl. This Low Calorie Cabbage Fat Burning Soup takes me back to those cherished moments. It matters because it’s not just a simple recipe; it’s a way to nourish our bodies without sacrificing flavor. You can enjoy it anytime, especially when you want something healthy but satisfying. This soup is special because it’s packed with fresh vegetables and is incredibly low in calories while still keeping you warm and full.
Why Make This Recipe
This Low Calorie Cabbage Fat Burning Soup is a perfect choice for anyone looking to enjoy a wholesome meal without adding extra calories. It’s simple to make, uses everyday ingredients, and is great for those who want to slim down while still feeling satisfied. The fresh vegetables provide essential nutrients, and the flavors meld beautifully as it simmers. Plus, it’s a fantastic way to clear out the fridge of leftovers. Eating this soup regularly can help you feel lighter, healthier, and more energized.
How to Make Low Calorie Cabbage Fat Burning Soup
Ingredients:
- 1 medium head of cabbage, chopped
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: herbs (like thyme or parsley)
Directions:
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add garlic, carrots, and celery, cooking for another 3-4 minutes.
- Stir in bell pepper and cabbage, cooking for an additional 5 minutes.
- Pour in the vegetable broth and diced tomatoes. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes until the vegetables are tender.
- Adjust seasoning and serve hot.
How to Serve Low Calorie Cabbage Fat Burning Soup
This soup is best served hot, directly from the pot. You can enjoy it on its own or pair it with whole grain bread for a heartier meal. Top each bowl with fresh herbs for a burst of flavor.
How to Store Low Calorie Cabbage Fat Burning Soup
To store the soup, let it cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 4-5 days. If you want to keep it for longer, freeze it in portions for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Tips to Make Low Calorie Cabbage Fat Burning Soup
- Chop all vegetables uniformly to ensure even cooking.
- Feel free to add any vegetables you have on hand, like zucchini or green beans.
- For added flavor, sprinkle some herbs on top just before serving.
Variation
You can make this soup heartier by adding lean proteins like chicken or beans. To spice things up, consider adding a pinch of red pepper flakes or some fresh chili peppers.
FAQs
1. Can I use frozen vegetables for this soup?
Yes, frozen vegetables work well and can save you prep time. Just add them in at the same time as the fresh vegetables.
2. Is this soup vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth.
3. Can I add more seasoning to this soup?
Absolutely! Feel free to adjust the salt, pepper, and herbs to suit your personal taste.
Low Calorie Cabbage Fat Burning Soup
Ingredients
Vegetable Base
- 1 medium head cabbage, chopped
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 6 cups vegetable broth Use low-sodium for a healthier option.
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Optional Add-Ins
- to taste herbs (like thyme or parsley) For garnish and additional flavor.
Method
Preparation
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add garlic, carrots, and celery, cooking for another 3-4 minutes.
- Stir in bell pepper and cabbage, cooking for an additional 5 minutes.
Cooking
- Pour in the vegetable broth and diced tomatoes. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes until the vegetables are tender.
- Adjust seasoning and serve hot.