Description
A nourishing and fat-burning cabbage soup that’s perfect for detox and weight loss. Packed with nutrient-rich vegetables and herbs, this low-calorie, gluten-free, and vegan soup is easy to prepare and full of comforting flavors.
Ingredients
Scale
Vegetables
- 1 small head green cabbage, chopped
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- Optional: 1–2 cups fresh spinach or kale
Liquids
- 6 cups low-sodium vegetable or chicken broth
Oils & Spices
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Chop all the vegetables including cabbage, onion, carrots, celery, bell pepper, and mince the garlic to have them ready for cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5–7 minutes until the vegetables are softened and slightly translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its fragrance without burning.
- Combine Main Ingredients: Add chopped cabbage, green bell pepper, diced tomatoes with their juice, and broth to the pot. Mix everything well.
- Season Soup: Sprinkle in the dried oregano, thyme, paprika, salt, and pepper. Stir to evenly combine the spices with the vegetables and broth.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes until all vegetables are tender and flavors have melded together.
- Add Greens: If using spinach or kale, stir them into the soup during the last 5 minutes of cooking to wilt them without overcooking.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper as needed before serving hot.
Notes
- This soup is naturally low in calories and high in fiber, making it great for detox or weight-loss plans.
- You can customize the soup by adding zucchini, mushrooms, or green beans for variety and texture.
- Store leftovers in the refrigerator for up to 5 days or freeze for extended storage without loss of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
