Cabbage Fat-Burning Soup

Description

Cabbage Fat-Burning Soup is a light, low-calorie vegetable soup traditionally used in short-term weight-loss meal plans. Packed with nutrient-dense vegetables and fiber, it’s designed to be filling without adding excess calories. The soup is naturally vegan, gluten-free, and loaded with vitamins, making it both cleansing and energizing.

Ingredients for Cabbage Fat-Burning Soup

• 1 medium head cabbage, chopped

• 6 cups vegetable broth (or chicken broth for non-vegan)

• 1 large onion, diced

• 2–3 carrots, sliced

• 2–3 celery stalks, sliced

• 1 green bell pepper, chopped

• 2–3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (no added salt)

• 1–2 cups green beans (fresh or frozen)

• 1–2 tsp olive oil (optional)

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp black pepper (or to taste)

• ¼ tsp chili flakes (optional for spice)

• Salt to taste (optional)

Instructions

1. Sauté Aromatics (Optional for Flavor):
   In a large soup pot, heat olive oil over medium heat. Add onions, garlic, celery, and bell pepper. Sauté for 4–5 minutes until softened.

2. Add Vegetables & Broth:
   Add carrots, cabbage, green beans, diced tomatoes (with juice), and broth to the pot.

3. Season & Simmer:
   Stir in oregano, basil, black pepper, and chili flakes (if using). Bring to a boil, then reduce heat to low.

4. Cook Until Tender:
   Simmer uncovered for 20–30 minutes until all vegetables are tender.

5. Taste & Adjust:
   Add salt if needed and adjust seasonings.

6. Serve Hot:
   Enjoy immediately, or store in the fridge for up to 5 days. Freezes well for 2–3 months.

Notes

• The soup is most flavorful if made the day before and reheated.

• You can blend a portion for a creamier texture without adding cream.

• For variety, add zucchini, spinach, or mushrooms in the last 10 minutes of cooking.

• If following a strict fat-burning diet, avoid adding starchy vegetables like potatoes or corn.

Tips

• Use low-sodium broth to keep the soup healthy and prevent bloating.

• Add fresh herbs (parsley, dill, or cilantro) at the end for extra flavor.

• Make it spicier with cayenne pepper or hot sauce to boost metabolism.

• Drink plenty of water alongside the soup for best cleansing results.

Servings

• Makes about 8 servings (1½ cups each).

Nutritional Info (Per Serving)

• Calories: ~70

• Protein: 2g

• Carbohydrates: 13g

• Fiber: 4g

• Fat: 0.5–1g

• Sodium: ~250mg (varies by broth)

• Sugar: 6g

• Vitamin C: 60% DV

• Vitamin A: 80% DV

Benefits

• Weight Management: Low-calorie, high-fiber, keeps you full longer.

• Detox Support: Hydrating and rich in antioxidants that help flush toxins.

• Digestive Health: Fiber from vegetables aids in healthy digestion.

• Heart Health: Low in fat and sodium (if using low-sodium broth).

• Immunity Boost: High in vitamin C and other immune-supporting nutrients.

Q&A

Q1: Can I eat this soup all week for weight loss?
A: Yes, but it’s best used short-term (5–7 days) and combined with a balanced plan. Prolonged use without other nutrients may cause deficiencies.

Q2: Can I freeze cabbage soup?
A: Yes! Cool completely, then freeze in airtight containers for up to 3 months.

Q3: Can I add protein to make it more filling?
A: Absolutely. Try adding shredded chicken, beans, or lentils without compromising the healthiness.

Q4: Does it really burn fat?
A: The soup itself doesn’t “melt” fat — it’s simply low-calorie and filling, which can lead to a calorie deficit and weight loss.

Q5: Can I make it in a slow cooker?
A: Yes. Combine all ingredients, cook on low for 6–8 hours or high for 3–4 hours.