Description

This Cabbage Weight Loss Soup is a light, nutritious, and flavorful low-calorie recipe that features fresh vegetables simmered in a savory broth. Perfect for those aiming to lose weight or enjoy a healthy, comforting meal, this soup combines cabbage, carrots, celery, and tomatoes with aromatic herbs for a satisfying dish that is easy to prepare and promises to keep you full and energized.

Ingredients

Scale

Vegetables

1/2 head green cabbage, chopped
2 medium carrots, sliced
2 stalks celery, diced
4 cloves garlic, minced

Liquids & Canned Goods

1 can (14 oz) no-salt-added diced tomatoes
4 cups low-sodium vegetable broth

Herbs & Seasonings

2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
1 tbsp olive oil (for sautéing)

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Instructions

Prepare Vegetables: Chop the cabbage, slice the carrots, dice the celery, and mince the garlic to ensure all ingredients are ready for cooking.
Sauté Garlic: Heat olive oil in a large pot over medium heat, then add minced garlic and sauté for about 1 minute until fragrant and slightly golden, which brings out its flavor.
Sauté Vegetables: Add the chopped cabbage, sliced carrots, and diced celery to the pot and sauté for about 5 minutes until the vegetables start to soften, enhancing their natural sweetness and texture.
Add Tomatoes and Broth: Pour in the canned diced tomatoes with their juice and the vegetable broth. Stir everything together to combine the flavors evenly in the pot.
Season and Simmer: Add the bay leaves, dried oregano, dried thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld and the vegetables to cook through.
Finish and Serve: Remove the bay leaves before serving the soup hot. Optionally, garnish with fresh herbs like parsley or cilantro for added freshness and color.

Notes

Using low-sodium vegetable broth and no-salt-added tomatoes helps control the sodium content for a healthier meal.
Feel free to add other vegetables like green beans or bell peppers for variation and extra nutrients.
To make this soup vegan, ensure the vegetable broth you use contains no animal-derived ingredients.
You can store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month.
For added protein, consider serving with a side of cooked beans or lentils.