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Healthy cabbage soup recipe for weight loss

Weight Loss Cabbage Soup

A delicious and nourishing soup that’s perfect for weight loss, packed with vibrant vegetables and comforting flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon extra-virgin olive oil A smooth addition to add richness.
  • 1 medium onion (chopped) Adds depth and a touch of sweetness.
  • 4 medium carrots (chopped) Brings color and healthy carbs.
  • 4 stalks celery (chopped) Adds a wonderful crunch.
  • 4 cloves garlic (minced) Enhances the flavors beautifully.
  • 4 cups chopped cabbage (half head) Offers a juicy and satisfying texture.
  • 1 medium bell pepper (chopped) Adds a pop of color and a dash of sweetness.
  • 1 medium zucchini (chopped) Makes the soup heartier.
  • 1 14-ounce can diced tomatoes Adds acidity that brightens the overall flavor.
  • 8 cups bone broth (or low-sodium vegetable broth) Adds essential nutrients.
  • 1 leaf bay leaf Infuses the soup with a subtle flavor.
  • 1 teaspoon oregano Complements the vegetables.
  • 1 teaspoon basil Enhances the dish immensely.
  • ½ teaspoon red pepper flakes For a touch of heat.
  • 1 teaspoon salt (optional) Adjust to your preference.
  • ½ teaspoon black pepper Brings everything together.

Method
 

Preparation using Instant Pot
  1. Set your Instant Pot to the sauté setting. Add the olive oil and heat for 1 minute.
  2. Add the onion, carrots, and celery, sautéing until softened (about 5-7 minutes).
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the chopped cabbage, bell pepper, zucchini, diced tomatoes, broth, bay leaf, and spices. Stir to combine.
  5. Secure the lid on the Instant Pot, close the steam vent, and set it to HIGH pressure. Cook for 4 minutes.
  6. When the timer goes off, wait another 5 minutes, then carefully use the quick release valve.
  7. Season to taste with salt and pepper before serving.
Preparation using Stovetop
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion, carrots, and celery, cooking until they soften (about 5 minutes).
  3. Add the garlic and sauté for 1 minute longer.
  4. Stir in the cabbage, bell pepper, zucchini, diced tomatoes, broth, bay leaf, and spices. Mix well.
  5. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  6. Season to taste with salt and pepper before serving.
Preparation using Slow Cooker
  1. Add all the ingredients to the slow cooker, ensuring everything is well combined.
  2. Cook on LOW for 8 hours or on HIGH for 5 hours.

Notes

For added protein, consider mixing in some shredded chicken or beans. Experiment with different spices like thyme and cumin for a unique flavor profile. A squeeze of fresh lemon juice right before serving can brighten the soup's flavors. If you prefer a thicker soup, blend a portion of it before serving.