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Spicy Fat Burning Cabbage Soup - A Bold, Light, and Satisfying Bowl

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium jalapeño or serrano, minced (seeded for less heat)
  • 2 ribs celery, sliced
  • 1 red bell pepper, diced
  • 4 cups green cabbage, thinly sliced (about 1/2 medium head)
  • 1 medium carrot, sliced into thin coins
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium vegetable or chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1 tablespoon soy sauce or coconut aminos (for umami)
  • 1 tablespoon apple cider vinegar or lemon juice (for brightness)
  • 1/4 cup chopped fresh parsley or cilantro
  • Optional: 1/2 teaspoon chili powder or chipotle powder for extra heat

Method
 

  1. Sweat the aromatics: Heat the olive oil in a large pot over medium heat. Add onion, celery, and bell pepper. Cook 5–6 minutes, stirring, until softened and fragrant.
  2. Add the heat and garlic: Stir in garlic and jalapeño. Cook 1 minute until the garlic smells toasty, not burnt.
  3. Bloom the spices: Add smoked paprika, cumin, red pepper flakes, black pepper, and optional chili powder. Stir 30 seconds to coat the vegetables and release the spices’ aroma.
  4. Build the broth: Add tomato paste and cook 1 minute. Pour in the diced tomatoes and broth. Stir in soy sauce. Bring to a steady simmer.
  5. Simmer the cabbage: Add cabbage and carrots. Reduce heat to medium-low and simmer 20–25 minutes, until the cabbage is tender but not mushy.
  6. Finish and taste: Stir in apple cider vinegar or lemon juice. Taste and adjust salt, pepper, and heat. Add more red pepper flakes if you want it spicier.
  7. Garnish and serve: Ladle into bowls and top with chopped parsley or cilantro. Serve hot.