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Looking for a light, nourishing meal that actually satisfies? This weight loss cabbage soup is packed with fresh veggies, full of flavor, and ready in under an hour. With plenty of fiber and very few calories, it’s a simple way to reset, beat cravings, and support healthy digestion while still feeling full.
Every bowl is loaded with tender cabbage, naturally sweet carrots, juicy tomatoes, and a savory mix of garlic and onions, all simmered in an herb-infused vegetable broth. The result is a soothing, detox-friendly soup that’s both energizing and comforting.
Table of contents
Ingredients for Cabbage Weight Loss Soup
More than just a “diet soup,” this recipe is crave-worthy comfort food you’ll actually want to eat—nourishing, wholesome, and delicious down to the last spoonful. These ingredients are where it shines:
- Fire-roasted tomatoes: These smoky, slightly sweet tomatoes bring a deeper, more complex flavor than regular canned varieties. Go to the canned goods aisle for great organic options.
- Napa cabbage: This tender, slightly sweet cabbage is softer and more delicate than traditional green cabbage, making it perfect for quick-simmering soups. Find it near bok choy and other Asian greens in the produce section.
- Kimchi: The secret ingredient that brings gut health and serious flavor. You can find it at the refrigerated section near sauerkraut and pickles.
- Cannellini beans: Creamy, protein-rich, and full of fiber, these white beans make the soup more satisfying and help keep you full longer. Look for BPA-free cans and low-sodium options when possible. You can also find them dried in bulk bins.
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How to Make Weight Loss Cabbage Soup
This weight loss cabbage soup recipe comes together in one big pot using fresh veggies and pantry staples you probably already have on hand. With just a little chopping and simmering, you’ll have a nourishing, flavorful soup perfect for any day of the week. Here’s how to make it:
- Heat a splash of avocado oil over medium heat in a large soup pot. Add onion, garlic, celery, and carrots, and sauté until softened (about 5–7 minutes).
- Toss in the chopped Napa cabbage and stir well to combine. Let it cook down gently, stirring occasionally, until slightly softened.
- Pour in the fire-roasted tomato, minced garlic and spices. Give everything a good stir to combine.
- Add a good amount of vegetable stock in the mixture.
- Add creamy cannellini beans and kimchi into the simmering pot.
- Reduce the heat to let the soup simmer. Then, take off heat and stir in chopped fresh cilantro and a generous squeeze of lime juice.
Storing and Reheating
This soup is perfect for batch cooking, so don’t hesitate to make a big pot. Once the soup has cooled completely, portion it into airtight containers or mason jars for easy storage in the fridge. For longer-term meal prep, pour the soup into freezer-safe bags or containers and lay them flat in the freezer to save space. When you’re ready to reheat, simply warm it on the stovetop over medium heat or pop it in the microwave.
Recipe Tips
One of the best things about this cabbage soup diet recipe is it’s endlessly customizability. Whether you’re using up veggies in your fridge or craving something a little heartier, these simple swaps and flavorful add-ins make it easy to keep things interesting:
- Have extra produce to use up? Toss in bell peppers, mushrooms, spinach, kale, or cauliflower. Add heartier veggies earlier so they have time to cook, and more delicate ones (like greens) toward the end.
- Craving more heat? Adding some sliced jalapeño, or extra red pepper flakes can rev up the metabolism and add a gentle kick that balances the broth perfectly.
- Switch the broth: Swap the vegetable broth for mushroom broth, or even miso broth to deepen the flavor and support digestive health.
- Add a scoop of cooked brown rice, quinoa, or farro before serving. These whole grains soak up the broth beautifully and turn the soup into a satisfying one-bowl dinner.
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Weight Loss Cabbage Soup
Ingredients
- 1 tablespoon avocado oil
- 2 carrots diced
- ½ yellow onion diced
- 1 celery rib diced
- 1 (15-ounce) can fire-roasted tomatoes with green chilis canned
- 2 garlic cloves minced
- 1 head napa cabbage cored and chopped
- ¼ cup kimchi
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 1 (15-ounce) can cannellini beans rinsed
- ¼ cup chopped fresh cilantro
- dash cayenne pepper if needed
- 1 tablespoon lime juice
Instructions
- Heat oil in a large soup pot over medium heat. Add onions, carrot, celery, cook, stirring frequently, until softened, 10 to 12 minutes.
- Add cabbage; cook, stirring occasionally until slightly softened, about 10 minutes more.
- Add tomatoes, garlic, cumin, kimchi, broth, and beans. Cover and bring to a boil over high heat.
- Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
- Remove from heat and stir in cilantro and lime juice.
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Notes
- Storage Tips: Let the soup cool completely before refrigerating. Store in an airtight container for up to 5 days, or freeze in individual portions for up to 2 months.
- Broth Boost: Use low-sodium vegetable broth if you’re watching salt intake. For added depth, stir in a spoonful of white miso or a dash of tamari.
- Cabbage Options: Napa cabbage cooks down quickly and adds a mild flavor, but green cabbage or savoy are great substitutes if that’s what you have on hand.
- Add-Ins: Stir in baby spinach, kale, or chopped zucchini at the end of cooking for extra greens.
- Spice Control: The cayenne adds gentle heat—feel free to omit or increase based on your preference.
- Kimchi Tip: Add kimchi just before serving to retain its crunch and probiotic benefits.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
To make weight loss cabbage soup, start by sautéing onions, carrots, and celery in a bit of avocado oil until softened. Add chopped cabbage and cook until slightly tender. Stir in garlic, fire-roasted tomatoes, vegetable broth, spices like cumin and cayenne, and cannellini beans for fiber and protein. Simmer until all the veggies are tender, then finish with fresh lime juice and chopped cilantro for a burst of flavor. The result is a low-calorie, nutrient-rich soup that’s filling and satisfying, perfect for healthy meal prep.
While results vary, some people report losing 5 to 10 pounds in a week on the cabbage soup diet. However, much of this initial weight loss is water weight, not fat. The cabbage soup diet is a very low-calorie, short-term plan, and it’s not meant for long-term use. For sustainable weight loss, it’s best to enjoy cabbage soup as part of a balanced, whole-food diet rather than relying on restrictive meal plans.
Weight loss cabbage soup is made with wholesome, low-calorie ingredients that keep you full and energized. The base includes avocado oil for sautéing, followed by a flavorful mix of yellow onion, carrots, and celery. Crisp Napa cabbage adds bulk and fiber, while fire-roasted tomatoes bring smoky richness. Garlic and warming spices like ground cumin and cayenne pepper enhance both taste and metabolism support.
Vegetable broth ties everything together, and cannellini beans provide plant-based protein to help you stay satisfied. Optional additions like kimchi offer a gut-healthy probiotic boost, while a splash of lime juice and fresh cilantro brighten the final flavor.
My favorite flavor this week so far. I was thinking this would be great on top of some corn beef and a crusty roll, but then that wouldn’t be helpful for losing the weight!
This one was not one of the better ones for us this week. We didn’t have fire roasted tomatoes or the right beans (not sure where those cans disappeared to before today). Which I know will make the soup taste totally different. We do plan on trying it again with the correct beans, tomatoes, and a few add ins (greens of some kind and a jalapeño for sure).
I think this would be a very good warming soup on those cold snowy days this winter!
We liked the Napa cabbage, our first time eating it.
Next time we will omit the cayenne pepper.
All in all we enjoyed it and will make it again.
This is my first time f making weight loss cabbage soup. I was a little apprehensive, but this was pretty good. I did use the kimchi and cayenne. I also added handful of kale and dash os coconut amino acids. (I didn’t have tamari or miso).
Correction -coconut aminos.
A delightful light soup with lots of flavor! The kimchi and lime definitely make a difference. So easy to prepare. Yum, yum!
This soup is super yummy and contains kimchi! Loved the flavors!
I didn’t get to make this tonight due to extraneous circumstances but have all the ingredients for after the challenge. I will review it after that for sure.
I was positively surprised by the taste of this soup. I liked the light taste of the broth and the spiciness. The lime juice is such a great adding because it tames and balances and softens the spicy soup!
Ran out of carrots, so I used bell peppers, sweet potatoes, and a habanero. Easy to make and very flavorful!
When I was a kid there were two foods I refused to eat: liver and cabbage. The family rule was eat “it” or go to bed without dinner. I skipped every cabbage meal for years. And today, making cabbage soup, I was both skeptical and anxious. Here’s the miracle: I LOVE IT! Weight Loss Cabbage Soup is delicious, filling yet light, cozy and flavorful. I have been reformed and will embrace cabbage at last. Enjoy!
I loved this soup – nice flavors. This the first time I used Kimchi and was pleased with the taste. The fire roasted tomatoes and the cannellini beans were perfect. A filling meal.
This is my new favorite cabbage soup. Napa cabbage makes the soup so much sweeter and milder than the round head of cabbage. I had a huge cabbage, so I only used 1/2 because the recipe from the challenge listed the quantity in cups. Enjoying this soup challenge and I look forward to another.
Great tasting soup, very reminiscent of the weight loss cabbage soup from WW but with more flavor. I liked that it called for napa cabbage instead of regular green cabbage.
I really ended up liking this soup. I did add a second can of beans to up the protein level, and added more lime juice, and cilantro, which I think really pushed it over the top and made it really yummy.
Loved this soup! I used butternut squash instead of carrots due to a carrot allergy and skipped the optional kimchi since the only kimchi I could find all had carrots included. I tasted the soup before serving it up and it seemed bland so was very surprised how it tasted after adding the final ingredients of lime juice, cayenne pepper and cilantro. Definitely do not skip on adding those final ingredients as they really make this soup stand out. The dash of cayenne was just the right amount of heat, too. This will be a soup to make a big bunch and keep on hand for quick meals.
Good spicy “vegetable” soup! It may be too spicy for some people. It definitely had a good amount of veggies we would probably at more beans.