A hearty, low-calorie soup packed with nutrient-dense cabbage and vegetables, perfect for boosting metabolism and supporting weight loss goals.

1 medium head of cabbage, chopped

2 carrots, sliced

2 celery stalks, chopped

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

2 zucchini, sliced

1 can (14.5 oz) diced tomatoes, with juice

4 cups vegetable broth

1 teaspoon olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon lemon juice (optional)

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In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté for 2-3 minutes, or until fragrant.
Add carrots, celery, bell pepper, and zucchini to the pot, stirring to combine. Cook for another 5 minutes, stirring occasionally.
Pour in vegetable broth, diced tomatoes (with juice), cabbage, thyme, oregano, salt, and pepper. Stir everything together.
Bring the soup to a boil, then reduce heat to low and let simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
Adjust seasoning with salt, pepper, and lemon juice, if desired. Serve hot and enjoy the fresh, fat-burning goodness!

The lemon juice adds a hint of brightness, but it’s optional based on your taste preference.
This soup can be stored in the refrigerator for up to 5 days.
Reheat leftovers on the stove or in the microwave as needed.
Feel free to add your favorite spices for additional flavor.