80-Calorie Low Calorie Cabbage Soup That Melts Fat Fast

You know those days when you want something warm, filling, and actually good for you? This low calorie cabbage soup has been my go-to for years—whether I’m resetting after the holidays or just need a light, cozy meal that won’t weigh me down. I first stumbled on this recipe during a post-vacation “detox” phase (read: I ate my weight in pasta abroad), and wow, did it save me. The magic? It’s crazy simple, with just a handful of pantry staples, and that humble cabbage transforms into something surprisingly delicious. Plus, at 80 calories a bowl, you can have seconds without guilt. My kids even dunk crusty bread in it—high praise from the “where’s the meat?” crowd. It’s the kind of recipe that proves healthy doesn’t have to mean boring or complicated.

Table of Contents

Table of Contents

Why You’ll Love This Low Calorie Cabbage Soup

Oh, where do I even start? This soup is my kitchen MVP for so many reasons. First off, it’s ridiculously easy—just chop, simmer, and boom, you’ve got a pot of cozy goodness. No fancy techniques, no standing over the stove for hours. And talk about budget-friendly! A single cabbage stretches into six generous servings, making it perfect for meal prep or feeding a crowd.

But here’s the real win: it’s a weight-loss warrior. At 80 calories a bowl, you can slurp to your heart’s content. Plus, it’s naturally gluten-free and easily vegan (just swap the butter). The flavor? Light but satisfying, with a subtle sweetness from the onions and cabbage. Trust me, this soup’s a game-changer.

Ingredients for Low Calorie Cabbage Soup

Grab these simple staples—you probably have most already! The beauty here is in the basics:

• 2 tablespoons salted butter (or dairy-free butter to keep it vegan)
• 1 medium onion, chopped small so it melts into the broth
• 1 tablespoon all-purpose flour (or GF flour if needed)
• 1 medium head green cabbage, cored and roughly chopped (about 8 cups)
• 8 cups water (yes, plain water—the bouillon does the heavy lifting!)
• 3 tablespoons Better Than Bouillon (chicken or veggie—your pick)
• Kosher salt & black pepper to taste

Ingredient Notes & Substitutions

No butter? Olive oil works fine—just skip the flour if you’re going oil-only. For vegan versions, vegetable bouillon and dairy-free butter are magic. Out of bouillon? Use 3 cubes or 3 teaspoons powdered broth (adjust salt later). And hey, if flour freaks you out, leave it out—the soup will be slightly thinner but still delish. My lazy trick? Pre-shredded coleslaw mix instead of chopping cabbage (shhh).

How to Make Low Calorie Cabbage Soup

Okay, let’s get cooking! This soup comes together in just four simple steps—I promise it’s foolproof. First, grab your biggest pot (trust me, cabbage cooks down but starts bulky). Melt the butter over medium-low heat—we’re talking gentle bubbles, not a sizzle. Toss in your chopped onions and stir occasionally for about 5 minutes until they’re soft and translucent. No browning! (Unless you want caramelized flavor, which is yummy but changes the vibe.)

Next, sprinkle in the flour and stir constantly for 2 minutes—this cooks out the raw taste and gives the soup subtle body. Now the fun part: dump in water, bouillon, and cabbage. Crank the heat to medium until it boils (about 8 minutes), then cover and simmer on medium-low. Set a timer for 20 minutes—the cabbage should be tender but still have a tiny bite. Taste and adjust salt and pepper at the end (bouillon varies in saltiness). That’s it! Ladle it up while it’s piping hot.

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Tips for Perfect Low Calorie Cabbage Soup

Here’s my cheat sheet for soup success: 1) Undercook onions slightly—they’ll soften more while simmering. 2) Add a smashed garlic clove with the cabbage if you want depth. 3) Season in stages—bouillon first, then fine-tune at the end. 4) For extra richness, stir in a teaspoon of miso paste off-heat. 5) Leftovers? The flavors bloom overnight—just add a splash of water when reheating.

Serving & Storing Low Calorie Cabbage Soup

This soup shines brightest piping hot with a few simple sides. My go-to? A slice of crusty whole-grain bread for dipping—it soaks up that light broth perfectly. For a heartier meal, pair it with a crisp green salad (I love arugula with lemon dressing). Leftovers? Let the soup cool completely before storing in an airtight container—it keeps beautifully for 3 days. Reheat gently on the stove (medium-low with a splash of water) or in 30-second microwave bursts, stirring between each. Pro tip: The flavors get even better by day two!

Low Calorie Cabbage Soup Variations

Want to mix things up? This soup is like a blank canvas! I love tossing in diced carrots with the onions for extra sweetness—just add 5 minutes to the simmer time. A sprinkle of thyme or bay leaves adds herbal depth (fish them out before serving). Craving brightness? A squeeze of lemon juice at the end wakes up all the flavors. For spice lovers, red pepper flakes are magic. The best part? All these tweaks keep it under 100 calories!

Nutritional Information

Here’s the skinny on this soup’s stats—per 1.5-cup serving, you’re looking at just 80 calories, 3g fiber (thanks, cabbage!), and 2g protein. It’s naturally low in fat (3g total) and sugar (4g), with most carbs coming from those wholesome veggies. The sodium? 320mg—easy to adjust by using low-sodium bouillon. And remember, these numbers are estimates—your exact counts might vary a smidge based on ingredient brands or how big your “bowl” really is (we’ve all been there). The best part? It fits into pretty much any diet—vegan, gluten-free, you name it—with those simple swaps we talked about earlier.

FAQ About Low Calorie Cabbage Soup

Is cabbage soup actually low in calories? Absolutely! That’s the beauty—a whole bowl clocks in at just 80 calories because cabbage is mostly water and fiber. It’s practically a freebie in your daily count. The minimal butter and bouillon add flavor without piling on calories. I’ve eaten giant portions (no shame) and still stayed well under my goals.

Can this soup help with weight loss? Oh yes, it’s been my secret weapon! The high water content fills you up fast, and that 3g of fiber per serving keeps hunger at bay. I keep batches ready for when cravings hit—way better than reaching for chips. Just don’t do those crazy “cabbage soup only” diets; pair it with proteins and veggies for balanced results.

How often can I eat low calorie cabbage soup? As much as you want, honestly! I make a pot every Sunday for quick lunches. Unlike fad diets, there’s no limit—it’s just veggies and broth. Some weeks I have it daily; other times monthly. Your gut might appreciate spacing it out though (wink). Try it tonight and tag me with your creations! Tag me with your creations!