Cabbage Fat-burning Soup
A delightful and nourishing soup packed with vegetables, known for its health benefits and weight-loss properties.
Ingredients
Vegetables
- 1 medium head cabbage, chopped
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, undrained (14.5 oz)
Liquids
- 4 cups vegetable broth (or chicken broth for extra flavor)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (optional for added brightness)
Spices
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- Salt to taste
Garnish
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Preparation
- Gather all your ingredients.
- Heat a large pot over medium heat and drizzle in the olive oil.
- Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion turns translucent.
- Toss in the chopped carrots and celery. Cook for about 5-7 minutes until tender.
- Stir in the chopped cabbage, cooking it down for approximately 5 minutes until wilted.
Cooking
- Add the canned diced tomatoes along with their juices into the pot.
- Pour in the vegetable or chicken broth.
- Season with ground turmeric, cumin, black pepper, paprika, and salt. Stir well.
- Bring to a boil, then reduce heat and let simmer for about 30-40 minutes.
- Taste and adjust seasoning as needed. Optionally, add lemon juice.
Serving
- Ladle the hot soup into bowls and serve with whole-grain bread.
- Optionally, top with Greek yogurt or avocado slices.
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Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months. Customize with additional vegetables, spices, or toppings as desired.