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This hearty cabbage soup really hits the spot while helping you stay on track with your calorie goals. I've packed it with fresh veggies and tasty spices to make a bowl that fills you up without weighing you down - it's now my favorite light meal option.
I first tried this soup during a health retreat and can't stop making it at home. Even the picky eaters in my family come back for more.
Simple Ingredient Breakdown
- Cabbage: Go for ones that feel solid and heavy with snappy leaves
- Carrots: Look for vibrant orange ones without any cracks
- Garlic: Stick with whole cloves - the jarred stuff just isn't the same
- Turmeric: You want that vivid yellow color with no lumps
- Broth: Make your own if possible, but a good boxed version works too
Step-By-Step Cooking Guide
- Step 1: Creating Your Base (10 minutes)
- Warm your oil gently so it doesn't smoke. Cook your veggies until they start to soften. Let your spices warm up until you can smell them. Put garlic in at the end to keep it from getting too dark.
- Step 2: Working With Cabbage (5 minutes)
- Put it in little by little to avoid spills. Mix after each handful. Wait for some shrinkage before adding more. Add salt and pepper as you go.
- Step 3: Proper Cooking Time (30 minutes)
- Keep it at a low simmer, not a rolling boil. Give it a stir now and then. Check how tender the cabbage is around 20 minutes. Add more liquid if it looks too thick.
- Step 4: Finishing Touches (5 minutes)
- Add salt bit by bit, tasting as you go. Squeeze in some lemon for a flavor lift. Mix fresh herbs in right at the end. Let it sit briefly before you dig in.
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My mom always throws in turmeric because it helps fight inflammation. We cook up a batch every month to keep our immune systems strong.
Prep Shortcuts
Cut up all your veggies the day before and keep them in the fridge.
Ways To Enjoy
Try adding a spoonful of Greek yogurt for extra richness without many extra calories.
Getting The Right Bite
Try to chop your cabbage pieces the same size so they cook evenly.
Keeping It Fresh
This soup stays better in the fridge if you don't mix in any pasta or grains.
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I turn to this soup whenever I need a break from heavy eating or during crazy-busy weeks. It somehow manages to be super good for you while still feeling like comfort food - the best of both worlds.
Frequently Asked Questions
- → How long will this soup last in the fridge?
- Keep it in a sealed container and refrigerate for up to 4 days.
- → Can you freeze it?
- Sure, keep it in sealed containers for 2 months. Let it thaw in the fridge overnight before reheating.
- → How do I make this soup protein-packed?
- Mix in some beans, shredded chicken, or tofu for an extra protein hit.
- → Will red cabbage work?
- Yep, it’s a tasty alternative and adds a pop of color, though it might tint your broth purple.
- → Can this soup help with weight loss?
- Yes! It’s a low-cal, fiber-rich dish that keeps you full but won’t overload you with calories.