Cabbage Fat-burning Soup (Print Version)
# Ingredients:
→ Veggies
01 -
1 onion, finely diced
02 -
2 celery sticks, cut into small pieces
03 -
2 medium carrots, peeled and sliced
04 -
1 medium cabbage, roughly chopped
05 -
2 minced garlic cloves
06 -
1 (14.5 oz) can of undrained diced tomatoes
→ Broths & Oils
07 -
4 cups chicken or veggie stock
08 -
1 tablespoon of olive oil
09 -
Optional: 1 tablespoon lemon juice
→ Spices
10 -
A teaspoon of turmeric powder
11 -
1 teaspoon cumin
12 -
Half a teaspoon black pepper
13 -
Half a teaspoon paprika
14 -
Salt, adjust to your taste
15 -
Optional: 1 tablespoon parsley, chopped fresh
# Instructions:
01 -
Warm the oil and cook the diced onion, chopped celery, and carrots for about 5-7 minutes, stirring till softened. Add in the garlic and let it cook for another minute or two.
02 -
Toss in the cabbage and all the spices. Stir till everything is nicely coated.
03 -
Pour in the broth along with the tomatoes. Once it starts simmering, lower the heat, cover it, and let it cook for 25-30 minutes till the cabbage softens.
04 -
Sprinkle some salt and mix in the lemon juice if using. Garnish with parsley before serving, if you like.
# Notes:
01 -
You can add tofu, beans, or chicken for extra protein.
02 -
Keeps fresh in the fridge for four days or can freeze for two months.
03 -
Swap in red cabbage for a fun twist.