Cabbage Fat-Burning Soup

Description:

Cabbage Fat-Burning Soup is a hearty, low-calorie soup packed with nutrient-rich vegetables. This simple and flavorful recipe is often associated with weight-loss plans due to its high fiber content and low calorie count, helping you feel full while nourishing your body. It’s quick to prepare, customizable with your favorite veggies, and perfect for a detox or healthy meal option.

Ingredients:

For the Soup:

• Cabbage: 1 medium head (chopped)
• Onion: 1 large (diced)
• Celery: 3 stalks (sliced)
• Carrots: 2 large (sliced)
• Green bell pepper: 1 (chopped)
• Tomatoes: 4 large (diced) or 1 can (14 oz) diced tomatoes
• Vegetable or chicken broth: 6 cups (low sodium preferred)
• Garlic: 3 cloves (minced)
• Tomato paste: 2 tablespoons (optional, for a richer flavor)
• Olive oil: 1 tablespoon
• Salt and pepper: to taste
• Dried herbs: 1 teaspoon each of basil, oregano, and thyme
• Paprika or red pepper flakes: ½ teaspoon (optional, for heat)

Optional Ingredients:

• Zucchini: 1 medium (diced)
• Spinach or kale: 2 cups (chopped)
• Mushrooms: 1 cup (sliced)
• Fresh parsley or cilantro: for garnish
• Lemon juice: 1 tablespoon (for a bright finish)

Tips for Success:

1. Chop vegetables uniformly: This ensures even cooking and a better texture.
2. Boost flavor: Add herbs and spices to enhance the taste without extra calories. Smoked paprika or curry powder can add an exciting twist.
3. Meal prep: This soup stores well, making it great for meal prep. Make a big batch and reheat as needed.
4. Customize: Feel free to add or swap vegetables based on what you have on hand.

Steps to Make It:

1. Prepare the vegetables:
   • Wash and chop all the vegetables into bite-sized pieces.
2. Sauté the aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the vegetables:
   • Stir in the celery, carrots, and bell pepper. Cook for another 5 minutes, stirring occasionally.
4. Add the cabbage and tomatoes:
   • Add the chopped cabbage, diced tomatoes, and tomato paste (if using). Stir to combine.
5. Pour in the broth:
   • Add the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
6. Season and simmer:
   • Add the dried herbs, paprika, salt, and pepper. Simmer uncovered for 20-30 minutes, or until the vegetables are tender.
7. Finish and serve:
   • If using zucchini, spinach, or kale, add them during the last 5 minutes of cooking. Taste and adjust the seasoning as needed.
   • Serve hot, garnished with fresh parsley or cilantro and a squeeze of lemon juice if desired.

Recommendations:

• Serving suggestion: Enjoy this soup on its own or with a side of whole-grain bread for a more filling meal.
• Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stove or in the microwave before serving.
• Variation: Add a lean protein like shredded chicken or turkey for added sustenance without compromising the calorie count.

Nutrition (Per Serving, Approx. 1/6 of Recipe):

• Calories: ~70
• Protein: 2g
• Fat: 2g
• Carbohydrates: 12g
• Sugar: 6g
• Fiber: 4g
• Sodium: 150mg

This Cabbage Fat-Burning Soup is perfect for anyone looking to enjoy a light, flavorful, and satisfying meal that supports healthy eating goals. It’s a great addition to any weight-loss plan or as a nutritious detox option. ✨