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To make Cabbage Fat Burning Soup, you will need: - 1 small head of green cabbage, chopped - 1 large onion, diced - 3 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, chopped - 1 bell pepper (any color), diced - 1 can (15 oz) diced tomatoes (with juice) - 6 cups vegetable broth - 1-2 teaspoons ginger, grated - 1 teaspoon turmeric powder - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley for garnish (optional) - A pinch of red chili flakes for added heat (optional) When picking vegetables for this soup, look for bright colors. Choose a cabbage that feels heavy for its size. It should have tight leaves. For onions, select ones that are firm and dry. Carrots should be crisp and smooth. Avoid any that are soft or wrinkled. Celery should have vibrant green stalks. For bell peppers, pick ones that are shiny and firm. Each ingredient in this soup offers unique benefits: - Cabbage: Low in calories, high in fiber. It aids digestion and helps with weight loss. - Onion: Contains antioxidants. It supports the immune system and adds flavor. - Garlic: Great for heart health. It has anti-inflammatory properties and boosts immunity. - Carrots: Full of vitamin A. They promote good vision and skin health. - Celery: Low in calories and high in water. It helps keep you hydrated. - Bell pepper: Rich in vitamin C. It supports the immune system and improves skin health. - Diced tomatoes: Full of lycopene. They help protect against heart disease. - Vegetable broth: Adds flavor without many calories. It's hydrating and low in fat. - Ginger: Aids digestion and helps reduce nausea. It adds a warm flavor. - Turmeric: Has anti-inflammatory effects. It may help with joint pain and overall health. - Olive oil: A healthy fat. It supports heart health and adds richness. - Salt and pepper: Enhance flavor. Use them in moderation for health. - Fresh parsley: Adds vitamins and minerals. It also provides a fresh taste. - Red chili flakes: Boost metabolism. They add a spicy kick to the soup. Each ingredient plays a role in making this soup tasty and nutritious. Enjoy cooking! {{ingredient_image_1}} Start by gathering all your ingredients. You will need cabbage, onion, garlic, carrots, celery, bell pepper, diced tomatoes, vegetable broth, ginger, turmeric, olive oil, salt, and pepper. 1. In a large pot, heat the olive oil over medium heat. 2. Add the diced onion and minced garlic. Cook until the onions become soft, about 5-7 minutes. 3. Stir in the sliced carrots, chopped celery, and diced bell pepper. Cook for another 5 minutes. 4. Next, add the chopped cabbage, diced tomatoes (with juice), and vegetable broth to the pot. 5. Add the grated ginger, turmeric, salt, and pepper. If you like it spicy, add red chili flakes. 6. Bring everything to a boil. Then, reduce heat to low and let it simmer for about 30 minutes. 7. Check the soup. The cabbage and veggies should be tender. 8. Taste the soup and adjust the seasoning if you want. 9. Serve hot, and garnish with fresh parsley if you like. Always wash your hands before you cook. Use a cutting board to chop vegetables. Keep knives away from children. If you use a stove, stay nearby. Never leave the pot unattended. Use oven mitts when handling hot pots. Cook the onions and garlic for 5-7 minutes on medium heat. The soup should simmer on low heat for about 30 minutes. This time allows the flavors to blend well. Make sure the heat is low enough to avoid burning. The soup is ready when the cabbage is tender. To boost flavor in your cabbage soup, try herbs and spices. Use fresh herbs like basil or thyme. Adding lemon juice or zest brightens the taste. For more warmth, sprinkle in some cumin or coriander. These will add depth without adding calories. Many people skip cooking the onions and garlic long enough. This step builds a strong flavor base. Don’t forget to season in layers. Add salt and pepper at each stage, not just at the end. Lastly, avoid overcooking the veggies. They should stay tender, not mushy. Serve the soup hot for the best flavor. Top it with fresh parsley for a pop of color. If you like spice, add a pinch of red chili flakes. Pair it with whole-grain bread for a filling meal. Enjoy your soup in a nice bowl to make it special. Pro Tips Fresh Ingredients: Using fresh, seasonal vegetables will enhance the flavor and nutritional value of your soup. Flavor Boost: For a deeper flavor, consider adding a splash of soy sauce or a dash of balsamic vinegar just before serving. Spice It Up: Experiment with different spices like cumin or coriander to add unique flavors to your soup. Make It Ahead: This soup tastes even better the next day, so feel free to make it ahead and store it in the fridge. {{image_2}} You can swap out some ingredients to change the flavor of the soup. Here are some ideas: - Use leeks instead of onion for a milder taste. - Replace carrots with sweet potatoes for a hint of sweetness. - Add zucchini for extra texture and a light flavor. - Use canned beans for added protein and creaminess. These changes keep the soup tasty while still being healthy. This soup is already mostly plant-based. To make it fully vegan or vegetarian, follow these tips: - Use vegetable broth instead of chicken broth. - Check that your canned tomatoes do not have any animal products. - Add more vegetables like spinach or kale for added nutrients. These simple swaps make the soup fit any dietary need. Want to heat things up? Here’s how to tweak the spice levels: - Add more red chili flakes for a spicy kick. - Stir in some cayenne pepper for a bolder flavor. - For a milder soup, skip the chili flakes entirely. Adjusting the spice lets you create the perfect bowl for your taste buds. After making cabbage fat burning soup, store any leftovers in airtight containers. This keeps the soup fresh and tasty. Let the soup cool first. Once cool, seal the containers tightly. Label them with the date. This helps you know when to use them. To reheat the soup, pour it into a pot. Heat it on low to medium heat. Stir it often to avoid burning. If the soup seems too thick, add a splash of vegetable broth or water. This keeps the soup flavorful and prevents it from drying out. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label each container with the date. When you're ready to eat, thaw it in the fridge overnight. Reheat on the stove to enjoy a warm and healthy meal. Yes, this soup can aid weight loss. Cabbage is low in calories yet high in fiber. This means it can fill you up without adding too many calories. The soup's ingredients, like ginger and turmeric, also help boost metabolism. Eating this soup as part of a balanced diet may help you shed pounds. Cabbage Fat Burning Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or color, it’s best to throw it out. Reheat only what you plan to eat to avoid spoilage. Absolutely! You can use both methods for making this soup. For a slow cooker, combine all the ingredients, then cook on low for 6 to 8 hours. For an Instant Pot, set it to high pressure for about 15 minutes. Both methods will yield a tasty soup. You learned about the best ingredients, cooking steps, and storage tips for Cabbage Fat Burning Soup. Fresh veggies boost flavor and nutrition. I shared ways to enhance taste without extra calories. You also found helpful cooking times and safety tips. Remember, every choice matters, from ingredient selection to storage. Enjoy your healthy soup, and don't hesitate to explore variations that suit your taste. With these tips, you're ready to dive in and create a delicious dish that’s good for you!

Cabbage Slimming Delight Soup

A healthy and flavorful soup packed with vegetables, perfect for a slimming diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 1 small head green cabbage, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 medium bell pepper, diced
  • 1 can (15 oz) diced tomatoes (with juice)
  • 6 cups vegetable broth
  • 1 to 2 teaspoons ginger, grated
  • 1 teaspoon turmeric powder
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional fresh parsley for garnish
  • a pinch red chili flakes for added heat

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and minced garlic. Sauté until the onions are soft and translucent, about 5-7 minutes.
  • Stir in the carrots, celery, and bell pepper. Cook for another 5 minutes until they start to soften.
  • Add the chopped cabbage, diced tomatoes (with their juice), and vegetable broth to the pot.
  • Stir in the grated ginger, turmeric, salt, and pepper. If you like a little heat, add the red chili flakes.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the cabbage and veggies are tender.
  • Taste the soup and adjust seasoning if necessary.
  • Once ready, serve hot, garnished with fresh parsley if desired.

Notes

Add more spices for extra flavor if desired.
Keyword healthy, low calorie, soup, vegetarian