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A hearty cabbage soup that'll warm your soul while helping you watch those calories. I've mixed fresh veggies and tasty spices to create this bowl of goodness that's now my favorite for meals that fill me up without weighing me down.
I first tried this soup during a health retreat and have made it tons of times since. Even my kids who usually turn their noses up at veggies come back for more.
Crucial Ingredients Breakdown
- Cabbage: Go for tight, weighty heads with snappy leaves
- Carrots: Grab vibrant orange ones without any cracks
- Garlic: Only use whole cloves as the jarred stuff lacks punch
- Turmeric: Select vibrant yellow powder that's free from lumps
- Broth: Nothing beats homemade but good boxed versions work fine too
Step-by-Step Guide
- Step 1: Creating Your Base (10 minutes)
- Warm oil gradually to avoid scorching. Cook veggies until slightly tender. Let spices release their aroma. Put garlic in last so it won't taste harsh.
- Step 2: Working With Cabbage (5 minutes)
- Put it in little by little so your pot won't overflow. Mix after each handful. Wait for slight wilting before adding more. Add salt to each batch.
- Step 3: Proper Cooking (30 minutes)
- Keep it at a soft simmer, not a rolling boil. Stir now and then for even heating. Check cabbage firmness around 20 minutes. Add more liquid if it seems too thick.
- Step 4: Finishing Touches (5 minutes)
- Sprinkle salt bit by bit, sampling as you go. Add fresh lemon juice for zing. Mix herbs in right at the end. Let the soup sit briefly before serving.
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My mom always adds a pinch of turmeric for fighting inflammation. We cook this soup once a month to boost our immune systems.
Smart Prep Ideas
Get all your veggies cut up the evening before and keep them in different containers.
Pairing Recommendations
Try adding a spoonful of Greek yogurt on top for extra creaminess without many extra calories.
Texture Advice
Make sure to slice your cabbage in equal sizes so it all cooks at the same rate.
Keeping It Fresh
This soup stays better in the fridge if you don't mix in noodles or rice.
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I turn to this soup whenever I need to bounce back after holiday feasts or crazy weeks. It hits that sweet spot between being good for your body and comfort food that makes you feel better.
Frequently Asked Questions
- → How long can I keep this soup in the fridge?
- You can refrigerate it in a sealed container for about 4 days.
- → Can I freeze this soup to save for later?
- Absolutely, just freeze it in a sealable container for up to 2 months. Defrost it overnight in the fridge when needed.
- → What's a good way to boost its protein content?
- Mix in some beans, tofu, or cooked chicken for an extra boost of protein.
- → Can I try red cabbage instead of green?
- Yep, red cabbage works fine and gives the broth a purple tint for a fun twist.
- → Does this soup really help with weight goals?
- It's low in calories and super filling because of the fiber, so it can totally help you feel full while sticking to your goals.