Cabbage Fat-burning Soup (Print Version)
# Ingredients:
→ Veggies
01 -
1 onion, finely chopped
02 -
1 medium cabbage, roughly chopped
03 -
2 celery stalks, diced
04 -
2 carrots, chopped into small pieces
05 -
2 garlic cloves, minced
06 -
1 can (14.5 oz) diced tomatoes, with liquid
→ Broths & Oil
07 -
1 tablespoon olive oil
08 -
4 cups chicken or veggie stock
09 -
1 tablespoon lemon juice (if you like)
→ Spices
10 -
1/2 teaspoon paprika
11 -
1 teaspoon turmeric powder
12 -
Salt, adjust as needed
13 -
1 teaspoon cumin
14 -
1 tablespoon fresh parsley, chopped (optional)
15 -
1/2 teaspoon black pepper
# Instructions:
01 -
Pour oil into a pot over medium heat, toss in onion, carrot, and celery, and stir often for 5-7 minutes until softened. Add garlic and cook 1-2 minutes longer.
02 -
Throw in the cabbage together with all the spices. Stir until fully coated.
03 -
Pour in the tomatoes and stock. Let it come to a gentle boil, then lower the heat, cover it up, and simmer for 25-30 minutes until the cabbage softens.
04 -
Season with salt and lemon juice (if using). Toss some parsley on top if you’d like before serving.
# Notes:
01 -
You can add tofu, cooked chicken, or beans to make it heartier.
02 -
Keeps 4 days in the fridge or freeze for 2 months.
03 -
Want color? Swap in red cabbage for variety.