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A hearty cabbage soup that'll make you feel cozy inside while helping you watch your calorie intake. I've thrown together fresh veggies and tasty spices to create a bowl that fills you up nicely. It's now my favorite when I want something light but still satisfying.
I first tried this soup during a health retreat and can't stop making it now. Even the picky eaters in my family come back for more.
Key Ingredients Breakdown
- Cabbage: Go for tight, weighty heads with snappy leaves
- Carrots: Look for vibrant orange ones without any cracks
- Garlic: Stick with whole cloves as the jarred stuff won't taste right
- Turmeric: Get powder that's sunny yellow and flows freely
- Broth: Your own is fantastic, but good boxed versions do the job too
Step-By-Step Cooking Guide
- Step 1: Creating Your Base (10 minutes)
- Warm oil gently so it doesn't smoke. Cook veggies till they're just soft. Let spices sizzle until you smell them. Put garlic in last so it doesn't turn bitter.
- Step 2: Working With Cabbage (5 minutes)
- Put it in bit by bit so your pot doesn't overflow. Mix after each handful. Wait for some shrinkage before adding more. Sprinkle salt on each batch.
- Step 3: Letting It Cook (30 minutes)
- Keep it at a low simmer, not boiling hard. Give it a stir now and then. Check if cabbage is done around 20 minutes. Add more liquid if it looks dry.
- Step 4: Getting Flavor Right (5 minutes)
- Add salt bit by bit, tasting as you go. Squeeze some lemon for a zingy kick. Mix herbs in right at the end. Let everything hang out for 5 minutes before you dig in.
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My mom always throws in turmeric because she says it fights inflammation. We cook up a batch every month to keep our immune systems happy.
Prep Shortcuts
Slice all your veggies the evening before and keep them in separate containers.
What To Serve With It
Try a spoonful of Greek yogurt on top for extra creaminess without many extra calories.
Getting The Right Bite
Make sure to cut your cabbage pieces the same size so they cook evenly.
Keeping It Fresh
This soup stays better in the fridge if you don't mix in pasta or rice.
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I turn to this soup whenever I need to bounce back after holiday feasts or crazy busy periods. It somehow manages to be super healthy while still hitting that comfort food spot just right.
Frequently Asked Questions
- → How long will this soup stay fresh in the fridge?
- Keep it in a sealed container in your fridge for up to 4 days.
- → Can this soup be frozen?
- Absolutely, just freeze it in containers with lids and it’ll keep up to 2 months. Let it thaw in the fridge overnight.
- → What’s the best way to add extra protein?
- Throw in some beans, tofu, or bits of cooked chicken to pack in more protein.
- → Will red cabbage work as a substitute?
- Yep, red cabbage is a great swap, but it might tint the soup broth purple.
- → Does this help for weight loss?
- It’s super filling but low in calories, thanks to all the fiber in the veggies. So yeah, it can help!