Cabbage Fat-burning Soup (Print Version)
# Ingredients:
→ Veggies
01 -
1 diced onion
02 -
2 minced garlic cloves
03 -
2 celery stalks, sliced
04 -
2 peeled and diced carrots
05 -
1 can (14.5 oz) of undrained diced tomatoes
06 -
1 medium-sized cabbage, roughly chopped
→ Broths & Oils
07 -
4 cups chicken or veggie stock
08 -
1 tablespoon of olive oil
09 -
1 tablespoon of lemon juice, optional
→ Spices
10 -
A teaspoon of ground cumin
11 -
A teaspoon of turmeric powder
12 -
Half a teaspoon of paprika
13 -
Half a teaspoon of black pepper
14 -
Salt as you like it
15 -
1 tablespoon of freshly chopped parsley, optional
# Instructions:
01 -
Warm up the oil, toss in onion, celery, and carrots, and cook for around 5-7 minutes to soften them. Add the garlic and stir for another couple of minutes.
02 -
Throw in the cabbage and mix in the spices so everything gets coated nicely.
03 -
Combine the broth with the canned tomatoes, then bring it to a light boil. Lower the heat, stick a lid on, and let it simmer for 25-30 minutes, or until the cabbage softens.
04 -
Add some salt and, if you like, a splash of lemon juice. Top it with fresh parsley, if that suits your taste.
# Notes:
01 -
Feel free to add tofu, beans, or cooked chicken for extra protein.
02 -
Store it in the fridge for up to 4 days or freeze for up to 2 months.
03 -
Swap with red cabbage if you'd like a pop of color.