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A hearty cabbage soup that'll warm your body while staying light on calories. I've blended crisp veggies and tasty herbs into a comforting bowl that's now my favorite for meals that fill you up without weighing you down.
I first tried this soup during a health retreat and can't stop making it. Even the picky eaters in my family always want more.
Key Ingredients Breakdown
- Cabbage: Go for tight, weighty heads with snappy leaves
- Carrots: Look for vibrant orange ones without cracks
- Garlic: Only use whole cloves - the jarred stuff won't cut it
- Turmeric: Get powder with a vivid yellow color free of lumps
- Broth: Making your own works best, but good boxed options are fine too
Step-by-Step Cooking Guide
- Step 1: Creating Your Base (10 minutes)
- Warm oil gently so it doesn't burn. Cook veggies until they're just soft. Let spices heat until they smell amazing. Put garlic in last to keep it from getting bitter.
- Step 2: Working With Cabbage (5 minutes)
- Put it in gradually to avoid spills. Mix between each batch. Wait for slight wilting before adding more. Add salt to each portion.
- Step 3: Proper Cooking Time (30 minutes)
- Keep it at a light bubble, not a rolling boil. Give it a stir now and then for even heating. Check cabbage at 20 minutes. Add more liquid if it looks dry.
- Step 4: Finishing Touches (5 minutes)
- Add salt bit by bit, tasting as you go. Squeeze some lemon for extra zip. Toss herbs in right at the end. Let it sit for 5 minutes before diving in.
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My mom always throws in turmeric because it fights inflammation. We cook this soup once a month to boost our immune systems.
Smart Prep Advice
Get all your veggies cut up the evening before and keep them in separate bowls.
Pairing Ideas
Try adding a spoonful of Greek yogurt for some creaminess without extra calories.
Getting Perfect Texture
Make sure to slice cabbage into same-sized pieces so everything cooks evenly.
Keeping It Fresh
Stores much better when you don't mix in noodles or rice.
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This soup works like magic after days of heavy eating or crazy schedules. It leaves you feeling totally satisfied while actually being good for your body - that sweet spot between tasty comfort and real health.
Frequently Asked Questions
- → How long can this soup last in the fridge?
- Keep it in a sealed container in your fridge for up to 4 days.
- → Can I freeze this soup?
- Absolutely, store in airtight containers for up to 2 months. Defrost overnight in your fridge.
- → What can I add for extra protein?
- Mix in shredded chicken, tofu, or beans for a protein boost.
- → Can I swap green cabbage for red?
- Sure, red cabbage looks great and tastes fine, though it might tint your broth purple.
- → Is this really a good weight loss food?
- Totally—it’s low-cal and full of fiber, so it keeps you feeling full longer.