Cabbage Fat-Burning Soup
A vibrant, nourishing soup made with fresh vegetables, rich flavors, and a hearty broth, perfect for a light yet satisfying meal.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Vegetables
- 1 medium head Green Cabbage Approximately 2 to 3 pounds, provides a crunchy texture.
- 2 medium Carrots Adds natural sweetness and vibrant color.
- 1 large Onion Forms the flavorful base of the soup.
- 2 cloves Garlic Contributes a robust aroma and depth of flavor.
- 1 medium Bell Pepper Any color, introduces a crisp texture.
- 2 medium Tomatoes Brings juiciness and acidity.
Broth
- 4 cups Vegetable Broth Serves as the soup's liquid base.
Herbs and Seasonings
- 1 teaspoon Dried Thyme Infuses an earthy flavor.
- 1 teaspoon Dried Basil Adds a hint of sweetness.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Cooking Ingredients
- 1 tablespoon Olive Oil Used for sautéing.
- 1 tablespoon Lemon Juice Optional, adds a refreshing zing.
Instructions
- Chop the cabbage into bite-sized pieces, dice the onions, slice the carrots, and chop the bell pepper into small cubes. Mince the garlic and dice the tomatoes.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté for about 3 to 4 minutes until the onions become translucent.
- Add the diced carrots and bell peppers to the pot. Sauté for another 5 minutes.
- Add the chopped cabbage to the pot, stirring to combine. Cook for about 5 minutes.
- Pour in the vegetable broth and add the diced tomatoes. Stir well to combine.
- Season with dried thyme, dried basil, salt, and pepper. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for about 30 minutes.
- Taste the soup and adjust seasoning if necessary. Add lemon juice if desired.
- Serve hot in bowls, garnished with fresh herbs or a sprinkle of black pepper.
Notes
This soup can be customized with additional vegetables or proteins. It freezes well and can be stored in the refrigerator for 4 to 5 days.