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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 filling bowl that's now my favorite for meals that are light but don't leave you hungry.
I first tasted this soup during a health retreat and have cooked it tons since then. My family members who usually turn their nose up at veggies actually ask for more.
Complete Ingredient Breakdown
- Cabbage: Go for tight, weighty heads with snappy leaves
- Carrots: Look for vivid orange ones without cracks
- Garlic: Stick with whole cloves as bottled stuff lacks punch
- Turmeric: Grab vibrant yellow powder free from lumps
- Broth: DIY is fantastic, but decent packaged options work too
Step-By-Step Cooking Guide
- Step 1: Creating Flavor Foundation (10 minutes)
- Warm oil gradually to avoid scorching. Cook veggies until barely tender. Let spices toast till they smell amazing. Put garlic in last so it won't turn bitter.
- Step 2: Working With Cabbage (5 minutes)
- Put it in gradually so your pot won't overflow. Mix after each batch. Allow slight wilting before adding more. Add salt to each portion.
- Step 3: Proper Cooking Time (30 minutes)
- Keep it at a light simmer, not boiling hard. Mix now and then for even heating. Check if cabbage is done around 20 minutes. Add more liquid if it looks dry.
- Step 4: Perfecting The Flavor (5 minutes)
- Add salt bit by bit, tasting as you go. Squeeze some fresh lemon for zing. Mix herbs in just before you eat. Let it sit for 5 minutes before serving.
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My mom always adds turmeric because she believes in its inflammation-fighting power. We cook this soup once a month to boost our immune systems.
Prep Ahead Tricks
Slice all your veggies the evening before and keep them in different containers.
Pairing Ideas
Try adding a spoonful of Greek yogurt for extra richness without many extra calories.
Getting The Right Bite
Make sure to chop the cabbage pieces the same size so they cook evenly.
Keeping It Fresh
This soup lasts longer when you don't mix in pasta or rice.
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I turn to this soup whenever I need to bounce back after indulging too much or surviving hectic weeks. It manages to be truly healthy while still feeling like comfort food - hitting that sweet spot between nourishing and satisfying.
Common Questions
- → How long does this soup keep in the fridge?
- Pop it in a sealed container and it'll stay good for about 4 days when refrigerated.
- → Can I freeze this cabbage soup?
- Sure thing, just put it in sealed containers and freeze for up to 2 months. Let it thaw in your fridge overnight.
- → How can I add more protein?
- Toss in some pulled chicken, legumes, or cubed tofu to boost fullness and add extra protein.
- → Can I use red cabbage instead?
- Absolutely, red cabbage works great and gives a lovely color, just know it might turn your broth a bit purple.
- → Is this soup really good for weight loss?
- It packs few calories but fills you up thanks to all the fiber from the veggies, so it can help with watching your weight.