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Get the vegetables ready.
Cut all the vegetables into small pieces: cabbage, onion, carrots, bell peppers, and celery. Chop the garlic.
Cook the onion and garlic in a pan with a little oil.
In a big pot, warm up one spoon of olive oil on medium heat. Put the diced onion and garlic. Cook over medium heat for 3-4 minutes, until the onion is tender and smells good.
Cook the soup slowly.
Put the chopped cabbage, carrots, bell peppers, celery, and canned diced tomatoes (including the liquid) in the pot. Add the vegetable broth and mix in the dried thyme, turmeric (if you have it), black pepper, and salt to your liking.
Chef:
Heat the soup until it boils. Then, lower the heat and let it cook without a lid for around 30-40 minutes, until the vegetables are soft and the flavors have mixed well. Mix from time to time.
Complete and modify.
Before you serve the dish, mix in some lemon juice if you want to add a fresh and tangy taste. Try the food and add more salt or pepper if necessary.
Wait on tables.
Put the soup in bowls and enjoy it while it’s hot!
Not required. Add a little bit of fresh herbs such as parsley or cilantro to enhance the taste and health benefits.
This Cabbage Fat-burning Soup is tasty and full of healthy, low-calorie ingredients that will make you feel full and energized. It’s a great choice for a simple and healthy meal! 🌱
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