Cabbage Fat-Burning Soup
A light, brothy vegetable soup built on cabbage, carrots, and tomatoes with turmeric and cumin for warmth, making it perfect for busy evenings or a reset week of simple eating.
Ingredients
Vegetables
- 1 medium head cabbage, chopped Green cabbage works great; savoy adds tenderness.
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
Liquids
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth Or chicken broth for extra flavor.
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- to taste Salt
Optional Garnish
- 1 tablespoon fresh parsley, chopped Optional for garnish.
- 1 tablespoon lemon juice Optional for added brightness.
Instructions
Preparation
- Chop the cabbage, dice the onion, peel and chop the carrots, slice the celery, and mince the garlic.
Cooking
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3–4 minutes.
- Add the garlic, carrots, and celery. Sauté for 2–3 minutes until they start to soften.
- Stir in turmeric, cumin, black pepper, and paprika; toast the spices for 30 seconds to bloom their flavor.
- Add the chopped cabbage and cook, stirring occasionally, until it begins to wilt, about 4–5 minutes.
- Pour in the diced tomatoes (with their juices) and the broth. Increase heat to bring the pot to a gentle boil.
- Reduce heat and simmer uncovered for 15–20 minutes, until the cabbage and carrots are tender and the flavors are melded. If you like a softer texture, simmer an additional 5–10 minutes.
- Taste and season with salt as needed. Stir in lemon juice and parsley just before serving for a fresh lift.
Notes
For storage, refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Avoid over-boiling; a steady simmer keeps vegetables tender but intact. For a creamier consistency, blend a cup of soup and stir it back in. Variations include adding protein or experimenting with spices.