Weight-Loss Cabbage Soup
Weight-Loss Cabbage Soup
Ingredients
- 1/2 head cabbage
- 3 zucchini, small
- 6 tomatoes, small
- 6-8 carrots, mini, or 1 large
- 5 stalks celery
- 1 onion, whole
- 2 cartons chicken or vegetable stock
- 4 garlic cloves, large
- 1 tablespoon chicken bouillon
- 1 tablespoon Italian herb seasoning
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 bunch cilantro and parsley
- 4 tablespoons avocado oil
- 1 pinch salt, as needed
Instructions
- 1
Wash and chop all your vegetables (cabbage, zucchini, tomatoes, carrots, celery, onion, cilantro, and parsley) according to your preference for soup consistency. Mince the garlic cloves. Set all prepared vegetables aside.
⏱️ 15 min
- 2
In a large pot or Dutch oven, drizzle 4 tablespoons of avocado oil over medium heat. Add the chopped onion and a pinch of salt. Sauté for 1 minute until slightly softened.
⏱️ 2 min
- 3
Add the minced garlic to the pot. Continue to sauté for 1 to 2 minutes, stirring frequently, until you can smell the aromatic garlic.
⏱️ 2 min
- 4
Add the chopped tomatoes, cabbage, zucchini, carrots, and celery to the pot. Stir to combine with the onions and garlic.
⏱️ 1 min
- 5
Pour in the 2 cartons of chicken or vegetable stock, ensuring all vegetables are submerged.
⏱️ 1 min
- 6
Stir in the 1 tablespoon of chicken bouillon, 1 tablespoon of Italian herb seasoning, 1 teaspoon of black pepper, 1 teaspoon of turmeric, and the chopped cilantro and parsley.
⏱️ 1 min
- 7
Bring the soup to a gentle boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 45 minutes, or until the vegetables are tender.
⏱️ 45 min
- 8
Taste the soup and adjust seasonings (salt, pepper, or other spices) as desired. Serve hot and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Weight-Loss Cabbage Soup
- 1/2 head cabbage
- 3 zucchini, small
- 6 tomatoes, small
- 6-8 carrots, mini, or 1 large
- 5 stalks celery
- 1 onion, whole
- 2 cartons chicken or vegetable stock
- 4 garlic cloves, large
- 1 tablespoon chicken bouillon
- 1 tablespoon Italian herb seasoning
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 bunch cilantro and parsley
- 4 tablespoons avocado oil
- 1 pinch salt, as needed
Instructions
- 1
Wash and chop all your vegetables (cabbage, zucchini, tomatoes, carrots, celery, onion, cilantro, and parsley) according to your preference for soup consistency. Mince the garlic cloves. Set all prepared vegetables aside.
⏱️ 15 min - 2
In a large pot or Dutch oven, drizzle 4 tablespoons of avocado oil over medium heat. Add the chopped onion and a pinch of salt. Sauté for 1 minute until slightly softened.
⏱️ 2 min - 3
Add the minced garlic to the pot. Continue to sauté for 1 to 2 minutes, stirring frequently, until you can smell the aromatic garlic.
⏱️ 2 min - 4
Add the chopped tomatoes, cabbage, zucchini, carrots, and celery to the pot. Stir to combine with the onions and garlic.
⏱️ 1 min - 5
Pour in the 2 cartons of chicken or vegetable stock, ensuring all vegetables are submerged.
⏱️ 1 min - 6
Stir in the 1 tablespoon of chicken bouillon, 1 tablespoon of Italian herb seasoning, 1 teaspoon of black pepper, 1 teaspoon of turmeric, and the chopped cilantro and parsley.
⏱️ 1 min - 7
Bring the soup to a gentle boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 45 minutes, or until the vegetables are tender.
⏱️ 45 min - 8
Taste the soup and adjust seasonings (salt, pepper, or other spices) as desired. Serve hot and enjoy!
⏱️ 3 min