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A nourishing cabbage soup that warms you from the inside out while keeping calories in check. This recipe combines fresh vegetables and aromatic spices into a satisfying bowl that's become my go-to for light yet filling meals.
After discovering this soup at a wellness retreat, I've made it countless times. Even my vegetable-hesitant family members ask for seconds.
Essential Ingredients Guide
- Cabbage: Choose firm, heavy heads with crisp leaves
- Carrots: Pick bright orange ones without splits
- Garlic: Fresh cloves only - pre-minced loses flavor
- Turmeric: Look for bright yellow powder without clumps
- Broth: Homemade is best, but quality store-bought works
Detailed Instructions
- Step 1: Building Flavor Base (10 minutes)
- Heat oil slowly to prevent burning. Sauté vegetables until just softened. Toast spices until fragrant. Add garlic last to prevent bitterness.
- Step 2: Cabbage Addition (5 minutes)
- Add in batches to prevent overflow. Stir between additions. Let wilt slightly before adding more. Season each layer.
- Step 3: Simmering Process (30 minutes)
- Maintain gentle bubbles, not rapid boil. Stir occasionally to distribute heat. Test cabbage texture at 20 minutes. Adjust liquid if needed.
- Step 4: Final Seasoning (5 minutes)
- Add salt gradually, tasting between additions. Squeeze fresh lemon for brightness. Stir in herbs just before serving. Let rest 5 minutes before serving.
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My mother swears by adding turmeric for its anti-inflammatory benefits. We make this soup monthly for immune support.
Make-Ahead Tips
Chop vegetables the night before and store in separate containers.
Serving Suggestions
A dollop of Greek yogurt adds creaminess without many calories.
Texture Tips
Cut cabbage uniformly for even cooking.
Storage Solutions
Keeps better without pasta or grains added.
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This soup has become my reset button after heavy meals or busy weeks. It's deeply satisfying while being genuinely good for you - the perfect balance of health and comfort.
Frequently Asked Questions
- → How long does this soup keep in the fridge?
- Store in an airtight container for up to 4 days in the refrigerator.
- → Can I freeze this cabbage soup?
- Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge.
- → How can I add more protein?
- Add shredded chicken, beans, or tofu to make the soup more filling and protein-rich.
- → Can I use red cabbage instead?
- Yes, red cabbage works well and adds beautiful color, though it may turn the broth purple.
- → Is this soup really good for weight loss?
- It's low in calories but filling due to the high fiber content from vegetables, making it helpful for weight management.