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This hearty cabbage soup fills you up while keeping the calories down. I've combined crunchy veggies and tasty spices to create a bowl that's both light and fulfilling - it's now my favorite quick meal when I want something wholesome.
I first tried this soup at a health retreat and can't stop making it. My family members who usually turn their noses up at veggies always want more.
Key Ingredients Breakdown
- Cabbage: Go for tight, weighty heads with snappy leaves
- Carrots: Look for vibrant orange ones without cracks
- Garlic: Only use whole cloves as jarred stuff won't taste right
- Turmeric: Get bright powder that doesn't have lumps
- Broth: Make your own if possible, but boxed versions work too
Step-By-Step Cooking Guide
- Step 1: Creating Your Base (10 minutes)
- Warm oil gently so it doesn't smoke. Cook veggies until they're just soft. Let spices warm up to release their smell. Put garlic in last so it won't get too dark.
- Step 2: Working With Cabbage (5 minutes)
- Put it in little by little so your pot doesn't overflow. Mix after each handful. Let it shrink down before adding more. Add a pinch of salt with each layer.
- Step 3: Letting It Cook (30 minutes)
- Keep it at a low bubble, not a rolling boil. Give it a stir now and then. Check if cabbage is done around 20 minutes. Add more liquid if it looks dry.
- Step 4: Finishing Touches (5 minutes)
- Add salt bit by bit, tasting as you go. Squeeze in some lemon for tang. Throw in herbs right at the end. Let it sit for 5 minutes before you dig in.
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My mom always adds turmeric because she says it fights inflammation. We cook this soup once a month to help boost our immune systems.
Prep Ahead Tricks
Cut all your veggies the evening before and keep them in different containers in the fridge.
What To Pair It With
Try adding a spoonful of Greek yogurt on top for extra creaminess without many extra calories.
Getting The Right Bite
Make sure to chop your cabbage pieces the same size so they'll cook evenly.
Keeping It Fresh
This soup stays better in the fridge if you don't mix in noodles or rice.
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I turn to this soup whenever I need to bounce back after holiday feasts or crazy busy weeks. It somehow manages to be super good for you while still feeling like comfort food - that's a rare combo!
Frequently Asked 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 in your refrigerator.
- → Can I freeze this cabbage soup?
- Absolutely, just pop it into 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, canned beans, or cubed tofu to make your soup more satisfying and boost the protein.
- → Can I use red cabbage instead?
- Sure thing, red cabbage works great and gives your soup a gorgeous color, but expect your broth to turn a bit purplish.
- → Is this soup really good for weight loss?
- It's got very few calories but fills you up thanks to all the fiber from the veggies, so it can really help with dropping pounds.