Cabbage Fat-Burning Soup: A Flavorful Way to Support Your Healthy Goals 🥬🍲

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for about 3-4 minutes, or until softened and fragrant.

3. Add the vegetables:

• Add the carrots, celery, green bell pepper, zucchini, and shredded cabbage to the pot. Stir everything well to combine, allowing the vegetables to soften for another 5 minutes.

4. Add liquids and spices:

• Pour in the vegetable broth and add the diced tomatoes (with juices) to the pot. Stir in the dried oregano, cumin, and turmeric (if using). Add salt and pepper to taste.

5. Simmer the soup:

• Bring the soup to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for about 30-45 minutes, or until all the vegetables are tender and the flavors have melded together.

6. Adjust seasonings:

• Taste the soup and adjust the seasonings as needed. If you’d like a little more spice, you can add a pinch of red pepper flakes or hot sauce. If it needs more flavor, a splash of lemon juice or a sprinkle of fresh herbs will elevate it.

7. Serve:

• Ladle the soup into bowls and garnish with fresh parsley or cilantro for an added burst of flavor. Serve hot and enjoy!

Serving and Storage Tips:

• Serving: This cabbage fat-burning soup can be enjoyed on its own or paired with a side salad, grilled chicken, or a piece of whole-grain bread for a more filling meal. It’s perfect for lunch or dinner, and you can even use it as a snack throughout the day when you’re feeling hungry.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. When reheating, you may need to add a little more broth or water to reach your desired consistency.

Variations:

• Protein Boost: Add some cooked chicken breast, ground turkey, or beans (such as chickpeas or kidney beans) to the soup for a more filling, high-protein version.
• Spicy Kick: If you enjoy a little heat, add fresh chili peppers, a dash of cayenne pepper, or a tablespoon of hot sauce to the soup while it’s simmering.
• Leafy Greens: For an added nutritional boost, stir in some spinach, kale, or Swiss chard during the last 10 minutes of cooking.

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