Light, filling, low-calorie, and perfect for detox days or weight-loss meals.
Ingredients (Serves 6–8)
- 1 small green cabbage, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (400 g / 14 oz) diced tomatoes
- 1–2 tbsp olive oil
- 6–8 cups vegetable broth (or chicken broth)
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp turmeric (optional, anti-inflammatory)
- Salt to taste
- Optional: parsley, chili flakes, lemon juice
Step-by-Step Instructions
Step 1: Sauté the Base
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery.
Cook 5 minutes until slightly softened.
Step 2: Add Garlic & Veggies
Add garlic and cook 30 seconds until fragrant.
Stir in bell pepper and chopped cabbage.
Cook 3–4 minutes, stirring, until cabbage starts to soften.
Step 3: Add Liquids & Seasoning
Pour in vegetable broth and diced tomatoes (with juice).
Add paprika, black pepper, turmeric, and salt.
Step 4: Simmer
Bring to a gentle boil, then reduce heat to low.
Cover and simmer 25–30 minutes, until all vegetables are tender.
Step 5: Finish
Taste and adjust seasoning.
Add lemon juice or chili flakes if desired.
How to Serve
- Serve hot as a main meal
- Enjoy 1–2 bowls per serving
- Great for meal prep (tastes better next day)
Why This Soup Helps With Weight Loss
- Very low in calories
- High in fiber (keeps you full)
- Hydrating and gentle on digestion
- Encourages clean, light eating
Variations
- Add ginger for metabolism boost
- Add spinach or zucchini for more volume
- Add chicken breast for protein
- Blend partially for a thicker soup
Storage
- Refrigerator: 4–5 days
- Freezer: up to 2 months