Ingredients:
1 medium head of cabbage, chopped
2 medium onions, chopped
4 cloves garlic, minced
3 large carrots, diced
2 celery stalks, chopped
1 bell pepper, chopped (red or green)
1 zucchini, chopped
1 can (14.5 oz) diced tomatoes, with juices
6 cups vegetable broth (or chicken broth for added flavor)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper, to taste
½ teaspoon crushed red pepper flakes (optional, for heat)
Juice of 1 lemon (optional, for added brightness)
Fresh parsley, chopped (optional, for garnish)
Instructions:
Prepare the Vegetables: Start by chopping all the vegetables into bite-sized pieces.
Sauté the Onions and Garlic: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onions and garlic, and sauté for 3-4 minutes until fragrant and softened.
Add the Rest of the Vegetables: Add the chopped cabbage, carrots, celery, bell pepper, and zucchini to the pot. Stir everything together for 2-3 minutes to combine.
Add Broth and Seasonings: Pour in the vegetable broth and add the diced tomatoes with their juices. Stir in the thyme, oregano, bay leaf, salt, black pepper, and crushed red pepper flakes if you're using them.
Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
Finish and Serve: Remove the bay leaf. Stir in the lemon juice, if desired, for a fresh, bright flavor. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley for a pop of color and extra flavor.
Enjoy: Serve the soup hot for a healthy, filling, and fat-burning meal! This cabbage soup is low in calories, high in fiber, and packed with nutrients—perfect for weight loss or as a detox meal.
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