Why the Cabbage soup Is Great For Burning Fat
Although many diets come and go, I’ve found that cabbage soup stands out as a fantastic option for burning fat. It’s low in calories but packed with nutrients, making it a satisfying choice.
I love how it keeps me feeling full without the guilt of heavy meals. The high water content in cabbage and veggies helps flush out toxins and aids digestion. Plus, the fiber keeps my metabolism revved up.
Whenever I need a reset, I turn to this hearty soup. It’s not just delicious; it actively supports my weight loss goals, making it a staple in my kitchen.
Ingredients of Cabbage soup
When it comes to making a delicious pot of spicy cabbage soup, the ingredients are key to achieving that perfect balance of flavors. Imagine this: you’re standing in your kitchen, the aroma of sautéing veggies wafting through the air, and you’re just moments away from a warm, comforting bowl of soup that not only tastes amazing but also supports your health goals.
Let’s gather everything you need so you can get cooking!
Here’s what you’ll need for this tasty cabbage soup:
- 1 head of cabbage
- 1 large yellow onion
- 2 green bell peppers
- 1 bunch of celery
- 5-6 large carrots (peeled)
- 1 (7-ounce) can of mushrooms
- 1-1 7/8 ounce vegetable soup mix
- 1 (46 fluid ounce) container of low-sodium V8 juice
- 1 (14 ounce) can of Mexican-style tomatoes
- 1 tablespoon of extra virgin olive oil
Now, let’s talk about some considerations for these ingredients. First off, fresh vegetables are always a great choice, but if you’re in a pinch, frozen veggies work too—just make sure they don’t have any added sauces or spices.
And while the soup mix adds flavor, you can always experiment with herbs and spices that you love. Maybe you’re a garlic lover or want to throw in some extra chili flakes for that kick—don’t be shy. Cooking is all about personal touches, right?
Oh, and if you’re not a fan of mushrooms, feel free to leave them out; your soup will still be fabulous. So let’s roll up those sleeves and get cooking, shall we?
How to Make Cabbage soup
Making spicy cabbage soup is a delightful adventure in the kitchen, and trust me, it’s easier than you might think. First, grab your 1 head of cabbage and start chopping it into small, bite-sized pieces. While you’re at it, do the same for the 1 large yellow onion, 2 green bell peppers, and the bunch of celery. Oh, and don’t forget about those 5-6 large carrots; peel them and chop them up too.
It can feel a bit like a mini veggie chopping marathon, but just think of all the healthy goodness you’re about to create. Plus, who doesn’t love the satisfaction of a colorful veggie spread on their cutting board?
Now, let’s heat things up a bit. In a big ol’ five-quart saucepan, drizzle in 1 tablespoon of extra virgin olive oil and toss in your freshly chopped veggies. Crank the heat up to high and sauté those beauties for about four minutes. You’ll want to stir occasionally, letting the scents mingle and dance in the air.
It’s at this moment that you might start to feel like a top chef—just don’t slice your finger while trying to impress yourself. Once your veggies are tender and fragrant, it’s time to get serious about flavor. Add in your 1-1 7/8 ounce packet of vegetable soup mix, the 14-ounce can of Mexican-style tomatoes, and pour in the entire 46 fluid ounce container of low-sodium V8 juice.
Bring the whole pot to a boil like you’re summoning the soup gods, then reduce the heat and let it simmer for 45 minutes to an hour. This is when the magic happens, as all those flavors meld together into a warm, spicy embrace that’s just perfect for any day.
Now, if you’re feeling adventurous, you could even add a couple of dashes of Cholula hot sauce to your individual servings. You know, if you like a little extra kick. It’s like a surprise party for your taste buds, and who doesn’t love a good party?
Once it’s done simmering, feel free to ladle the soup into bowls, and maybe even sprinkle a little fresh herbs on top if you’re feeling fancy. Sit back, take a sip, and revel in the deliciousness you’ve just created. It’s a simple, hearty soup that warms your soul and fills your belly. Enjoy!
Cabbage soup Substitutions & Variations For Low Carb Diets
If you’re looking to tweak your spicy cabbage soup for a low-carb diet, there are plenty of substitutions and variations that can keep it delicious without the extra carbs.
For starters, swap out carrots for zucchini or bell peppers to reduce sugar. You can also use cauliflower instead of potatoes for a hearty texture.
Instead of V8 juice, try a homemade broth with herbs and spices for flavor without the carbs. If you want extra protein, add cooked chicken or ground turkey.
These tweaks help maintain the soup’s flavor while keeping it low-carb and satisfying. Enjoy!
What to Serve with Cabbage soup
While enjoying a warm bowl of spicy cabbage soup, I often find that the right accompaniments can elevate the meal to a whole new level.
A crusty piece of whole-grain bread makes for perfect dipping, soaking up that delicious broth. I also love pairing the soup with a fresh garden salad, adding vibrant colors and crunch.
For a heartier option, a grilled cheese sandwich complements the soup’s spiciness beautifully. If I’m feeling adventurous, I might sprinkle some grated cheese on top of the soup for extra flavor.
These sides really enhance the experience and leave me feeling satisfied and warm.
Additional Tips To Decrease Calories
To enjoy a delicious bowl of spicy cabbage soup without guilt, I often look for simple ways to cut calories.
First, I use low-sodium V8 juice instead of regular, which helps reduce sodium and calories.
Swapping out olive oil for a non-stick spray while sautéing veggies can save even more.
I also skip any added sugars or cream, letting the natural flavors shine.
To bulk up the soup without adding calories, I toss in more non-starchy veggies like zucchini or spinach.
Finally, I watch my portion sizes, savoring every spoonful while keeping my calorie count in check.
Enjoy!