Weight Loss Cabbage Soup Recipes

CABBAGE SOUP DIET RECIPE

Steps:

• Instant Pot Cabbage Soup: 1) To make the detox cabbage soup in the pressure cooker, press the saute function. Heat oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Add tomato, broccoli slaw, cabbage, broth, tomato paste, pepper, and turmeric. Stir and secure lid. 2) Set on high for 15 minutes, or press the soup function and set for 15 minutes. Allow natural release, about 20 minutes. Remove lid and stir in spinach and lemon juice. Stir in salt but do not go overboard.
• Slow Cooker Cabbage Soup: 1) Heat a large nonstick skillet over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Transfer to the slow cooker. 2) Stir in all the other ingredients for the cabbage soup diet recipe, except spinach, lemon juice, and salt. Secure lid and cook for 2-4 hours on high, or 8-10 hours on low. Remove lid and stir in spinach and lemon juice. Stir in salt but go easy.
• Cabbage Soup on the Stovetop: 1) Heat a large nonstick pot or dutch oven over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. 2) Stir in all the other ingredients, except spinach, lemon juice, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir, cover, and let simmer for 30 minutes, or until veggies are tender. Remove lid and stir in spinach and lemon juice. Stir in just enough salt to taste.

CABBAGE SOUP DIET RECIPE

Steps:

• Drizzle 2 tbsp of olive oil into a large pot or pan, then place the pan over medium heat.
• Toss in the onions, celery, and bell pepper.
• Cook until translucent.
• Next, stir in garlic, and cook for 1 minute.
• Now pour in the vegetable broth.
• Add in the cabbage, and carrots then stir.
• Once all of the cabbage is in the pot, add in the diced tomatoes (with the juice).
• Sprinkle in all the seasonings, then stir the ingredients.
• Cover the pan with a lid, and cook for about 15 - 20( depending on how tender you like your cabbage).
• Serve and enjoy!

WEIGHT LOSS CABBAGE SOUP

Steps:

• Add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes then stir well.
• Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

SPICY WEIGHT-LOSS CABBAGE SOUP

Steps:

• Heat oil in a large soup pot (8-quart or larger) over medium heat. Add onions, carrot, celery, poblano (or bell pepper) and garlic; cook, stirring frequently, until softened, 10 to 12 minutes. Add cabbage; cook, stirring occasionally until slightly softened, about 10 minutes more. Add tomato paste, chipotle, cumin and coriander; cook, stirring, for 1 minute more.
• Add broth, water, beans and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yogurt and/or avocado, if desired.

CABBAGE SOUP

Steps:

• Heat oil in a dutch oven or a large soup pot.
• Add onions and cook for 1 minute over medium-high heat.
• Stir in prepared bell peppers, carrots, salt, and pepper; cook for 2 minutes.
• Add garlic and parsley; cook for 20 seconds.
• Stir in cabbage and cook for 4 minutes, or until starting to wilt.
• Add tomato paste; stir until combined.
• Add roasted tomatoes and Italian seasoning; mix to combine.
• Stir in broth and add bay leaves; increase heat to High and bring to a boil.
• Lower heat to a steady simmer; continue to cook for 7 minutes.
• Stir in zucchini slices and broccoli florets; cook for 5 more minutes.
• Remove from heat.
• Taste for seasonings and adjust accordingly.
• Remove bay leaves and discard.
• Serve.

CABBAGE FAT-BURNING SOUP

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.