There are so many times that I don't feel like cooking, especially in summer chapatis. Ooh! I really hate that, but then you can't stay hungry either. For such times, my low-carb cabbage soup is simple and practical for me.
Low carb cabbage soup recipe for weight loss
Why do I love this soup?
The simple answer to the question is: "It's easy to cook, healthy, low in carbohydrates and very, very filling." What else can you ask for? If I tell you the ingredients and the recipe for this soup, you will love it so much that you will prepare it twice or three times a week. 🙂 and if I tell you the secret that this soup is the main course of an extremely successful weight loss diet plan … then any of you who really want to lose weight will live again for the love of this soup. 🙂
Can you believe it If you eat this cabbage soup indefinitely for seven days, you can lose up to 4 kilos. : Ö
What can I say? Should I give you the details?
- 2 handfuls of cabbage, chopped
- 2 tbsp onions, diced
- 1 small carrot, diced
- 1 green pepper, diced
- 2-3 cloves of garlic, chopped
- 2 large handfuls of chopped spinach.
- ½ teaspoon of red pepper flakes
- a couple of black pepper shakes
- ½ teaspoon of salt (optional)
- 4 – 5 cups of water
- Soup cubes one or soup mixture 1 tsp.
- Soy sauce, cool sauce and vinegar to taste.
Look at the picture.
Isn't it pretty colorful? Hmmm … I love colors in kitchen utensils. 🙂
Pour 4-5 cups of water into a large pan.
Add cabbage, garlic, onions, peppers, spinach and carrots.
Stir in or mix the soup cubes.
Bring to the boil and then reduce the heat.
Cover and cook until all vegetables are tender.
Stir in red pepper flakes, black pepper and salt.
It is best to add salt to the serving bowl as cabbage, spinach has all natural salts and then we also added soup mix)
Try the broth and adjust the spices if necessary.
Finally add soy sauce, cool sauce and vinegar with a tablespoon of olive oil.
Cover and simmer for 5-6 minutes.
Serve and enjoy!
- Serve with a dash of butter. 🙂
It is not necessary to have chopped vegetables ready for this soup in advance, as chopped and stored vegetables lose their food very quickly. I prefer the immediate route. After bringing the water to a boil, continue chopping and adding all the ingredients one by one.
You can spice it up with lots of spices, herbs like basil, oregano, coriander, etc. and a variety of other vegetables. This is enough for about 2 days. This soup stays in the fridge for about 2-3 days.
This healthy recipe is worth it. 🙂 It can be divided into 4 servings, but I have divided it into 3 servings for safety reasons.
Each serving has 88 calories with 19 g of carbohydrates and 7 g of fiber, making this recipe contain 12 g of carbohydrates. Not that bad…. 🙂 So if you are a vegetarian and eat five bowls of this soup in a day, your calorie intake is still 440 calories with 95 g carbohydrates minus 35 g fiber…. Production of just 60 grams of net carbohydrates throughout the day. Great, isn't it?
Olive oil and added butter have not been added here as some of you may want to use this soup on a low-calorie diet plan. The addition of olive oil and butter adds calories and helps increase calorie density and fat content, which can ultimately make this recipe an excellent LCHF soup. 🙂
A great tasting, easy to prepare, nutritious, low-calorie, low-carb, high-fat soup recipe.
So are you planning to make this soup for yourself or the whole family?
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