Skinny Cabbage Soup

Dr. Ingrid Maes Recipes Leave a Comment


2 Tbsp. olive oil
5 oz. chopped white onions
5 oz. chopped leek
1 lb. cabbage
1/4 lb. carrots
2 celery stalks
2 red peppers, chopped
1 Tbsp. curry powder
1 Tbsp. caraway seeds chopped
2 cloves of garlic, minced
28 oz. canned diced tomatoes
2 vegetable bouillon cubes
6 cups of water
1 Tbsp. coriander
2 bay leaves
2 small dried chopped chili peppers
1 inch fresh ginger whole
1-2 lemon grass sticks whole
soy sauce to taste
fresh parsley

An updated version of the fat burning cabbage soup…with a more culinary flair!

Heat the olive oil in a large pot, add cut up onions and leeks and sauté until translucent, be carefuld to not burn.

Add 1 Tbsp curry, 1 Tbsp caraway seeds and 2 cloves of garlic, let it all sauté together.

Add the rest of the vegetables, 6 cups of water, 2 bouillon cubes, 1 Tbsp coriander, 2 small dried chili peppers, 1 inch piece of ginger, 2 lemon grass sticks and 2 bay leaves.

Let mixture cook on a low heat for about 1 hour.

This is a hearty soup, can be enjoyed any time of the day…Bon Appetit!

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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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