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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