Weight Loss Cabbage Soup Recipe With Turmeric, Ginger & Lemon Soups Dinner Lunch Vegetables Gluten-free

Cabbage soup is said to help with weight loss, fat burning and detoxing the body. The jury is still out on that, but many people do make cabbage soup part of their weight loss and healthy diet plans. This cabbage soup recipe not only has healthy cabbage, but turmeric, ginger and lemon. (Read about the health benefits of turmeric, health benefits of ginger and health benefits of lemon!)

This healthy, low-calorie soup recipe is loaded with vegetables! Here is what you need to gather to make this easy gluten-free cabbage soup: olive oil, onion, garlic, green cabbage, celery, carrots, ground turmeric, ground cumin, ground coriander, crushed red pepper flakes, a can of diced tomatoes (this is optional), vegetable or chicken broth, a lemon for juicing and zesting, and fresh ginger.

Serve this hearty vegetable soup for lunch or dinner. Or pack it in a thermos to snack on during the day. Whether it'll make you bikini ready for summer or not, it's a delicious soup recipe that deserves to be in your recipe rotation. 

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Cuisine; American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 medium green cabbage, cored and chopped
• 2 ribs celery, chopped
• 2 carrots, cut into rounds
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• crushed red pepper flakes, to taste
• 1 can (28 ounces) diced tomatoes, optional (see Recipe Notes)
• 3 cups low-sodium broth (vegetable or chicken)
• 1 tablespoon fresh grated ginger
• 1 lemon, juiced and zested

Helpful Products

• Lemon Juicer
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Vegetable Peeler

Recipe Notes

• If you don't add the can of diced tomatoes, add 1 to 2 more cups of broth.

• You can leave the peel on the carrot if desired. If you prefer, use a vegetable peeler to remove the peel.

• Adjust the lemon, turmeric, ginger and other spices to suit your tastes.

• Any fresh herb you enjoy can be stirred into the soup while cooking. Get creative!

• Store the soup in an airtight container in the fridge for up to five days.

Here's how to make it: 

1. Heat the olive oil in a soup pot. Add the onion and garlic and cook, stirring, about 2 minutes. Add the cabbage, celery and carrots. Season with salt and pepper. Cook, stirring often, until vegetables soften, about 5 minutes. Add the turmeric, cumin, coriander and crushed red pepper flakes, to taste. 
2. Add the diced tomatoes with their juice and broth. Bring the soup to a boil and cook, the pot partially covered with a lid, for about 5 minutes. Reduce the heat to low and gently simmer, uncover and cook for 20 minutes more, or until the vegetables are tender. 
3. Stir in the fresh ginger, lemon juice and lemon zest. Heat through. Taste and adjust seasonings before serving. Garnish with chopped green onions, fresh parsley or your favorite chopped herbs, if desired. 

Nutrition Facts Per Serving

Calories: 229

Total Fat: 8.7g

Saturated Fat: 1.5g

Cholesterol: 0mg

Sodium: 370mg

Total Carbohydrate: 27.1g

Dietary Fiber: 7.1g

Total Sugars: 6.8g

Protein: 11.2g

Vitamin: D 0mcg

Calcium: 98mg

Iron: 8mg

Potassium: 827mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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