Low Carb Cabbage Soup Recipe
For Weight Loss
There are so many times when I don’t feel like cooking, especially chapatis in summers.. Ooh! I really hate that but then you can’t stay hungry too. So for such times what comes easy and handy for me is my Low Carb Cabbage Soup.
Low Carb Cabbage Soup Recipe For Weight Loss
Why I love this soup?
Well, simple answer to the question is ,”Its easy to cook, healthy, low Carb and very very filling.” What else can one ask for? If I tell you the ingredients and recipe of this soup, I bet you are going to love it so much that you will make it twice or thrice every week…. and if I tell you the secret that this soup is main dish of a highly successful weight loss Diet Plan…then each on of you who is dying to lose weight will start living again for the love of this soup.
Can you believe it.. Seven days of eating this cabbage soup unlimited can make you lose up to 4 kilos of weight. :O
So what say? Shall I give you the details?
- 2 handful of cabbage, chopped
- 2 tbsp onion, diced
- 1 small carrot, diced
- 1 green bell pepper, diced
- 2-3 cloves garlic, minced
- 2 big handful of chopped Spinach.
- ½ teaspoon red pepper flakes
- few shakes of black pepper
- ½ teaspoon salt (optional)
- 4 – 5 cups water
- Soup cube one or soup mix 1 tsp.
- Soy Sauce, Chilly Sauce and Vinegar according to taste.
Take a look at the pic.
Pour 4 – 5 cups water in a big pan.
Add cabbage, garlic, onions, bell peppers, spinach, and carrots.
Stir in soup cube or mix.
Bring to a boil and then reduce heat.
Cover and cook until all veggies are tender.
Stir in red pepper flakes, black pepper and salt.
Best will be to add salt in the serving bowl as cabbage, spinach all have natural salts and then we have added soup mix also)
Taste broth and adjust seasoning if needed.
Finally add soy sauce, chilly sauce and vinegar with a table spoon full of Olive oil.
Cover and let it simmer for 5 -6 minutes.
Serve and enjoy!
- Sprinkle a handful of mung sprouts and some lettuce chopped fine on top of the bowl of Cabbage Soup.
- Serve with a dash of butter.
There is no need to keep chopped veggies ready in advance for this soup as chopped and stored veggies lose nutrition very fast. I prefer the instant way. After you keep water on boil keep chopping and directly adding all ingredients one by one.
You can Jazz it up with lots of spices, herbs like Basil, Oregano, Corriander etc and a variety of other veggies. This makes enough for about 2 days. This soup keeps well in the fridge for about 2- 3 days.
This is what this healthy recipe is worth of. It can be divided into 4 servings but I have divided it into 3 servings to be on the safe side.
Each serving has 88 calories with 19 gm carbs and 7 gm fiber thus making this recipe having 12 gm carbs. Not that bad…. So if you are a vegetarian and eat five bowls of this soup in a day still your calories intake will be 440 calories with 95 gm carbs minus 35 gm of fiber…. making just 60 gms of Net Carbs throughout the day. Great isn’t it??
Olive oil and added butter have not been added here as some of you might like to use this soup in low calorie diet plan. addition of olive oil and butter will add calories and help increase calorie density and fat content which can finally make this recipe an excellent LCHF soup.
A great tasting , easy to make, nutritious, Low Calorie, Lower carb, High Fat soup recipe.
So are you planning to make this soup for yourself or the whole family?
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