Cabbage Fat-Burning Soup Recipe
Ingredients:
1 medium head of green cabbage, chopped
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 bell pepper (any color), diced
1 zucchini, diced
1 can (14.5 oz) diced tomatoes (with or without herbs)
4 cups vegetable broth (or chicken broth for extra flavor)
1-2 cups water (to adjust the soup consistency)
1 tablespoon olive oil (or cooking spray)
1 teaspoon dried thyme (or Italian seasoning)
1/2 teaspoon ground turmeric (optional, for extra anti-inflammatory benefits)
Salt and pepper, to taste
A few dashes of hot sauce (optional, for a little heat)
Fresh herbs like parsley or cilantro (optional, for garnish)
Instructions:
Prepare the Vegetables:

Wash and chop all the vegetables: shred or chop the cabbage, dice the onions, garlic, carrots, celery, bell pepper, and zucchini.
Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil (or spray with cooking spray) over medium heat. Add the diced onions and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the Vegetables:

Add the carrots, celery, bell pepper, and zucchini to the pot. Stir to combine and cook for another 5 minutes, allowing the vegetables to soften slightly.
Simmer the Soup:

Add the chopped cabbage, diced tomatoes (with juice), vegetable broth, and water. Stir everything together.
Season with thyme, turmeric (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for about 30-40 minutes, or until the cabbage and vegetables are tender.
Adjust the Seasoning:

Taste the soup and adjust the seasoning with more salt, pepper, or hot sauce if desired for some extra heat.
Serve:

Ladle the soup into bowls and garnish with fresh herbs like parsley or cilantro if desired.