Cabbage soup diet recipe
Cabbages are cheap and filling but have few calories, so they make an excellent diet ingredient. Cabbages also taste really great (unless you overcook them) so it is no surprise that cabbage soup has been at the heart of lots of diet books for over a century.
Here’s my recipe for cabbage soup that tastes just as good reheated the next day. The exact measurements are not important. One day you may make it will lots of celery, the next time with hardly any. It is up to you. Don’t overdo the pasta. If the soup is going to serve 4 people, then put in 2 handfuls
- one cabbage, chopped
- celery, diced
- 1 large onion, diced
- 1 cup carrots, diced
- 4 cloves garlic, minced
- 1 pint of good chicken stock
- half pint of water
- small handful of pasta
- 1 teaspoon oregano
- Salt, pepper and parsley to taste.
The instructions couldn’t be simpler. Just chop the onion and celery and sweat them off in a little oil in a big soup pan. Now add the rest of the ingredients except for the half pint water and cook everything up until the cabbage is tender. If the soup looks too thick, add some water.
This is a great recipe, because it is infinitely adjustable. For example you can add paprika or chilli powder for extra kick, south i ndian spices to make it more like a curry or for an eastern european feel, throw in a spoonful of caraway seeds.