Slimming Cabbage & Parsley Soup

Directions

1. Prepare the vegetables: Wash, peel, and chop all vegetables into bite-sized pieces. Set aside the parsley for garnishing.
2. Combine in a pot: Place the tomato, carrots, onion, celery, green beans, and cabbage in a large soup pot.
3. Add seasoning and water: Sprinkle curry powder, salt, and pepper over the vegetables. Pour in enough water to cover the vegetables completely (approximately 1.5–2 liters).
4. Bring to a boil: Heat over medium-high until the soup reaches a rolling boil. Stir occasionally to prevent sticking.
5. Simmer until tender: Reduce the heat to low and simmer for 20–30 minutes, or until all vegetables are tender and flavors meld together.
6. Finish with parsley: Add the chopped parsley just before serving for a fresh, vibrant touch.
7. Serve hot: Enjoy as a starter, main course, or as part of a structured slimming plan.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Spicy version: Add a pinch of cayenne or chili flakes for a metabolism-boosting kick.
• Protein boost: Include cooked shredded chicken or white fish to make the soup more filling.
• Low-sodium option: Reduce or omit added salt and rely on fresh herbs for flavor.
• Herb swap: Use cilantro or dill instead of parsley for a different aroma.

Serving Suggestions