Fat-Burning Vegetable Soup "Lose 8 kg in a Week"

Country kitchen

Losing weight without starving yourself and without harming your body is entirely possible. There are plenty of low-calorie recipes that promote fat burning and normalize gastrointestinal function, one of which is a fat-burning vegetable soup with the telling name "8 kg in a week."

It's ready in just half an hour, and it contains no fancy or expensive ingredients—just vegetables, preferably seasonal ones. The base of this soup is cabbage, and we add whatever we can find at the grocery store or in our pantry, except potatoes. Potatoes, with their high carbohydrate and calorie content, should be completely eliminated from your diet if you want to lose weight quickly.

You can add celery (stem and root) to the soup—not only is it very healthy, but it's also low in calories. If you don't like celery, substitute it with leeks, using both the white and green parts. In addition to cabbage, you'll need bell peppers, carrots, and tomatoes. Carrots are available year-round, but frozen tomatoes and peppers are best in winter (tomatoes in their own juice are also suitable). This vegetable-based soup is delicious, quite filling, and low in calories. According to reviews, if you add moderate exercise and completely avoid bread, baked goods, and fatty foods, you can lose up to eight kilograms in a week by eating this soup.

Ingredients:

fresh white cabbage – 200-250 g;
Chinese cabbage – 5-6 leaves (only the white part);
carrots – 1 medium-sized piece;
onion – 1 large head;
fresh or canned tomatoes – 2 pcs;
bell pepper – 1 pc;
olive oil – 1/3 tsp;
salt – to taste;
water, low-fat chicken broth – 4 cups;
turmeric – 1/3 tsp;
hot pepper, ground ginger – to taste.

How to make fat-burning soup

In a separate saucepan, heat water or broth until it boils (you can use low-fat chicken broth or vegetable broth). While it's boiling, chop the vegetables: thinly slice the carrots, finely dice the onion, and julienne the bell pepper.

Remove a few outer leaves from the Napa cabbage. Trim off the firm bottom part for soup, reserving the top for salads. Cut the Napa cabbage into strips. Shred the white cabbage as usual for entrees.

Add a little oil to a heavy-bottomed pan—just enough to coat the bottom. Heat it, then add the onion and carrot. Sauté for two to three minutes without browning. Reduce heat to low.

Once the characteristic aroma of sautéed onions emerges and they change color slightly (become translucent), add the julienned peppers and tomatoes. If using canned tomatoes, add a little of the juice from the can along with the crushed tomatoes.

Let the vegetables simmer for about five minutes, until the tomatoes develop a sweet and sour flavor. Add the spices. Instead of ground pepper and ginger, you can add fresh chili rings and finely chopped ginger root.

Heat until the spices release their aroma. Add both types of cabbage to the pan and stir.

Add the boiling broth or water, bring to a boil again, and cook until the cabbage is tender. Cooking time is approximately ten minutes, but if you prefer your cabbage more tender, increase it to 15 minutes. At the end of cooking, season the vegetable soup with salt to taste.

This fat-burning soup is prepared without fat or frying, so it can be enjoyed warm or cold. If it seems a bit bland, a slice of lemon will perfectly enhance the flavor. Enjoy!

Comments to the article: 3

Marina

Thanks for the recipe! I'll definitely try it!!!

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Faith

In fact, this soup is simmered in water and nothing is fried. There is no Chinese cabbage in the recipe.
And besides soup, the diet includes other food products.

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Elena

You can actually add vegetables to cabbage. But not carrots. And don't sauté. And don't use any meat broth. Just water. The simpler, the better. Cabbage, celery, onions, tomatoes. And losing 8 kg in a week—no, but 3-4 is quite possible. My personal best is 12 kg in 4 weeks. But that's hell. It creeps right back up by the end of the first week, and after four…

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