High-Protein Weight-Loss Cabbage Soup is a tasty & satisfying dish. This dish has 27 g of protein in one serving. It is prepared with ground turkey, cabbage, onion, carrots, celery, bell pepper, olive oil, garlic, seasonings, vegetable broth, tomato, & white-wine vinegar. These simple items have no dairy in them, so people with dairy allergies can easily consume this dish. We can easily get these items from the kitchen or from the supermarket. This dish is prepared in 55 minutes, so it’s perfect to prepare quick dinner. High-Protein Weight-Loss Cabbage Soup stores nicely in the fridge or freezer, so this is good for long-term storage for meal prep purposes. Serve this dish with whole-grain toast, cucumber tomato salad, or pumpkin seeds.
STATS:
- Caloric count: 285 kcal
- Time for Prep: 15 minutes
- Serving size: 1 & ½–2 cups
- Cook time: 40 minutes
- Cuisine: American
- Total time: 55 minutes
- Course: Soup
- Diet: High-Protein
- Serving: 6
EQUIPMENT:
- Dutch oven
- Cutting board
- Measuring spoons
- Knife
- Wooden spoon
- Ladle
- Measuring cups
INGREDIENTS:
- 2 tsp. white-wine vinegar
- 2 tbsp. olive oil
- 1 onion
- 2 carrots
- 1½ tsp. Italian seasoning
- 2 celery stalks
- 1 pound lean ground turkey
- 1 red bell pepper
- 2 cloves garlic
- ½ tsp. ground black pepper
- 8 cups vegetable broth — low-sodium
- 1 head green cabbage
- ¼ tsp. salt
- 1 large tomato
INGREDIENT NOTES:
GROUND TURKEY:
- We have to use the lean ground turkey in the soup. It will add lean protein & keep the soup light. We can also use ground chicken instead.
OLIVE OIL:
- Add the olive oil to sauté the vegetables & turkey. It will add a smooth & savory flavor to the soup and add good fat content.
ONION:
- Include the onion to prepare a tasty base for the soup and it also provides the sweet taste naturally in soup as it cooks.
CARROTS:
- We have to use fresh carrots to include a mild sweet taste, a happy color, & a gentle texture in the soup.
CELERY:
- Add the celery to include a fresh & light earthy flavor in soup. It will balance the flavor of the turkey & other vegetables.
RED BELL PEPPER:
- Include the red bell pepper to add a natural sweet taste, nice color, & a light peppery flavor to the soup.
GARLIC:
- Utilize fresh minced garlic to provide a warm & savory flavor in the soup. Add the garlic when the vegetables started to get soft.
ITALIAN SEASONING:
- Add the Italian seasoning to include a balanced blend of herbs in the soup. It will provide plenty of flavors without needing a heavy sauce or seasoning mix.
VEGETABLE BROTH:
- We have to use low-sodium vegetable broth to make the tasty foundation of the soup. It will help keep the overall sodium level in control.
CABBAGE:
- Include the green cabbage to add volume, fiber, & a filling texture in soup. We have to slice it thinly so it cooks evenly.
TOMATO:
- Add the fresh tomato to include acidity, moisture, & a natural sweet taste in the soup. Chop it evenly so it blends well with the all the items.
WHITE-WINE VINEGAR:
- Utilize the white-wine vinegar in the end to enhance the taste. It will also help balance the savory broth & rich taste of the turkey.
INSTRUCTIONS:
- Add the olive oil in Dutch oven & heat it on medium heat.
- Add the turkey and cook for six to eight minutes till brown, and break it with a wooden spoon.
- Add the cooked turkey to the vessel and place in the corner.
- Include the leftover oil in a similar pot and warm it.
- Put the carrots, celery, & red bell pepper in the oil and cook for six to eight minutes till they start to get soft.
- Now include the garlic and seasoning & cook for 1 minute till aromatic.
- Add the cooked ground turkey to the pan and mix to combine.
- Include eight cups vegetable broth and let the mixture to get boil softly.
- Add the cabbage & tomato slices and mix properly.
- Decrease the flame to low and leave the mixture to get simmer for 20 to 25 minutes till the cabbage & vegetables get soft.
- Add 2 tsp. white wine vinegar & cook for 1-2 minutes.
- Now include the soup in the bowl & serve hot.
SERVING SUGGESTIONS:
BREAD & GRAINS:
- Whole-Grain Toast
- Quinoa Crackers
- Multigrain Bread
SALADS:
- Cucumber Tomato Salad
- Greek Salad
- Arugula Salad
TOPPINGS:
- Fresh Parsley
- Plain Greek Yogurt
- Pumpkin Seeds
TIPS:
- We have to choose the 93 % lean ground turkey to make the light & low-calorie soup.
- Use the wooden spoon to break it into small bits so it mix equally.
- Avoid cooking the cabbage for a long time, as it becomes very soft.
- Include the vinegar at the end to preserve its bright taste.
- Add the leaner ground turkey and serve it with plain Greek yogurt to include more protein in the dish.
STORAGE INFORMATION:
FRIDGE:
- Properly cool the soup, & then include it in closed vessel & store for four days.
FREEZER:
- Properly cool the soup, & then add it to a container and freeze for three months.
FAQs:
Will I add the ground chicken in the soup?
- Yes, we would include the ground chicken instead to make this soup.
Could we prepare it in advance?
- Yes, make the soup and store it in the fridge for four days.
Will I utilize the red cabbage?
- Yes, we would easily utilize the red cabbage instead though it will add the color and lightly different taste in it.
How to include more protein in soup?
- Add additional ground turkey with lentils, Greek yogurt, or beans instead to add more protein to the soup.
NUTRITIONAL INFORMATION:
Serving: 1
Calories: 285 kcal
Net carbs: 17 g
Iron: 3 mg
Total carbs: 24 g
Serving size: 1 & ½–2 cups
Vitamin A: 700 µg
Fiber: 7 g
Calcium: 105 mg
Protein: 27 g
Sodium: 520 mg
Potassium: 750 mg
