How to make low calorie cabbage soup

Step 1: Caramelize the Vegetables

Heat the oil in a large, heavy-bottomed Dutch oven over medium heat. Then add the garlic, onion, spring onion, carrot and salt. Cook, stirring often. Until the vegetables start to turn brown. This will take about 5 minutes, then reduce the heat to medium and continue cooking the vegetables. Stir occasionally until the vegetables are soft and caramelized. This will take approximately 13 to 15 minutes.

record: As the vegetables cook, add 1 to 3 tablespoons of water if necessary. This will prevent the vegetables from turning too brown before they are completely softened. Let the liquid evaporate over the last three or four minutes so that the vegetables turn completely brown.

Step 2: Add seasonings

Add the paprika, thyme, Carraway, and pepper and cook – stirring – until the spices are fragrant, 10 to 45 seconds.

Step 3: Clear coating

Pour the lemon juice into a large pot. Stir and cook until the liquid evaporates. This will take 10 to 30 seconds.

Step 4: Add the remaining ingredients.

Add canned tomatoes. Stock or broth, raw cabbage and celery Increase the heat to high, cover, and bring the soup to a simmer.

Step 5: Simmer and adjust heat.

When the soup is boiling Tilt the lid. Reduce the heat to medium-low. and continue to simmer gently. Stir occasionally until cabbage is softened and melted – 30 to 40 minutes.

Step 6: Serve

Remove the pot from the heat and stir in the lemon zest and dill. Serve the cabbage soup drizzled with a little olive oil, if desired.