Instructions
Sauté the Base:
Heat olive oil in a large pot. Add chopped onion and sauté for 2–3 minutes until translucent.
Add Garlic & Vegetables:
Stir in garlic, carrot, bell pepper, and cabbage. Cook for 4–5 minutes, stirring occasionally.
Add Broth & Seasoning:
Pour in vegetable broth. Add salt, pepper, turmeric, and paprika. Stir well.
Simmer:
Add broccoli, potato, and zucchini (if using). Cover the pot and simmer for 15–20 minutes until vegetables are tender but not mushy.
Finish:
Sprinkle chopped parsley or coriander before serving for a fresh aroma and taste.
Serving Suggestions
Serve hot with a slice of whole-grain bread or a bowl of brown rice.
Add a squeeze of lemon juice for extra freshness.
You can blend half the soup for a thicker, creamy texture.
Notes & Tips
Don’t overcook the veggies — they should stay bright and slightly crisp for maximum nutrition.
Add other vegetables like spinach, kale, or beans for variety.
Store leftovers in the fridge for up to 3 days or freeze for 1 month.
You can also add cooked chicken, tofu, or lentils for extra protein.
Servings & Nutrition (Per Serving – 4 servings)
Calories: ~140 kcal
Protein: 4g
Fat: 5g
Carbohydrates: 18g
Fiber: 4g
Sodium: 320mg
Health Benefits
🥬 Cabbage & Broccoli: Support liver detox and digestion.
🥕 Carrots: Provide beta-carotene for healthy eyes and skin.
🍅 Tomatoes / Peppers: High in antioxidants and vitamin C.
🧄 Garlic: Natural anti-inflammatory and immune booster.
🍋 Low in Calories: Ideal for weight management and balanced blood sugar.
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