Description
This Best Diet Cabbage Soup with Ground Turkey is a wholesome, comforting, and flavorful low-calorie soup perfect for a healthy meal. Packed with ground turkey, fresh vegetables, and aromatic herbs, it is a satisfying and hearty option for anyone seeking a nutritious and easy-to-make dish. The rich flavors come together beautifully without excess fats or carbs, making it an ideal dish for diet-conscious eaters.
Ingredients
Base
- 3 tbsp butter (preferably Kerrygold salted butter for a richer base)
Vegetables
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 large yellow onion, diced into 1/2-inch pieces
- 3 cloves garlic, minced
- 6 cups cabbage, sliced into 1/4-inch thick ribbons
Meat
- 1 lb ground turkey
Spices and Seasonings
- 2.5 tsp dried thyme
- 3 dried bay leaves
- 1.5 tbsp bouillon (Better Than Bouillon recommended)
- 1/8 tsp white pepper
- Pinch of red pepper flakes
- Salt to taste
- Black pepper to taste
Liquids
- 6 cups chicken broth (Swanson preferred for consistent salt levels)
Instructions
- Prepare the vegetables: Chop the carrots and celery into small pieces, dice the yellow onion into 1/2-inch pieces, mince the garlic, and slice the cabbage into 1/4-inch thick ribbons. This will ensure even cooking throughout the soup.
- Sauté aromatics: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent, releasing their natural sweetness.
- Cook ground turkey: Add the ground turkey to the pot with the vegetables. Break it up using a spoon or spatula and cook until browned and no longer pink, about 6-8 minutes. This step builds a rich meaty base for the soup.
- Add seasonings and herbs: Stir in the dried thyme, bay leaves, white pepper, red pepper flakes, salt, and black pepper. Mix well to ensure the flavors infuse throughout the meat and vegetables.
- Pour chicken broth and bouillon: Add the 6 cups of chicken broth along with the 1.5 tablespoons of bouillon paste. Stir to combine everything evenly.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes. This will allow the flavors to meld and the broth to develop depth.
- Add cabbage: Stir in the sliced cabbage ribbons. Continue simmering the soup for an additional 10-15 minutes, or until the cabbage is tender but still retains some texture.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper to your preference. Remove the bay leaves before serving. Ladle soup into bowls and enjoy a warm, nutritious meal perfect for any diet plan.
Notes
- Butter adds richness but can be substituted with olive oil for a lighter fat option.
- Using ground turkey breast will reduce fat content further compared to dark meat.
- For extra spice, increase the amount of red pepper flakes carefully to your heat preference.
- Leftover soup stores well in the fridge for 3-4 days and freezes beautifully for up to 3 months.
- Ensure not to overcook the cabbage to keep slight crunch and prevent it from becoming mushy.
- This soup is naturally gluten free if you use gluten free bouillon and broth.
