Cabbage Fat-burning Soup

Instructions:

1. Prepare the Vegetables: Start by washing and chopping all the vegetables. This includes the onion, carrots, celery, bell peppers, and cabbage.

2. Sauté the Onions and Garlic: In a large pot, add a small amount of cooking spray or a teaspoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.

3. Add the Remaining Vegetables: Next, add the sliced carrots, chopped celery, and bell peppers to the pot. Cook for another 5 minutes, stirring occasionally.

4. Add Cabbage and Tomatoes: Stir in the chopped cabbage and the can of diced tomatoes (with their juice). Mix everything well.

5. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes, or until all the vegetables are tender.

6. Season the Soup: Taste the soup and add salt, pepper, and any other herbs or spices you like. You can add thyme or bay leaf for additional flavor.

7. Serve: Once the vegetables are tender and the flavors have melded together, serve the soup hot. You can enjoy it as is or blend it for a smoother texture if preferred.

Over the course of 12 weeks, I’ve diligently stuck to the recipes outlined in the Bariatric and Gastric Cookbook, resulting in a remarkable 68 lbs weight loss. The cookbook’s organization by sections is incredibly helpful, and I’m especially impressed by its guidance on portion sizes relative to point values. I wholeheartedly endorse this cookbook for anyone undertaking the Bariatric and Gastric Program in 2025. Don’t miss out on the opportunity to try it for yourself!