1. Prepare the Vegetables
Dice potatoes and carrots into small even cubes.
Dice the bell pepper.
Shred the cabbage thinly.
Chop onion and mince garlic.
2. Sauté for Flavor
Heat olive oil in a pot.
Add onion and cook 3 minutes until soft.
Add garlic and bell pepper, sauté 2 minutes.
3. Build the Soup
Add potatoes, carrots, and cabbage.
Pour in water or broth.
Add salt, pepper, and turmeric.
Bring to a boil, then reduce heat.
4. Simmer
Simmer 20–25 minutes until vegetables are tender.
5. Taste & Adjust
Add more salt/pepper if needed.
6. Serve
Ladle into bowls and garnish with parsley or green onions.
Servings
3–4 servings
(About 1.5 cups per serving)
Nutritional Info (Per Serving, Approx.)
Calories: 120–150 kcal
Protein: 3–4 g
Carbs: 25–30 g
Fiber: 4–6 g
Fat: 2–4 g
Sodium: Depends on broth & salt used
Vitamins: High in vitamins A, C, K, folate
Minerals: Good source of potassium & magnesium
Health Benefits
✔ Supports steady blood sugar
Contains fiber-rich vegetables (carrot, cabbage, potatoes)
Low fat and moderate carb load
No added sugar
Helps slow digestion and prevent spikes
✔ Good for digestion
Cabbage + fiber = better gut health
Warm broth soothes stomach
✔ Hydrating & low calorie
Helps with weight management
✔ Rich in antioxidants
Carrots, peppers, garlic, turmeric
✔ Nutrient-dense but gentle
Good for detox, cleansing, or light meals
Notes
Use low-sodium broth for healthier balance.
Potatoes add body and creaminess.
Cabbage gets sweeter as it cooks.
Soup tastes even better the next day.
Tips
Add a squeeze of lemon before serving for freshness.
Add 1 tomato or 2 tbsp tomato paste for richer flavor.
For more protein, add white beans or lentils.
Blend half the soup for a thicker consistency.
Make it spicy with chili flakes or paprika.
FAQ (Q & A)
Q: Is this soup good for people with high blood sugar or diabetes?
A: Yes—it’s high in fiber, low in fat, and has balanced carbs. But it won’t “instantly” drop blood sugar. It supports gradual regulation.
Q: Can I replace potatoes?
A: Yes—use sweet potatoes, cauliflower, or zucchini for lower-carb options.
Q: How long does it store?
A: Up to 4 days in the fridge or 3 months frozen.
Q: Can I add meat?
A: Sure—add shredded chicken or lean beef, but cook separately and add at the end.
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