Search: Cabbage soup

10 lbs In 1 Week Cabbage Soup Diet Recipe AKA Wonder Soup

Trying to fit in that dress that is one size too small? Are you getting ready for swimsuit season? Do you want to lose 10 lbs for a special event? If you answer yes to those questions, then you simply must try this wonder soup. It is easy to make and surprisingly delicious too! This soup is part of a 7-day diet plan, but if you want to cut down on a few calories then go ahead and give this a try.

This recipe takes about 15 to 20 minutes to make. Serves 6 meals.


• Half a head of cabbage, roughly chopped
• 1 cup of diced celery
• 1 cup of diced onion
• 1 cup of diced carrots
• 1 green bell pepper, chopped
• 2 to 3 cloves of garlic
• 4 cups of chicken broth
• 1 14 oz can of diced tomatoes (basil, oregano and garlic flavor)
• 1 tsp of oregano
• Half a teaspoon of red pepper flakes
• Salt
• Pepper


Place a pot over medium heat and pour some olive oil.
Saute celery, onion, carrots, and green bell pepper.
Once the carrot is tender, add the garlic and chicken broth.
Add your cabbage and diced tomatoes.
Bring the soup to a boil.
Once the cabbages are tender, add seasonings: salt, pepper, oregano, and red pepper flakes.
Remove from the heat and serve.

Ideas And Tips:

• To make this dish vegetarian, you can use vegetable stock instead. You can also use water, but make sure to add lots of seasonings to enhance the flavor of the soup.

• You can use any type of canned tomatoes or even fresh ones. This recipe uses a flavored variety. Look for flavored tomatoes in your market, or you can even make homemade tomato sauce.

10 lbs In 1 Week Cabbage Soup Diet Recipe AKA Wonder Soup
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Bean Thread Noodles (Glass Noodles) and Vegetable Soup

Bean thread noodles or also known as glass noodles, is a type of noodle originating from China. The noodles are prepared by soaking them in warm water for a good 15 minutes and draining them up. One of the best ways of serving it is by cooking it with vegetables like mushrooms, cabbage, and green onions.


• 2 oz bean thread noodles (glass noodles)
• 2 eggs
• 2 cloves garlic (chopped)
• 2 Baby Bella mushrooms or button mushrooms (sliced)
• 1 piece ginger (chopped)
• 2 green onions (chopped)
• Napa cabbage (few leaves, chopped)
• 3 cups water or vegetable stock
• White pepper powder
• Salt to taste
• Olive oil or vegetable oil


This recipe takes about 30 minutes. Serves 4-5.

Soak the noodles in warm water for 15-20 minutes.
Drain noodles.
Set aside.

Crack open the 2 eggs.
Season with salt and pepper.
Whisk the mixture.
Set a pan over high heat.
Put oil and let it heat.
Add the eggs and let it cook for a few minutes.
Remove and transfer to a plate.
Set aside.
Put a little amount of oil again in the same pan.
Saute ginger, garlic and white parts of green onions.
Add mushrooms and napa cabbage.
Season with salt.
Stir for a few minutes.
Add water or vegetable stock, whichever is available.
Bring it to a boil for 4-5 minutes.
Add the noodles and let it cook for 2 minutes.
Add the scrambled eggs and remaining green onions.
Season with salt and white pepper powder.
Stir the mixture.
Let it simmer for 1-2 minutes.
Remove and transfer to a soup bowl.
Serve and enjoy!

Bean Thread Noodles (Glass Noodles) and Vegetable Soup
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Vegetarian Borscht (Борщ) | Authentic Russian Beet Soup Recipe

Borscht is a traditional Russian soup made from beets (that are low in calories and a great source of nutrients such as vitamin C, fiber, and folate. They can also help keep your blood pressure in check). This soup is easy to make, does not require any ingredients, for example, found only in Russia or something like that, and it tastes great. If you want to eat something a bit different, yet healthy and tasty, give borscht a try.


• 2 medium-sized beets
• 1 large carrot
• 1 tbsp olive oil
• 1 tomato
• 2 tbsp of water
• juice of ½ lemon
• 2 L of water
• 1 tbsp of salt
• 5 medium-size potatoes
• ½ cabbage
• 1 small onion
• 1 tsp olive oil
• 5-7 whole black peppers
• 3-4 bay leaves
• 1 tbsp dried parsley
• 2-3 garlic cloves


Scrub the beets under the running water, peel them and grate them.
Peel the carrot and grate it into the bowl where the beets are.
Heat up 1 tbsp of olive oil in a large pot on the medium heat, add the shredded vegetables, and stir.
Dice a tomato, add it into the pot, and stir.
Add 2 tbsp of water and juice of ½ lemon.
Lower the heat to low, cover, and let simmer for 20 minutes.
Peel 5 potatoes and dice them or cut them into strips.
Boil 2 L of water, stir the shredded vegetables after they simmered, and add water to the pot.
Bring to boil and add 1 tbsp of salt.
Add the potatoes.
Shred the cabbage and add to the soup.
Let cook for a few minutes.
Dice a small onion.
Heat up 1 tsp of olive oil in a skillet and sauté the onion until golden.
Add the onion to the soup and stir.
Add the black peppers, bay leaves, and the cut garlic cloves.
Add the dried parsley and cook for 5-10 minutes.

Tips and ideas:

Borscht can be eaten on its own or you can eat it with sour cream or mayo, or even garlic. It can be decorated with fresh herbs.

You can keep borscht in the refrigerator for up to one week.

If you want to take borscht with you for a lunch at work or in school, you can reheat it and put in into a thermos bottle.

Vegetarian Borscht - Authentic Russian Beet Soup Recipe
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