Thermal Cooker Cabbage Soup Weight Loss diet recipe

Have you heard of the cabbage soup diet? It's basically a quick fix solution to lose weight and to lose it fast. You spend a week, and no more, eating unlimited amounts of this low-fat, low-calorie cabbage soup. This diet should NOT be done for more than 7 days.

The classic cabbage soup has no butter and no chicken, but uses chicken stock to make the meal very low calorie. But I find the taste very blah.... And I feel peckish the whole day if I have it for lunch.

I decided if I'm going to try any sort of cabbage soup diet, it has to taste great. It has to be satiating to keep me going the whole day. I don't think it's possible to stick to any diet if it feels like a torture. So, I made my cabbage soup with all sorts of other goodness but is still very low calorie. And the best thing is it's super tasty and delicious! It's warming and comforting to the stomach.

I am not a hard-core dieter and I don't do the cabbage soup diet strictly. But this is what I go for when I have over-indulged or wanting to lose the flab quickly. I will have 1-2 bowls of this soup for lunch and dinner.

This recipe is good for a couple of days and can easily be stored in the fridge and reheated.

Start by simmering chicken pieces in the trusty thermal cooker to make a savoury broth. Then add tomatoes and whatever vegetables you fancy or what you have on hand. 15 minutes before serving, add lots and lots of cabbage and enjoy!

This recipe is very forgiving and easily adaptable to your taste. If you do not have a thermal cooker, you can use a large soup pot instead.

I used butter to fry the onion and brown the chicken first - this makes the broth incredibly tasty. But you can omit the butter and do without frying to make the soup even more low calorie.

These sundried tomatoes don't look like much but they taste absolutely amazing! They add a distinctive, salty, rich tomato flavour to the soup. Love them so much.

Weight Loss Cabbage and Tomato Soup

Ingredients:

4 pcs chicken thighs bone-in
4 cloves garlic
2-inch ginger
1 onion
4 pcs sundried tomatoes
1 head cabbage
2 stalks celery
4 tomatoes
1 small carrot
salt and pepper
2 tbsp. tomato sauce
butter

Instructions:

1. Mince onion, garlic, ginger and cut the rest of the vegetables into bite-size pieces
2. Heat butter in the inner pot of thermal cooker, add onion, garlic, ginger, cook until fragrant
3. Add chicken and sundried tomatoes into pot, season generously with salt and pepper, add 1.8 litres of water then bring to boil for 10 minutes
4. Put into thermal cooker and leave for 4-6 hours
5. After 4-6 hours, add the rest of vegetables (except cabbage) and tomato sauce, bring to boil and put back in thermal cooker
6. 15 minutes before serving, bring pot to boil, add cabbage, simmer until cabbage is soft

I've made this so many times and here are some variations I've tried.

With the addition of firm block tofu for extra protein.

With lots of green beans and shredded chicken breast. But I would recommend chicken thighs as they make the soup that much tastier.