Chicken Stock based Fat Burner Soup

 Chicken Stock Fat Burner Soup


1 small head of regular green cabbage.
1 small yellow onion
1 stalk leek
2 cloves garlic
1 red pepper
3 small carrots
2 stalks celery
1 T. olive oil
2 chicken bouillon cubes
1 T. tomato paste
1 box chicken stock
1 Qt. water
½ tsp. cumin
½ tsp. oregano
¼ tsp. nutmeg
2 bay leaves

salt and freshly ground pepper to taste
Optional – 1/4 finely chopped jalapeño pepper


Heat olive oil in a soup pot. Add diced onion and leek and sauté until tender. Add garlic and chopped cabbage and carrots and sauté until cabbage is limp. Add the chicken stock and bouillon cubes to the pot and cook for 15 minutes.

Remove all of the carrots and 2/3 of the remaining vegetables and place in a blender with the diced red pepper and the jalapeno. Add half of the water and blend together on a low speed.

Add vegetable puree back into the soup pot and stir.  Add cumin, oregano, nutmeg and bay leaves. Add remaining water and tomato paste and cook over low heat for another 15-20 minutes.

Adjust seasonings and water to desired taste and consistency. Remove bay leaves and serve.

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