1 pound away overnight! The new cabbage soup diet: In 6 varied variants

• 2014

The new super cabbage soup: The most successful lightning diet ever is back. More effective, more varied, healthier and tastier than ever

1. The magic cabbage soup - the basic recipe
2. Cabbage soup variant 1: Fruity with pear and Bündnerfleisch
3. Cabbage soup variant 2: Indian with curry, cauliflower and potato
4. Cabbage soup variant 3: Creamy with yoghurt and tartar balls
5. Cabbage Soup Variation 4: Grandma's Best with beans and beef salami
6. Cabbage Soup Variation 5: Italian light with fish fillet and tomatoes

There are two reasons why losing weight is so difficult. First, the body defends itself against starvation. Second, the soul resists abandonment. If you try our super cabbage soup diet, you will find: It works differently!

Because this extremely healthy dish is beautifully low in calories, it provides us with all the vital nutrients around the clock - and is easy to prepare. In addition, you only have to eat the vegetable and cabbage soup in the evening instead of supper. During the day you can eat normally. You should just do without sweets, cakes or overly rich, greasy meals.

And so that it does not get boring, we also show you how to conjure a delicious variety of cabbage soup every day! Your reward? One pound less - every morning!

The magic cabbage soup - the basic recipe

Ingredients for 5 servings

• 1 kg carrots,
• 1 big head of pointed cabbage,
• 5 onions,
• 600 g of tomatoes,
• 2 sticks of celery (about 200 g),
• 3 yellow peppers (about 550 g),
• 2 tbsp olive oil,
• 750 ml vegetable stock,
• Salt,
• Pepper,
• grated nutmeg

Preparation:

1. Peel carrots and slice them. Halve the cabbage lengthways, remove the stalk and cut the leaves into strips. Dice the onions. Quarter the tomatoes and core them. Cut the pulp into small cubes. Cut the celery stalks into small pieces. Quarter the peppers, core them and cut into small pieces.

2. Heat the olive oil in a saucepan. Briefly fry the onion in a glassy saucepan. Add carrots, cabbage and sauté for about 5 minutes. Deglaze with broth and 500 ml of water. Add tomatoes. Boil and simmer for about 5 minutes. Season with salt, pepper and nutmeg.

Preparation time approx. 25 minutes. Per serving approx. 180 kcal; E 8g, F 6g, KH 22g

Cabbage soup variant 1: Fruity with pear and Bündnerfleisch

Ingredients for 1 portion:

• 75 g Bündnerfleisch
• 1/2 small pear
• 1/5 of the cabbage soup

Preparation:

1. Divide meat into strips. Wash the pear, cut in half, remove the core and cut the pulp into small slices. Put 1/5 of the soup in a saucepan, add the meat, bring to the boil and simmer for about 5 minutes. At the end, add the pear slices.

Preparation time approx. 10 minutes. Per serving about 1680 kJ, 400 kcal. E 38 g, F 13 g, KH 31 g

Cabbage soup variant 2: Indian with curry, cauliflower and potato

Ingredients for 1 serving:

• 1/2 small head cauliflower (net approx. 270 g)
• salt
• curry powder
• 1/5 of the cabbage soup

Preparation:

1. Peel the potato, wash and cut into small pieces. Clean cauliflower, wash and divide into small florets, halve larger florets or cut into slices.

2. Cook the potato pieces and cauliflower in boiling salted water for about 10 minutes. Put the soup in a saucepan, bring to the boil and simmer for about 5 minutes. Drain the cauliflower and potato pieces and add to the soup. Season soup with curry.

Preparation time approx. 15 minutes. Per serving about 1510 kJ, 360 kcal. E18g, F7g, KH 53g

Cabbage soup variant 3: Creamy with yoghurt and tartar balls

Ingredients for 1 serving:

• 100 g of beefsteak minced meat
• 1 pinch of ground cumin
• salt
• pepper
• 2 tbsp low-fat yoghurt
• 1 tsp oil
• 1/5 of the cabbage soup

Preparation:

1. Season the hamburger with cumin, salt and pepper, shape into small balls. Season yogurt with salt and pepper.

2. Put the soup in a saucepan, bring to the boil and simmer for about 5 minutes. Heat the oil in a small pan. Fry the meatballs in a pan for about 5 minutes and add to the soup. To give yoghurt.

Preparation time approx. 15 minutes. Per serving about 1590 kJ, 380 kcal. E 30 g, F 16 g, KH 25 g

Cabbage Soup Variation 4: Grandma's Best with beans and beef salami

Ingredients for 1 serving:

• 100 g of green beans
• salt
• 100 g mushrooms
• 40 g lean beef salami
• 1 tbsp oil
• 1/5 of the cabbage soup

Preparation:

1. Clean and wash the beans, cut into bite-sized pieces and cook in boiling salted water for about 15 minutes. Clean mushrooms, clean and quarter. Cut salami into small pieces.

2. Put the soup in a saucepan, bring to the boil and simmer for about 5 minutes. Heat the oil in a pan and fry the mushrooms in a pan for about 3 minutes. Add the salami to the mushrooms and fry for about 2 minutes. Drain the beans and add to the soup. Add salami and mushrooms as well.

Preparation time approx. 20 minutes. Per serving about 1760 kJ, 420 kcal. E 20 g, F 22 g, KH 28 g

Cabbage Soup Variation 5: Italian light with fish fillet and tomatoes

Ingredients for 1 serving:

• 200 g cod fillet
• 125 g yellow cherry tomatoes
• 1 stalk of thyme
• 1/5 cabbage soup

Preparation:

1. Wash the fish, pat dry and cut into small pieces. Wash and clean tomatoes. Wash thyme, shake dry and chop.

2. Put 1/5 of the soup in a saucepan, add tomatoes, fish and thyme. Bring the soup to a boil and simmer for about 5 minutes.

Preparation time approx. 10 minutes. Per serving about 1510 kJ, 360 kcal. E 45 g, F 7 g, KH 26 g