Add the cabbage and potatoes to boiling water or light vegetable broth. Cook for about 10 minutes.
3. Light heat treatment (no frying)
In a pan, add a little oil and 2–3 tablespoons of water. Sauté the onion and carrot until soft. The onion should become translucent without browning.
4. Final cooking
Add the zucchini and steamed vegetables to the soup. Cook for about 10 more minutes, until everything is tender but not mushy.
5. Ending
Add the chopped green spices, bay leaf and a little salt. Remove from heat.
Let the soup sit covered for about 15–20 minutes – this will allow the flavors to blend better.
How to make the taste richer (without being heavy)
If the soup seems too light, you can add:
A spoonful of low-fat sour cream – gives a mild and pleasant taste
Homemade white bread crumbs (fat-free) – add texture
A few drops of lemon juice – for freshness (if you don’t have problems with acidity)
What to expect from this type of meal?
This soup can be used as a light meal on days when you feel heavy, overeat, or need a "rest" for your body. It:
- does not burden digestion
- promotes lightness after eating
- is suitable for a lighter evening reception
- may be part of an unloading regime
