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Yo, check it out! Fat cutter soups are blowing up right now, and for good reason. These bad boys not only taste amazing, but they also come packed with some serious benefits. Personally, I’m all about cooking at home. I like knowing exactly what nutrients I’m putting into my body, ya know?

Speaking of cooking, it’s a real passion of mine. It’s like Maya Angelou once said, cooking and sharing food is a form of expression. And when I’m in the kitchen, I make sure to bring the love, compassion, and care. I mean, I’m cooking for my fam, my loved ones! My spouse, my kids – they mean everything to me. So I gotta get a little creative, put some sincere effort into those meals. I mix those ingredients thoroughly, have faith, sprinkle in some tenderness and sunshine, and shower ’em with love.

And here’s a recipe you don’t wanna miss – Cabbage, Celery, and Onion Soup! It’s gonna blow your mind.

Here’s what you need:

• 1 medium cabbage, cut into pieces
• 4 celery stalks, chopped
• 1 medium onion, sliced
• 1 small broccoli, chopped
• 2 teaspoons cumin seeds
• 1 teaspoon black pepper
• 1 teaspoon turmeric powder
• 1 teaspoon oregano leaves
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 tablespoon ginger and garlic paste
• 3/4 cup tomato sauce
• 2 teaspoons cornstarch
• Salt for taste
• 8 cups of water
• 1 tablespoon Ghee/oil
• 6 bay leaves

You ready? Let’s do this. Heat up that ghee/oil in a deep stock pot with the cumin seeds. Once those seeds start browning, toss in the ginger and garlic paste and give it a couple stirs. Now, add the paprika and turmeric powder. Keep stirring, then add the tomato sauce and let it cook for a hot twenty seconds.

Now, it’s time to add all those amazing veggies into the pot. Mix ’em up real good. Sprinkle in some salt, black pepper, and add those bay leaves and water. Let that beauty boil, baby. Keep it on medium-low flame for 5 minutes.

Alright, now we’re gonna mix that cornstarch in a little bit of water and add it to the boiling soup. Stir it up, then lower that flame and let it simmer for another 5 minutes. You want those veggies to still have a little crunch? Cook it for just a couple more minutes, my friend.

Pro tip: If you’re using a pressure cooker, read the instructions carefully. Once it starts whistling, cook for just one minute and then turn off the heat. Let it chill for about ten minutes before you pop the lid. Boom. Soup is ready to go. Just toss those bay leaves outta there.

Now here’s another cool thing about fat cutter soup – you can devour it as much as you want, baby! This stuff is off the charts when it comes to nutrition, and it’s low on those pesky calories. So go ahead and grab a big ol’ bowl of this sizzling hot soup. Enjoy it multiple times a day if you want!

And here’s a little secret from my mom – she always told me that this Cabbage, Onion Skinny Soup could make me skinny if I ate it every single day. And you know what? She wasn’t wrong. Back when I was a chubby kid, my sisters were always thin. But now, as a senior, I’m rocking perfect health and weight. I miss my mom, but I’m grateful for the legacy she left behind with this incredible soup.

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Ihab Salloum