Effortless Detox Cabbage Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
2 carrots, diced after peeling
02 -
1 onion, finely minced
03 -
1 medium cabbage head, chopped up
04 -
2 cloves garlic, finely grated
05 -
2 celery sticks, cut into chunks
06 -
1 (14.5 oz) can of diced tomatoes, including liquid
→ Liquids & Oil
07 -
1 tablespoon of olive oil
08 -
4 cups of veggie stock (or switch to chicken stock for richer flavor)
→ Seasonings
09 -
1/2 teaspoon paprika
10 -
1 teaspoon cumin powder
11 -
Salt, adjusted to your liking
12 -
1 teaspoon turmeric
13 -
1/2 teaspoon freshly ground black pepper
→ Finishing Touches
14 -
1 tablespoon lemon juice for a zesty pop (optional)
15 -
Chopped fresh parsley for a sprinkle on top (1 tablespoon, optional)
# Instructions:
01 -
In a big pot, warm up the olive oil over medium heat. Toss in the onion, celery, and carrots, stirring occasionally until soft, about 5-7 minutes. Add that garlic next and cook for another minute or two until its smell comes out.
02 -
Dump in your chopped cabbage and shake the seasonings over it—turmeric, cumin, paprika, and black pepper. Stir everything together so the veggies are evenly coated.
03 -
Pour in the stock and the canned tomatoes (juice included). Bring it all to a slight boil, then lower to a gentle simmer. Cover the pot and let it cook gently for 25-30 minutes, or until you’re happy with the cabbage texture.
04 -
Taste and add salt if needed. If you like, mix in lemon juice for a bright note. Dish it up warm, garnished with fresh parsley if you want.
# Notes:
01 -
Want more protein? Stir in shredded chicken, tofu, or beans.
02 -
Craving heat? Red chili flakes or some hot sauce will do the trick.
03 -
Store leftovers in the fridge (airtight container) for 4 days or freeze for up to 2 months.