My husband and I are what some people call “Gastro Travelers,” basically when you travel to experience food. When we are home we are health-conscious eaters; however, when we go out of town we are determined to eat all of the things. We love food and the culture behind it, I get tons of inspiration in my own kitchen from my travels, and we look at traveling as a once and a lifetime opportunity to explore the food of wherever we may be… which means HOLD THE SELF CONTROL. We’ve got all the time in the world to eat clean when we get home.. until then, YOLO. But this Detoxing Cabbage Soup is perfect for our time at home.
With that being said, we come home full as ticks and sometimes, quite miserable to be honest. When you follow a healthy diet and splurge the way we do…it hurts so good. That is why I make this “Detoxing Cabbage Soup” when we get back from vacation. It’s really low carb and really tasty. Next time you go out of town, or just when you feel yucky and that you are way off track, kick start getting back into gear with this soup!
- 3/4 head of green cabbage
- 1 white onion, diced
- 2 tbsp. olive oil
- 2 cups diced carrot
- 2 cups diced celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 14.5 oz can diced tomatoes
- 1/2 tsp. cumin
- 1 lemon, juiced
- dash of cayenne pepper (optional, or more to taste)
- Kosher salt and Coarse Black Pepper, to taste
- Cut the core off of the cabbage and discard. Now, cut your cabbage into four large wedges (save one of the wedges for another time). From there, thinly slice the cabbage so you have long shreds. Set aside.
- Heat olive oil over med-high heat in a large soup pot or dutch oven. add carrots, onion, and celery and season to taste with salt and pepper. Saute until tender, about 7 minutes.
- Add in garlic, saute 2 more minutes being careful not to burn.
- Now add in your chicken broth, diced tomatoes, cayenne, cumin, and a little more salt and pepper to flavor the soup a bit more. Turn heat down to medium, and add your cabbage. When the soup reaches a heavy simmer, turn down the heat to low and let it continue to cook at a slight simmer for 30-45 minutes.
- Add in the juice of the lemon. Taste the soup and add additional salt and pepper if you think it needs it. Also, if you think it needs a dash more of cayenne, add that as well!
- Serve and enjoy!
- Add in some chopped rotisserie chicken if you want to add some extra protein.
