Detox Cabbage Soup

My Detox Cabbage Soup has been a staple in my house for years! Light, nourishing, but still flavorful, this is the soup you’ll turn to when you need a reset.

My husband and I are what some people call “gastro travelers”—we basically plan our trips around what we’re going to eat. At home, we’re pretty health-conscious, but when we’re traveling? We are fully committed to eating all the things.

We love experiencing food and the culture behind it, and I come home with endless inspiration for my own kitchen after every trip. I see travel as an opportunity to explore the flavors of wherever we are, which means…self-control can wait. We’ve got plenty of time to eat clean when we get home. Until then? YOLO.

And once we’re back, this Detoxing Cabbage Soup is exactly what I’m craving to reset. It’s light and simple, but packed with flavor from a variety of vegetables, cumin, cayenne, fresh lemon, and more. This low-carb soup is just the reset I need after traveling—or anytime I’m feeling a little off my game.

Ingredients:

• Green Cabbage
• White Onion
• Extra Virgin Olive Oil
• Carrots
• Celery
• Kosher Salt
• Freshly Ground Black Pepper
• Garlic
• Low-Sodium Chicken Broth or Bone Broth
• Canned Diced Tomatoes
• Ground Cumin
• Cayenne Pepper
• Lemon

Recipe Step-by-Step:

Step One: Cut Cabbage

Cut the core from the cabbage and discard. Cut the cabbage into 4 large wedges, then set 1 wedge aside for another use. Thinly slice the remaining 3 wedges into long shreds. Set aside.

Step Two: Cook the Veggies

Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the carrots, onions, and celery and season with 1 teaspoon of the kosher salt and ½ teaspoon of pepper. Cook, stirring, until tender, about 8 minutes. Add the garlic and cook for 1 to 2 minutes, being careful not to burn.

Step Three: Add the Liquids and Seasoning

Add the chicken broth, diced tomatoes, cumin, cayenne pepper, and the remaining teaspoon of salt, and and ½ teaspoon of black pepper. Reduce the heat to medium and stir in the cabbage. When the soup reaches a heavy simmer, reduce the heat to low and continue to cook for 30 to 45 minutes. The cabbage should be tender and the flavors of the soup melded.

Step Four: Finish and Serve

Stir in the lemon juice. Taste and season with salt, pepper, and cayenne pepper, if needed. Serve and enjoy!

Recipe FAQ:

I hope this Detox Cabbage Soup becomes a regular for you when you need a reset!

For more recipes:

Detox Kale Salad

Curried Lentil Soup

Rainbow Chickpea Salad

Lemon Chicken, Orzo, and Chickpea Salad

5 from 4 votes

Detox Cabbage Soup

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 6

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Ingredients 

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• ▢ 3/4 head of green cabbage
• ▢ 1 white onion, diced
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 cups diced carrots
• ▢ 2 cups diced celery
• ▢ 2 teaspoons kosher salt, divided
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 2 garlic cloves, minced
• ▢ 8 cups low-sodium chicken broth (or bone broth)
• ▢ 1 14.5-ounce can diced tomatoes
• ▢ 1/2 teaspoon ground cumin
• ▢ dash of cayenne pepper, plus more to taste (optional)
• ▢ 1 lemon, juiced

Instructions 

• Cut the core from the cabbage and discard. Cut the cabbage into 4 large wedges, then set 1 wedge aside for another use. Thinly slice the remaining 3 wedges into long shreds. Set aside.
• Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the carrots, onions, and celery and season with 1 teaspoon of the kosher salt and ½ teaspoon of pepper. Cook, stirring, until tender, about 8 minutes.
• Add the garlic and cook for 1 to 2 minutes, being careful not to burn.
• Add the chicken broth, diced tomatoes, cumin, cayenne pepper, and the remaining teaspoon of salt, and ½ teaspoon of black pepper. Reduce the heat to medium and stir in the cabbage.
• When the soup reaches a heavy simmer, reduce the heat to low and continue to cook for 30 to 45 minutes. The cabbage should be tender and the flavors of the soup melded.
• Stir in the lemon juice. Taste and season with salt, pepper, and cayenne pepper, if needed.
• Serve and enjoy!

Notes

Add in some chopped rotisserie chicken if you want to add some extra protein.

Freezer Tips:

• To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer. 

• To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave’s defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through. 
• If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.

Nutrition

Calories: 169kcal, Carbohydrates: 22g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1046mg, Potassium: 880mg, Fiber: 6g, Sugar: 9g, Vitamin A: 7479IU, Vitamin C: 63mg, Calcium: 121mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6

Calories: 169

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Photography by Eat Love Eats.