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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. That is why I make this “Detoxing Cabbage Soup” when we get back from vacation. It’s really low carb and really tasty to give our guts a little bit of a break from over indulging. Plus, I just love the way it tastes 🙂
Detoxing Cabbage Soup
Ingredients
- 3/4 head of green cabbage
- 1 white onion diced
- 2 tablespoons olive oil
- 2 cups diced carrot
- 2 cups diced celery
- 2 cloves garlic minced
- 8 cups chicken broth
- 14.5 ounce can diced tomatoes
- 1/2 teaspoon cumin
- 1 lemon juiced
- dash of cayenne pepper optional, or more to taste
- Kosher salt and Coarse Black Pepper to taste
Instructions
- 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!
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe so much!! Easy to work off of. I added another can of tomato’s, a lb of ground turkey (could have done 2 tbh), 2 tbs of fresh chopped ginger, and 1 tsp of ground turmeric. Didn’t add the cumin! And it is delish
Can’t wait to make the soup!
I just love this soup. I’m not into detoxing, but this soup is delicious.
I have a lot of travel going on right now so was looking forward something easy and healthy to have on hand at home. I have to admit, cabbage is soup is not something I thought I would love, but this was absolutely delicious! I added some shredded rotisserie chicken for extra protein. Even my husband came home and comments about how good the house smelled! I will be making it again.
So very yummy!
I make this soup almost every time my husband goes off on a days/week long trip. I’ll eat it for days to detox AND to free me from cooking. I sometimes add little meatballs or cut up Italian sausage, or any meat I have available. I also like to add black, pinto, or garbanzo beans for a full meal during the winter. My husband loves soup!
How often do you eat this to detox and do yo eat other meals or just eat this 3 times a day
Looks so good! I will make this soup this week! Thanks for the recipe!
Can this be made in a slow cooker?
certainly!
I’ve followed this recipe a few times and love it. I always add more spices and instead of a tomato I used seasoned diced tomatoes that are canned. So much flavor and definitely hits the spot when you’re under the weather
Thankyou I’m making this tomorrow after work just to clean my body out.
I might add Ro-Tel tomatoes. Love them in soups.