Detoxing Green Cabbage Soup
My last recipe on my current website, ah!!! I can’t wait to show you all the updates, launching April 1st. My style and my journey of lifestyle content has really found its footing (hello authenticity) over the years. I’m excited to show you all the updates! Until then, I’ll be posting recipes a few times a month here on my current site. A reminder that all of my recipes are FREE and can be found on my website at any time!
We received another cold front here in Arkansas, and a large cozy batch of soup was just what my soul needed! I had a ton of green cabbage in the fridge and was craving something light and nourishing, not heavy on spices. So for this final push of winter, I created this detoxing green cabbage soup. Cabbage detoxifies the body primarily by supporting liver function and aiding in digestion due to its high fiber content and glucosinolates, which are sulfur compounds that help with digestion. These compounds trigger liver enzymes that break down toxins and facilitate their removal. Cabbage is also high in antioxidants like vitamin C, which reduce inflammation and free radical damage.
It’s peppery, full of greens, and so nourishing to the gut (and soul) to help with digestion and warming up the body as we move into spring. This recipe is extremely cheap and quick to make, as well. Anything that is less than 13 ingredients is my absolute jam! I find simplicity in the kitchen is much less overwhelming, especially when you’re a mom. Soups are also easy to reheat, and this makes about 6 servings.
Please enjoy!!
Servings: 6
Equipment needed: crock/stock pot, ladel, knife, cutting board, can opener, strainer, serving bowl/utensils.
Ingredients:
1/2 head green cabbage, finely chopped1/2 yellow onion. coarsely chopped
4 medium carrots, peeled, halved and diced
1 tablespoon minced garlic
1 tablespoon olive oil or avocado oil
salt and pepper to taste (about 1 tsp each)
1 teaspoon dried parsely
2 teaspoons dried oregano
1 container no-salt added vegetable broth (I love Bonafide)
1 15 ounce can fire roasted tomatoes
1/2 15 ounce can red kidney beans, rinsed and drained
1 tablespoon tomato paste
Optional toppings/sides: sourdough bread, cilantro or parsley, shredded mozzerella.
Recipe:
Have all ingredients chopped, prepped, and ready mise en place on the counter.Add cabbage, onion, carrots and garlic to the stock pot. Drizzle with oil and add salt, pepper, parsley, and oregano. Turn stove on medium high heat and sauté until cabbage and onion are translucent, about 3-5 minutes.
Add in vegetable broth and bring to a boil. Turn down to low heat and add tomatoes, beans, and tomato paste, stirring in completely. Let it simmer on low-medium for 5 minutes.
Serve hot with bread and top with parsley and cheese, or set to the side and cool and store in the fridge for up to 4 days.
Xx,
B