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an overhead photo of detox cabbage soup in a bowl with a spoon surrounded by small bowls of salt, pepper and lemon wedges and a cloth napkin.
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4.94 from 65 votes

“Detox” Cabbage Soup with Turmeric and Ginger

In this weeknight-friendly recipe, a whole head of cabbage stews with warming Mediterranean spices and aromatic veggies until it's silky-smooth and loaded with flavor. Vegan gluten free, this nourishing soup is where health food and comfort food join forces! Consider this your new go-to for when you crave a healthy, and, most importantly, delicious reset!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree, Soup
Cuisine: American/Mediterranean
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 6
Author: Suzy Karadsheh

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium head of green cabbage, cored and chopped
  • 2 celery sticks, chopped
  • 2 carrots, sliced into thin rounds
  • Kosher salt
  • Black pepper
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon Aleppo pepper or red pepper flakes
  • 1 (28-ounce) can diced tomato
  • 3 cups low sodium vegetable broth
  • 1 cup chopped parsley leaves (from about 1 bunch parsley)
  • 3 green onions, trimmed and sliced
  • 1- inch piece fresh ginger, peeled and finely grated
  • 1 large lemon, zested and juiced

Instructions

  • Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat the olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to make sure the garlic does not burn).
  • Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
  • Season. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.
  • Simmer. Add the diced tomatoes (with their juices) and the broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
  • Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Enjoy!

Video

Notes

Nutrition

Calories: 131.3kcal | Carbohydrates: 20.7g | Protein: 4.2g | Fat: 5.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.6g | Sodium: 151.9mg | Potassium: 606.7mg | Fiber: 7.2g | Sugar: 9.5g | Vitamin A: 4591.7IU | Vitamin C: 89mg | Calcium: 125.3mg | Iron: 2.7mg

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