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DETOX CABBAGE SOUP centered hero view, clean and uncluttered
Yesica Andrews

Detox Cabbage Soup Recipe for Vibrant Weight Loss

This Detox Cabbage Soup is a nourishing, low calorie soup recipe packed with anti-inflammatory spices like turmeric and ginger, fresh vegetables, and Mediterranean flavors. Perfect as a weight loss soup, it’s easy to prepare and ready in under 45 minutes, making it an excellent choice for a healthy, flavorful cleansing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium head green cabbage, cored and chopped
  • 2 sticks celery, chopped
  • 2 medium carrots, sliced into thin rounds
  • 1/2-3/4 teaspoon kosher salt
  • 1/2-3/4 teaspoon black pepper
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2-1 teaspoon Aleppo pepper or red pepper flakes
  • 1 28-ounce can diced tomatoes with juices
  • 3 cups low sodium vegetable broth
  • 1 cup fresh parsley, chopped
  • 3 stalks green onions, trimmed and sliced
  • 1 inch piece fresh ginger, peeled and finely grated
  • 1 large lemon, zested and juiced

Method
 

  1. Heat olive oil in a large Dutch oven or cooking pot over medium heat until shimmering.
  2. Add chopped onion and minced garlic; cook, stirring regularly, until fragrant and translucent, about 3-4 minutes.
  3. Add chopped cabbage, celery, carrots, kosher salt, and black pepper; cook, stirring occasionally, and cover pot partway to wilt the cabbage, about 5-7 minutes.
  4. Stir in turmeric, cumin, coriander, and Aleppo pepper to coat the vegetables evenly with spices.
  5. Add diced tomatoes with their juices and vegetable broth; bring to a boil for 5 minutes.
  6. Reduce heat to medium-low and partially cover the pot; simmer for 20-25 minutes until vegetables are tender.
  7. Turn off heat and stir in chopped parsley, green onions, grated ginger, lemon zest, and lemon juice.
  8. Serve immediately for best flavor.

Notes

  • This soup tastes even better the next day as the flavors develop. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. For best results, add fresh herbs, ginger, and lemon when reheating.