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–+ servings
Cabbage Detox Soup

Revitalize Your Day with Cabbage Detox Soup Recipe

Enjoy a nourishing bowl of Cabbage Detox Soup packed with nutrients and flavor for a guilt-free comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Soup
Cuisine: Asian, Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Liquid Base
  • 4 cups Nonfat Low-Sodium Beef Broth or Vegetable/Chicken Broth
  • 2 tablespoons Tomato Paste crushed tomatoes can be substituted
For the Vegetables
  • 4 cups Chopped Cabbage Napa or savoy cabbage can be used
  • 1 medium Yellow Onion, chopped shallots can be used as an alternative
  • 2 medium Chopped Carrots parsnips can be used
  • 2 cups Green Beans, trimmed and cut zucchini or snap peas can be substituted
  • 1 medium Chopped Zucchini summer squash can be used
  • 1 can Diced Tomatoes fresh tomatoes can be used for a brighter taste
For the Flavor Boosters
  • 3 cloves Garlic, minced garlic powder can be used
  • 1 tablespoon Fresh Basil, chopped dried basil can be substituted
  • 1 teaspoon Dried Oregano thyme can be used
  • Kosher Salt and Black Pepper to taste
  • Olive Oil Spray or standard olive oil for sautéing

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Prepare the Pot: Spray a large pot with olive oil and place it over medium-high heat.
  2. Sauté the Aromatics: Add the chopped yellow onion, sliced carrots, and minced garlic. Sauté for about 5 minutes until softened.
  3. Combine the Broth and Vegetables: Pour in the broth and tomato paste, stir in diced tomatoes, cabbage, and green beans. Season with basil, oregano, salt, and pepper.
  4. Simmer the Soup: Reduce heat to medium-low and let the soup simmer for 10 minutes.
  5. Add More Freshness: Stir in chopped zucchini and continue to simmer for an additional 10 minutes.
  6. Final Adjustments: Taste and adjust seasoning if needed, garnish with fresh herbs before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 24gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 20IUVitamin C: 60mgCalcium: 4mgIron: 8mg

Notes

Chop and refrigerate vegetables up to 24 hours in advance; avoid over-salting and consider making the soup a day ahead for enhanced flavors.

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