“Detox” Cabbage Soup with Turmeric and Ginger

This healthy cabbage soup is packed with fresh vegetables, turmeric, and ginger for natural anti-inflammatory benefits. Light, flavorful, and nutrient-rich, it’s perfect for weight management, clean eating, and boosting digestion. Serve as a warming lunch, dinner, or part of a detox plan.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium head green cabbage, cored and chopped
• 2 celery sticks, chopped
• 2 carrots, sliced into thin rounds
• Kosher salt and black pepper, to taste (about ½–¾ tsp each)
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½–1 tsp Aleppo pepper or red pepper flakes
• 1 (28-oz) can diced tomatoes
• 3 cups low-sodium vegetable broth
• 1 cup parsley leaves, chopped (from about 1 bunch)
• 3 green onions, trimmed and sliced
• 1-inch piece fresh ginger, peeled and finely grated
• 1 large lemon, zested and juiced

Instructions

1. Sauté the aromatics: In a large Dutch oven or heavy pot, heat olive oil over medium heat until shimmering. Add onion and garlic, cooking until fragrant, about 2–3 minutes. Adjust heat to avoid burning the garlic.
2. Soften the vegetables: Add cabbage, celery, carrots, salt, and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 5–7 minutes. Cover partially to help the cabbage wilt.
3. Season: Stir in turmeric, cumin, coriander, and Aleppo pepper, tossing to coat the vegetables evenly.
4. Simmer: Add diced tomatoes with their juices and vegetable broth. Bring to a boil for 5 minutes, then reduce heat to medium-low. Partially cover and simmer for 20–25 minutes, until vegetables are tender.
5. Finish and serve: Turn off the heat. Stir in parsley, green onions, ginger, lemon zest, and lemon juice. Serve warm.

---

Why You’ll Love This Recipe

This vibrant cabbage soup is packed with antioxidants, fresh vegetables, and warming spices. Turmeric and ginger add natural anti-inflammatory benefits, while lemon and fresh herbs brighten the flavors, making it light yet satisfying.

Tips

• Use a heavy-bottomed pot to prevent sticking and promote even cooking.
• Cover the pot partially to soften the cabbage without making the soup too watery.
• Adjust Aleppo pepper or red pepper flakes to control the heat level.
• For a richer flavor, allow the soup to sit for a few minutes before serving to let the spices meld.

Variations and Substitutions

• Vegetables: Add zucchini, bell peppers, or kale for extra nutrition.
• Spices: Swap coriander for ground fennel or smoked paprika for a different twist.
• Broth: Use chicken broth for a non-vegetarian option.
• Protein: Add cooked beans, lentils, or shredded chicken for a heartier soup.

FAQs

Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 4 days and can be reheated gently on the stove.

Can I freeze this soup?
Yes, freeze in airtight containers for up to 2 months. Add fresh herbs and lemon juice after thawing for best flavor.

Is this soup spicy?
The heat is mild with Aleppo pepper; adjust to taste or omit for a completely mild version.

Serving

Serve hot as a light lunch, dinner starter, or a comforting snack. Pair with whole-grain bread or a side salad for a complete meal.

Suggestions

• Top with a dollop of yogurt or sour cream for creaminess.
• Garnish with extra parsley or a sprinkle of chili flakes for added flavor.
• Serve alongside grilled fish or chicken for a healthy, balanced meal.
• Make it part of a detox or clean-eating plan to boost vegetable intake.