“Detox” Cabbage Soup with Turmeric and Ginger

Name: “Detox” Cabbage Soup with Turmeric and Ginger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion; 3 garlic cloves; 1 medium head of green cabbage; 2 celery sticks; 2 carrots; kosher salt; black pepper; ½ teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 to 1 teaspoon Aleppo pepper; 1 (28-ounce) can diced tomato; 3 cups low sodium vegetable broth; 1 cup Chopped Parsley Leaves; 3 green onions; 1- inch piece fresh ginger; 1 large lemon

User Reviews

4.9

294 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
1313 kcal
Course
Main Course, Soup
Cuisine
American-Mediterranean Fusion

“Detox” Cabbage Soup with Turmeric and Ginger

Frida Fisher

Report

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!

Share:

I Made This!

220 people made this

Print

59 people printed this

Save this

176 people saved this

Ingredients

Servings

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

Add to Shopping List

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!

Notes

to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 131.3kcal (7%) Carbohydrates 20.7g (7%) Protein 4.2g (8%) Fat 5.3g (8%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 0.6g Monounsaturated Fat 3.6g Sodium 151.9mg (6%) Potassium 606.7mg (17%) Fiber 7.2g (29%) Sugar 9.5g (19%) Vitamin A 4591.7IU (92%) Vitamin C 89mg (99%) Calcium 125.3mg (13%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1313 kcal

% Daily Value*

Calories	131.3kcal	7%
Carbohydrates	20.7g	7%
Protein	4.2g	8%
Fat	5.3g	8%
Saturated Fat	0.8g	4%
Polyunsaturated Fat	0.6g	4%
Monounsaturated Fat	3.6g	18%
Sodium	151.9mg	6%
Potassium	606.7mg	13%
Fiber	7.2g	29%
Sugar	9.5g	19%
Vitamin A	4591.7IU	92%
Vitamin C	89mg	99%
Calcium	125.3mg	13%
Iron	2.7mg	15%