Hi, I’m Hannah! After a season of joyful indulgence, my body always starts to crave something simple and nourishing. However, it’s not about a diet or a punishment. Instead, it’s a ‘good habit’ of listening to what my body needs. For this reason, my favorite way to hit the reset button is with this Easy Detox Cabbage Soup. It’s a vibrant, flavorful soup that’s also absolutely packed with vegetables. Moreover, it’s warm and comforting, leaving you feeling light and energized. Ultimately, it’s the perfect, gentle way to get back on track.
Why You’ll Love This Detox Cabbage Soup
- Nourishing & Cleansing: First of all, this soup is loaded with fiber-rich vegetables and antioxidants. As a result, it helps support your body’s natural detoxification processes.
- Incredibly Easy & One-Pot: Additionally, you simply chop the veggies and let them simmer in one pot. It’s a low-effort recipe with a huge nutritional payoff.
- Flavorful & Satisfying: We build a deep, savory flavor with herbs and garlic; therefore, this soup is anything but bland. In fact, it’s truly delicious!
- Naturally Healthy: Finally, this recipe is vegan, gluten-free, and low-carb. This makes it a perfect fit for almost any healthy eating plan.
The Simple, Cleansing Ingredients You’ll Need
This soup is a rainbow of simple, powerful, and budget-friendly ingredients.
- Cabbage: The star of the show! It’s rich in fiber and compounds that support liver health. We use a whole head of green cabbage.
- The “Mirepoix”: A classic soup base of onion, carrots, and celery provides a foundation of flavor and nutrients.
- Bell Pepper & Zucchini: These add more color, vitamins, and a wonderful texture to the soup.
- Diced Tomatoes: A can of diced tomatoes adds a touch of acidity and a rich, savory depth to the broth.
- Garlic & Herbs: Plenty of fresh garlic, dried oregano, and a bay leaf create a delicious, aromatic broth.
- Vegetable Broth: Use a good quality, low-sodium vegetable broth to control the final saltiness of the soup.
- A Touch of Umami: A splash of coconut aminos or tamari is my secret ingredient. It adds a deep, savory “meaty” flavor without adding any meat.
How to Make This Easy Reset Soup
This is one of the easiest soups you will ever make. The full, detailed recipe is in the recipe card below.
- Sauté the Aromatics: In a large pot or Dutch oven, sauté the onion, carrots, and celery until they begin to soften. Add the garlic and cook for one more minute until fragrant.
- Add Veggies & Broth: Add the chopped cabbage, bell pepper, zucchini, and canned tomatoes to the pot. Pour in the vegetable broth and add your seasonings.
- Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-30 minutes, or until all the vegetables are tender to your liking.
- Finish and Serve: Remove the bay leaf. Stir in a splash of coconut aminos and fresh parsley. Taste and adjust the seasoning with salt and pepper. Serve your Detox Cabbage Soup hot!
Tips for the Best Detox Cabbage Soup
- The “Sweating” Habit: The ‘good habit’ of taking a few extra minutes to sauté your onion, carrots, and celery (a process called “sweating”) before adding the liquid builds a much deeper, sweeter flavor base for your soup.
- Chop Uniformly: Try to chop all your vegetables into similar, bite-sized pieces. This ensures they cook evenly and makes the soup easier to eat.
- Don’t Skimp on Seasoning: A soup with this many vegetables needs a good amount of seasoning to bring out all the flavors. Don’t be afraid to taste and add more salt, pepper, or even a pinch of red pepper flakes at the end.
- Make It a Meal: While this soup is delicious on its own, you can easily make it heartier by adding a can of cannellini beans or some cooked quinoa during the last 10 minutes of cooking.
Frequently Asked Questions (FAQ)
- How long does this soup last?
This soup is fantastic for meal prep! It will last in an airtight container in the refrigerator for up to 5 days. The flavors get even better on the second day. - Can I freeze this Detox Cabbage Soup?
Yes, this soup freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stove. - Can I make this in a Crockpot?
Absolutely. Sauté the aromatics on the stovetop first for best flavor, then transfer everything to a slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. - What other vegetables can I add?
This soup is incredibly versatile. Mushrooms, green beans, leeks, or kale would all be wonderful additions. It’s a great “clean out the fridge” recipe!
More Healthy Reset Recipes
- Easy Healthy Shrimp Scampi (A 15-Minute Dinner)
- Easy One-Pot Lemon Ricotta Pasta (A 20-Minute Dinner)
- Easy Healthy Banana Oatmeal Muffins
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Easy Detox Cabbage Soup Recipe
Easy Detox Cabbage Soup is your answer! It's a nourishing, one-pot soup packed with vegetables that's low-calorie, vegan, and so flavorful. The perfect way to feel light and energized.
Equipment
- Large Pot or Dutch Oven
- Cutting Board & Knife
- Wooden Spoon
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 3 carrots sliced
- 3 celery stalks sliced
- 4 cloves garlic minced
- 1 medium head of green cabbage cored and chopped
- 1 green bell pepper chopped
- 1 medium zucchini chopped
- 1 28-ounce can diced tomatoes, undrained
- 8 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1 tbsp coconut aminos or low-sodium tamari optional
- 1/4 cup fresh parsley chopped
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until they begin to soften. Add the minced garlic and cook for 1 more minute until fragrant.
- Add Veggies & Liquid: Add the chopped cabbage, bell pepper, zucchini, and the can of diced tomatoes (with their juices) to the pot. Pour in the vegetable broth.
- Season & Simmer: Add the dried oregano, bay leaf, salt, and pepper. Stir everything together. Increase the heat to bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until all vegetables are tender.
- Finish: Remove the bay leaf. Stir in the optional coconut aminos/tamari and the fresh parsley.
- Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.
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