Detox Cabbage Turmeric Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium head of cabbage, chopped
02 -
1 onion, diced
03 -
2 carrots, peeled and chopped
04 -
2 celery stalks, chopped
05 -
2 cloves garlic, minced
06 -
1 (14.5 oz) can diced tomatoes, undrained
→ Liquids & Oil
07 -
4 cups vegetable broth (or chicken broth for extra flavor)
08 -
1 tablespoon olive oil
→ Seasonings
09 -
1 teaspoon ground turmeric
10 -
1 teaspoon ground cumin
11 -
1/2 teaspoon ground black pepper
12 -
1/2 teaspoon paprika
13 -
Salt to taste
→ Finishing Touches
14 -
1 tablespoon fresh parsley, chopped (optional for garnish)
15 -
1 tablespoon lemon juice (optional for brightness)
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until they become soft. Add the minced garlic and cook for 1-2 minutes more until fragrant.
02 -
Stir in the chopped cabbage along with turmeric, cumin, paprika, and black pepper, ensuring all vegetables are well-coated with the spices.
03 -
Add the vegetable broth and undrained diced tomatoes. Bring everything to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, or until the cabbage reaches your desired tenderness.
04 -
Season with salt to taste. If desired, stir in the lemon juice for extra brightness. Serve hot, garnished with fresh parsley.
# Notes:
01 -
For extra protein, try adding shredded chicken, beans, or tofu
02 -
Add red chili flakes or hot sauce for a spicier version
03 -
Keeps well in an airtight container for 4 days in the fridge or up to 2 months in the freezer