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Detox Cabbage Soup with Turmeric and Ginger

A nourishing vegan soup packed with anti-inflammatory spices, fresh vegetables, and Mediterranean flavors that's ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 medium head green cabbage cored and chopped
  • 2 sticks celery chopped
  • 2 medium carrots sliced into thin rounds
  • 1/2-3/4 teaspoon kosher salt
  • 1/2-3/4 teaspoon black pepper
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2-1 teaspoon Aleppo pepper or red pepper flakes
  • 1 28-ounce can diced tomatoes with juices
  • 3 cups low sodium vegetable broth
  • 1 cup fresh parsley chopped
  • 3 stalks green onions trimmed and sliced
  • 1 inch piece fresh ginger peeled and finely grated
  • 1 large lemon zested and juiced

Equipment

  • Large Dutch oven or cooking pot with lid
  • Knife and cutting board
  • Grater for ginger
  • Zester for lemon

Method
 

  1. 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 heat as necessary to prevent garlic from burning).
  2. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper. Cook, stirring occasionally, until vegetables have softened somewhat, about 5-7 minutes (cover pot partway to help cabbage wilt easily).
  3. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.
  4. Add the diced tomatoes with their juices and the vegetable broth. Bring to a boil for about 5 minutes, then reduce heat to medium-low.
  5. Cover the pot partway, leaving a small opening at the top. Simmer for 20-25 minutes or until vegetables are tender.
  6. Turn heat off and stir in the parsley, green onions, ginger, lemon zest, and lemon juice. Serve immediately.

Notes

This soup tastes even better the next day as flavors develop. Store leftovers in refrigerator up to 5 days or freeze up to 3 months. For best results, add finishing ingredients (herbs, ginger, lemon) fresh when reheating.