Cabbage Soup Cleanse Recipe for a Refreshing Reset

• 3/4 head of green cabbage
• 1 white onion diced
• 2 tablespoons olive oil
• 2 cups diced carrot
• 2 cups diced celery
• 2 cloves garlic minced
• 8 cups chicken broth
• 14.5 ounce can diced tomatoes
• 1/2 teaspoon cumin
• 1 lemon juiced
• Dash of cayenne pepper optional, or more to taste
• Kosher salt and coarse black pepper to taste

1. Remove the core from the cabbage and discard it. Cut the cabbage into four large wedges and save one wedge for another use if you like. Thinly slice the remaining cabbage into long shreds and set aside.
2. Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onion, carrots, and celery. Season with salt and pepper and sauté until the vegetables are tender, about 7 minutes.
3. Add the minced garlic and cook for another 2 minutes, stirring, and taking care not to let the garlic brown.
4. Pour in the chicken broth and the diced tomatoes. Stir in the cumin and a pinch of cayenne (if using). Taste and add more salt and pepper if needed. Reduce the heat to medium, then add the shredded cabbage.
5. Bring the soup to a steady simmer. Once it simmers, lower the heat to maintain a gentle simmer and cook for 30–45 minutes, until the cabbage is tender and the flavors have melded.
6. Stir in the lemon juice, taste, and adjust seasoning. Add more cayenne if you want extra heat. Serve hot and enjoy.

Add shredded rotisserie chicken or cooked beans if you want extra protein. The soup is naturally flexible — try adding chopped spinach, kale, or a handful of cooked brown rice for variation.

Freezer Tips:

• Cool the soup completely before freezing. Transfer to airtight containers or heavy-duty freezer bags, leaving room at the top for expansion. Label each container with the date.
• To thaw, move the soup to the refrigerator overnight. For faster thawing, use the microwave defrost setting or place the sealed container in cold water. Reheat gently on the stove over medium heat, stirring occasionally until heated through.
• If the soup thickens after freezing (vegetables or grains may absorb liquid), add 1–2 cups of extra broth or water while reheating to reach your desired consistency. Taste and adjust seasonings before serving.

Serving ideas: Garnish with fresh herbs like parsley or cilantro, serve with a squeeze of extra lemon, or pair with a slice of crusty bread for a more substantial meal.

Nutrition