Bright, low-fat cabbage soup with ginger, turmeric, lemon and fresh herbs—ready in 45 minutes for a gentle spring cleanse.
# What You'll Need:
→ Vegetables
01 - 1 small head green cabbage, shredded (about 6 cups)
02 - 2 medium carrots, sliced (about 1 cup)
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, sliced (about 1/2 cup)
05 - 3 garlic cloves, minced
06 - 1 medium zucchini, diced (about 1 cup)
→ Aromatics & Spices
07 - 1 tablespoon fresh ginger, grated
08 - 1 teaspoon ground turmeric
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon sea salt, or to taste
→ Liquids
11 - 6 cups vegetable broth (use a certified gluten-free brand if required)
12 - Juice of 1 lemon (about 2 tablespoons)
→ Fresh Herbs
13 - 1/4 cup fresh parsley or dill, chopped (plus extra for garnish)
→ Optional
14 - 1 tablespoon olive oil (optional, for sautéing)
# How to Make It:
01 - Heat a large soup pot over medium. Add the olive oil or a small splash of vegetable broth for an oil-free start. Add the diced onion, sliced celery and sliced carrots and sweat, stirring occasionally, until softened, about 5 minutes.
02 - Add the minced garlic, grated ginger and ground turmeric to the pot and cook, stirring constantly, until fragrant, about 1 minute.
03 - Incorporate the shredded cabbage and diced zucchini, tossing to combine with the aromatics. Sauté for 2 to 3 minutes to slightly wilt the cabbage.
04 - Pour in the vegetable broth, season with sea salt and ground black pepper, and bring the liquid to a gentle boil over medium-high heat.
05 - Reduce the heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes, until all vegetables are tender and flavors have melded.
06 - Remove from heat and stir in the lemon juice and chopped parsley or dill. Taste and adjust seasoning with additional salt, pepper or lemon as needed.
07 - Ladle the soup into warm bowls and garnish with additional fresh herbs and a lemon wedge if desired. Offer optional cooked chickpeas or white beans at service for added protein.
