Ingredients
1 small head of green cabbage, chopped
2 carrots, sliced
2 celery stalks, chopped
1 red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups vegetable broth (low-sodium)
1 tsp black pepper
½ tsp cayenne pepper
1 tsp turmeric (optional)
Salt to taste
Juice of ½ lemon (optional)
Instructions
In a large soup pot, heat a tablespoon of water or oil (optional) and sauté onions and garlic for 2–3 minutes until translucent.
Add carrots, celery, and bell pepper. Cook for another 4–5 minutes, stirring occasionally.
Add chopped cabbage and canned tomatoes (with juice). Stir to combine.
Pour in the vegetable broth and add black pepper, cayenne, turmeric, and salt.
Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes or until vegetables are tender.
Add lemon juice before serving for extra detox power.
Serve hot and enjoy!
Notes
Store leftovers in the fridge for up to 5 days.
Can be frozen for up to 2 months.
Add shredded chicken or tofu for extra protein.
Adjust spice level to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Weight Loss, Detox, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 95 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3 g
- Cholesterol: 0 mg