Description
If you’re in search of a hearty and nourishing meal, look no further than this Vegan Detox Cabbage Soup. This vibrant and flavorful soup combines an array of fresh vegetables simmered in a rich tomato base, making it perfect for any occasion—whether it’s a cozy weeknight dinner or a warm gathering dish. Each spoonful delivers comfort and nutrition, making it an ideal recipe for those looking to reset their eating habits or simply enjoy a delicious bowl of goodness. Easy to prepare and packed with nutrients, this soup is sure to become a staple in your kitchen.
Ingredients
Scale
- 2 Tbsp Olive Oil
- 1 Large Onion (diced)
- 2 Carrots (chopped or sliced)
- 2 Stalks Celery (chopped)
- ½ Large Head Cabbage (chopped)
- 1 Large Red Bell Pepper (seeded and chopped)
- 3 Garlic Cloves (pressed)
- 1 Tsp Chili Powder (or to taste)
- ⅓ Cup Corn (fresh or frozen)
- 1 Cup Chopped Green Beans (fresh or frozen)
- 2 Cups Chopped Button Mushrooms
- 6 Cups Low-sodium Vegetable Broth
- Juice of 1 lemon, or to taste
- 15 oz Chopped Fire-Roasted Tomatoes (1 can)
- Sea salt and pepper, to taste
- 2 Tbsp Freshly Chopped Parsley (plus more for garnish)
Instructions
- Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, chopped celery, cabbage, red bell pepper, pressed garlic, and chili powder. Sauté for 8–10 minutes until the vegetables soften.
- Stir in corn, green beans, vegetable broth, and fire-roasted tomatoes. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Add lemon juice and season with salt and pepper to taste. Garnish with freshly chopped parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg