This detox cabbage soup recipe is vegan, gluten-free, ultra-healthy, and packs a serious punch in terms of flavor. A whole head of cabbage, loads of savory spices, garlic, veggies, and fresh ginger make for a vibrant, deeply savory soup that will nourish you in all the best ways.
If you’re looking for a truly nourishing and Mediterranean Diet-friendly cabbage soup recipe that will warm your soul this one is it!
I packed this soup with wholesome ingredients like carrots, celery, cabbage, tomatoes, and onions then seasoned everything with a dose of coriander, turmeric, cumin, and Aleppo pepper to create a harmonious blend of flavors. I finished it with a good squeeze of fresh lemon juice and a spicy kick from freshly grated ginger.
This cabbage soup recipe is not only satisfying and delicious but also supports your overall well-being. And as much as I love a raw Cabbage Salad on a hot day, simmering the leafy green until tender makes it so warm-your-belly comforting in the wintertime. Plus, it’s filling, low-calorie, nutrient-rich, and feeds a crowd. Give it a try. I hope you love it as much as I do.
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Cabbage Soup Flavor Makers
I call this my “detox” cabbage soup not just because of its wealth of vegetables, but also because of the citrus, ginger, and aromatic spices. Studies have shown turmeric has an antioxidant and anti-inflammatory effect that helps with the management of a wide range of conditions, from muscle soreness to anxiety.
Ginger has also been shown to have anti-inflammatory and antioxidant properties. (Check out the National Library of Medicine’s findings on turmeric and ginger for more info.)
When these powerful ingredients are combined with additional flavor makers like lemon, Aleppo Pepper, Cumin, and Coriander you have a soup that’s not only healthy but enjoyable to eat. In many Mediterranean cultures, these ingredients are commonly used. You can use Aleppo Pepper on fruit like this Grilled Mango recipe or in traditional breakfast recipes like Turkish poached eggs called Cilbir.
Cumin adds an earthy flavor while coriander brightens things up. Both are commonly found in spice blends like the Shawarma Seasoning used to make Chicken Shawarma or Shakshuka.
To incorporate more of these spices into your daily cooking check out our shop and build your own spice bundle. It’s a great way to get started cooking the Mediterranean way.
Detox Cabbage Soup Ingredients
Aside from its super-ingredients, this soup is comforting, aromatic, and, most importantly, a delicious recipe you’ll want to make on repeat. Here’s what you’ll need to make it:
- Extra virgin olive oil is used to sauté the vegetables. Use a high-quality extra virgin variety.
- Onion and garlic bring a sweet and savory depth of flavor. I like the sweetness of yellow onion, but white onion or a couple of large shallots would also work.
- Green cabbage adds texture, a vitamin and mineral boost, and a mildly sweet flavor. You can substitute with Napa cabbage, savoy cabbage, but I would avoid or red cabbage. It has a has a more pronounced peppery flavor and the red color will leach into the soup.
- Celery and carrots provide the soup’s aromatic foundation.
- Kosher salt and black pepper enhance the flavor.
- Turmeric, cumin, and coriander add complex peppery, earthy, savory flavor.
- Aleppo pepper adds a mild and bright kick. You can substitute with Urfa biber or red pepper flakes.
- Diced tomato adds brightness, sweetness, and texture. You can substitute canned whole tomatoes for a more rustic vibe. Just crush them with the back of a spoon.
- Vegetable broth adds flavor and body. Chicken broth also works well if you’d prefer.
- Parsley and green onion add freshness. Feel free to substitute with other tender herbs, like cilantro or mint.
- Fresh ginger adds a boldly peppery note.
- Lemon zest and juice lifts the soup’s savory quality, adding acidity for balance.
How to Make Detox Cabbage Soup
Cabbage breaks down fairly quickly–you don’t need a long simmer. And with a vibrant blend of spices and punchy aromatics like garlic and ginger, you can develop a deep flavor in under an hour. Here’s how:
- Get ready. This soup comes together pretty quickly so it’s best to do your prep work first. Chop 1 onion. Mince 3 garlic cloves (see my tips for how to mince garlic). Core and chop one head of green cabbage (see tips below). Chop 2 celery sticks, and slice 2 carrots into thin rounds.
- Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat 2 tablespoons of olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat down to make sure the garlic does not burn).
- Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
- Season. Add 1/2 teaspoon turmeric and 1 teaspoon cumin, coriander, and Aleppo pepper. Toss to coat the vegetables with the spices.
- Simmer. Add a 28-ounce can of diced tomatoes (with their juices) and 3 cups vegetable broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
- Get the finishing touches ready. While the soup simmers, trim and slice 3 green onions (both white and green parts). Pick and chop enough parsley leaves to get you about 1 cup. Peel and finely grate a piece of fresh ginger, about 1-inch long. Zest a large lemon, then slice it in half and capture its juice.
- Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Stir to combine.
Can You Freeze this Cabbage Soup Recipe?
This cabbage soup freezes like a dream! It’s a great way to prepare for future colds or just to keep a healthy meal at the ready. Simply transfer to storage containers, leaving some room at the top to allow it to expand. Allow to cool completely, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
Thaw frozen soup in your refrigerator overnight. Reheat on the stove or in your microwave.
How to Core Cabbage
Cabbage may seem like a big bowling ball of work, but it’s very simple to break down. To core and chop cabbage:
- Remove the outer leaves: Peel away and discard any damaged or wilted outer leaves of the cabbage.
- Cut the cabbage in half: Place the cabbage on the cutting board with the stem side down. Use a big sharp knife to halve the cabbage through the center of the stem.
- Core and chop the cabbage: Open the cabbage to expose the cut side. Cut a V-shaped notch around the bottom core where all the leaves become tight and hard, removing it. Repeat with the other half, then chop them just like you would a great big onion.
Is Cabbage Good For You?
In short: Yes! Cabbage is a humble vegetable that’s low in calories but high in nutrients. In fact, green cabbage boasts as much calcium as oranges, according to the USDA, along with high levels of magnesium, fiber, and potassium.
What to Serve with Cabbage Soup
This vegan cabbage soup is hearty enough on its own, you don’t need any sides. But you can add white beans, chickpeas, or shredded chicken for extra protein (rotisserie chicken would work well.)
A quick-rising fresh bread, like simit or challah, is a special treat. Or you can always go for a good store-bought bread and dress it up a little with garlic and parmesan while the soup simmers.
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“Detox” Cabbage Soup with Turmeric and Ginger
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium head of green cabbage, cored and chopped
- 2 celery sticks, chopped
- 2 carrots, sliced into thin rounds
- Kosher salt
- Black pepper
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon Aleppo pepper or red pepper flakes
- 1 (28-ounce) can diced tomato
- 3 cups low sodium vegetable broth
- 1 cup chopped parsley leaves (from about 1 bunch parsley)
- 3 green onions, trimmed and sliced
- 1- inch piece fresh ginger, peeled and finely grated
- 1 large lemon, zested and juiced
Instructions
- Sauté the aromatics. 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 the heat as necessary to make sure the garlic does not burn).
- Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
- Season. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.
- Simmer. Add the diced tomatoes (with their juices) and the broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
- Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Enjoy!
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Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
I’ve made this soup on several occasions. It is fabulous! All of Suzy’s recipes are amazing!
Aww! Thank you, Matt!
Thank you so much for your incredible recipes. I am surprised to see a “detox” recipe that requires CANNED tomatoes with their tinny taste in cans that have notorious leaky seams. If you would give a “from scratch” option I would be grateful. I am going to try to adapt this recipe using fresh tomatoes and give it to all of my ailing friends. (we are all very old, so ailments abound). Again, THANK YOU for your exquisite recipes.
This was a very delicious soup. I had one addition—I had an Italian sausage to use up and I cut it into small pieces and sautéed it with the aromatics. Don’t skip the fresh lemon rind and juice and ginger at the end. The add a bright flavor that really sets this soup apart. I will make again!
Love the idea to add a bit of Italian sausage here! YUM! Thanks for sharing!
Just made this for two of us.. I’m recuperating from pneumonia & hubby has just likely come down with it! Its delicious. Used cilantro as sun for parsley..
Oh, no! I hope you both get well soon!
What a great recipe but I’m wondering how it has 7g’s of fiber per serving?
Hi, Matthew. The bulk of the fiber in this recipe comes from the actual cabbage itself, followed by the onion, tomatoes and veggie broth. Just a note… like most recipe websites, the nutritional information you see on our site is calculated using an online program that’s based on entering the recipe’s ingredient list. Various factors can change the nutritional information in any given recipe, and sometimes, different online calculators will provide you different results based on their own algorithm.
Oh my goodness, this soup is absolutely delicious! The ginger and lemon at the end just add such incredible flavor to this dish. Thank you so much for sharing this wonderful recipe as it will become a staple in my house. 🥰
Great to hear! Thanks, Tammy!
THAT SOUNDS SOOOOO GOOD. THANK YOU FOR ALL YOUR WORK.
Added a can of cannelini beans for protein and served with biscuits. Perfect for a meatless Friday in Lent. The ginger and lemon give this tsdty soup so much flavor. Thank you!
Incredible soup!!! Thank you.
Thanks, Beverly! So glad it was a hit for you!
Every vegetable and every spice played a role! So much more flavor than the cabbage soup served in restaurants. I’m so glad I tried it!
So thrilled to hear this, Margaret! Thanks for the amazing review!
LOVE all her culinary videos ❣️Have her cookbook but love to watch her cooking videos 👍🏼👍🏼
Thank you, Elsa!
This one has been in my queue for a while. I kept imagining all the other cabbage soups that I have had before. Even my wife gave a “sigh ok” when I said today was the day. Oh my. This is gold. I think it hits all the taste buds in every spoon. DEPTH and wow. Every bite as exciting as the last! It’s reeeally good. Thanks for this one.
I am thinking what Stephanie is thinking regarding a kimchi version. It’s soo close to kimchi stew with its sour component. May try, but this is awesome as is.
Absolutely delish!!
I was happy with the flavour at step 4 (simmer) but after strep 5 (finish & Serve) the addition of lemon zest, juice and ginger took it to a whole new level. Thank you for this as it was exactly what I wanted as a cabbage “Detox” soup.
Love your personal blog page and have made several of your recipes!!
Looking forward to many more.
A bowl of this delicious soup was so comforting while recuperating from a cold! I’m so happy I have a few leftovers today for lunch which allows me to rest!
Thank you, Suzy!! I’ve been enjoying a lot of your tasty soup recipes during this brief downtime! ❤️
That’s so great to hear, Amy! Thank you!
This is what my mother has always referred to as “go further” food; as the time passes you just add more stuff to it! I had a spaghetti squash that was one step away from compost – roasted that and poured the dregs of the cabbage soup over it – delicious! I also doubled the carrots and celery. So yummy – I feel like it would be really good with a kimchi version, as well!
“Go further” food! Love that concept. This is definitely one of those recipes!
I am Lebanese, born in Montreal, Canada. I absolutely love love your recipes and how you present them in your presentations. Thank you for your amazing zeal and inspiration. It helps me to stay in the Mediterranean loop!
What a sweet message! Thank you so much Aalia!