Why You’ll Love This Cabbage Detox Soup

• It’s the ultimate feel-good meal. This soup is packed with vegetables, making it light yet surprisingly filling. It’s the perfect choice when you want a meal that’s nourishing without feeling heavy.
• It’s incredibly versatile. Think of this recipe as a fantastic base. You can easily swap in other veggies you have on hand, add a protein like chickpeas or shredded chicken, or adjust the herbs to your taste. It’s a true kitchen chameleon.
• It makes the best leftovers. Honestly, the flavors get even better the next day. Making a big batch means you have healthy, ready-to-go lunches or dinners for the week, which is a total lifesaver on busy days.
• It’s wonderfully simple and affordable. Cabbage is a budget-friendly superstar, and the rest of the ingredients are pantry staples. You’ll be amazed at how much flavor you can build with just a few simple, fresh components.

Ingredients & Tools

• 1 tablespoon olive oil or avocado oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into half-moons
• 2 celery stalks, diced
• 1 small head of green cabbage (about 1.5 lbs), cored and chopped
• 1 (14.5 oz) can diced tomatoes, with their juices
• 8 cups vegetable broth (low sodium if possible)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional, but lovely)

Tools: A large stockpot or Dutch oven (at least 6 quarts), a sharp knife, and a cutting board.

The quality of your broth really makes a difference here, so choose one you enjoy the taste of on its own. And don’t be intimidated by the size of the cabbage—it wilts down significantly, I promise!

Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Chop everything roughly the same size. This isn’t about perfection, but aiming for similar-sized pieces of carrot, celery, and onion ensures they all cook at the same rate, giving you a perfect texture in every spoonful.
• Don’t rush the first step. Sautéing the onion, carrot, and celery (this trio is called a soffritto or mirepoix) is where you build the soup’s foundational flavor. Let them soften and become fragrant before moving on—it’s worth the extra few minutes.
• What kind of cabbage is best? A standard green cabbage is perfect for this recipe. It holds its shape well but becomes beautifully tender. Savoy cabbage would also work nicely for a more delicate texture.
• Low-sodium broth is your friend. This gives you complete control over the salt level. You can always add more salt at the end, but you can’t take it out if the broth is too salty to begin with.

How to Make Cabbage Detox Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty, grainy bread — Perfect for dipping into the flavorful broth and adding a satisfying, chewy texture to the meal.
• A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing provide a lovely, fresh contrast to the warm, savory soup.
• A scoop of cooked quinoa or brown rice — Stirred right in, this turns the soup into a even heartier, complete meal that’s packed with extra fiber and protein.

Drinks

• A crisp, chilled glass of Sauvignon Blanc — The wine’s citrus notes and acidity cut through the soup’s richness beautifully.
• Sparkling water with a squeeze of lemon and a sprig of mint — This is my go-to non-alcoholic option; it’s incredibly refreshing and cleansing.
• A cup of ginger tea — The warm, spicy notes of ginger complement the herbal flavors in the soup and are wonderfully soothing.

Something Sweet

• A few segments of fresh orange or grapefruit — The burst of citrus is a light, refreshing way to end the meal without feeling overly full.
• A small square of dark chocolate (70% cacao or higher) — A little piece of rich, bittersweet chocolate is the perfect simple treat after a light meal.
• A baked apple with a sprinkle of cinnamon — Warm, comforting, and naturally sweet, it feels like a dessert without being too heavy.

Top Mistakes to Avoid

• Mistake: Overcooking the vegetables into mush. The goal is tender-crisp carrots and celery, and cabbage that has texture. A 20-25 minute simmer is perfect. Any longer and you risk losing all the lovely variation in texture.
• Mistake: Not tasting and adjusting seasoning at the end. Soups need salt to make all the individual flavors pop. Underseasoned soup can taste flat. Always, always do a final taste test and add more salt and pepper as needed.
• Mistake: Skipping the step of wilting the cabbage. If you just dump the raw cabbage into the broth, it can taste a bit raw and watery. Taking those few minutes to sauté it first deepens its flavor and improves the overall texture of the soup immensely.
• Mistake: Using a pot that’s too small. That head of cabbage is voluminous before it wilts! Using a 6-quart or larger pot ensures you have enough room to stir everything comfortably without making a mess on your stovetop.

Expert Tips

• Tip: Add a Parmesan rind. If you have one stashed in your freezer, toss it into the pot while the soup simmers. It adds an incredible layer of savory, umami depth that makes the broth taste like it’s been cooking for hours.
• Tip: Finish with a splash of acidity. Right before serving, stir in a teaspoon of fresh lemon juice or a dash of apple cider vinegar. This little trick brightens all the flavors and makes the soup taste even more vibrant.
• Tip: Make it spicy. Love a little heat? Add a pinch of red pepper flakes when you add the other dried herbs, or add a few dashes of your favorite hot sauce at the table.
• Tip: Freeze individual portions. This soup freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or bags. It’s a fantastic healthy “fast food” option to have on hand for a future busy day.

FAQs

Can I use a different type of cabbage?
Absolutely! Green cabbage is standard, but Savoy cabbage (with its crinkly leaves) would work beautifully and offers a slightly more delicate texture. You could even use red cabbage for a vibrant color, though be aware it will turn the broth a lovely purplish-blue hue. The flavor will be slightly earthier, but just as delicious.

How long will this soup keep in the refrigerator?
Stored in an airtight container, this Cabbage Detox Soup will keep well in the fridge for 4 to 5 days. In fact, I often think it tastes even better on the second or third day as the flavors have more time to meld together. Just give it a good stir when you reheat it.

Can I add protein to this soup?
Of course! This is a great way to make it a more substantial meal. For plant-based protein, a can of rinsed cannellini beans or chickpeas added in the last 10 minutes of cooking is perfect. If you eat meat, some shredded rotisserie chicken or cooked Italian turkey sausage added at the end would be delicious.

My soup tastes a bit bland. What can I do?
This usually means it needs more salt! Salt is essential for enhancing all the other flavors. Add a little at a time, stirring and tasting after each addition. If it’s adequately salted but still needs a boost, try a squeeze of fresh lemon juice or a dash of tamari/soy sauce for umami. A sprinkle of fresh herbs like parsley or dill at the end can also work wonders.

Is it okay to freeze this soup?
Yes, it freezes wonderfully! Make sure the soup is completely cooled before transferring it to freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. It will keep well for up to 3 months. To serve, thaw overnight in the refrigerator and reheat gently on the stovetop.