If you're looking to hit reset and detox with something warm and satisfying, this Spicy Cabbage Detox Soup is just the ticket. Packed with vegetables and a kick of spice, it's a meal that invigorates your taste buds while giving your body a healthy boost.
Olive oil is our base for sautéing, providing a subtle richness and depth to the soup. Onion and garlic form the aromatic foundation, infusing the soup with savory flavors. Carrot adds a touch of sweetness and nutrients, while red bell pepper brings vibrant color and a hint of sweetness. Cabbage is the star, offering bulk and a gentle crunch. Diced tomatoes introduce acidity and body. For the liquid, vegetable broth helps meld the flavors together. Cumin and cayenne pepper provide warmth and spice, essential for that detoxifying kick. Broccoli and zucchini contribute additional nutrients and texture. Finally, a sprinkle of parsley freshens things up, and a squeeze of lemon juice brightens the whole dish.
This soup is delightful on its own, but you can serve it with a slice of crusty whole-grain bread to soak up all those delicious juices. For a bit of creaminess, a dollop of plain yogurt or a sprinkle of feta cheese can make a lovely topping.
Start with a large pot over medium heat, adding the olive oil. Once shimmering, toss in the chopped onion and minced garlic. Stir them around until they soften and become translucent, which usually takes about 5 minutes.
Next, add the sliced carrot and chopped red bell pepper. Let them cook together for about 3 more minutes, just enough to start softening and release their flavors.
Now, stir in the chopped cabbage, diced tomatoes (with their juice), and vegetable broth. Increase the heat to bring everything to a gentle boil. This is when the magic really starts to happen, as the flavors meld.
Time to season! Add the cumin, cayenne pepper, and a good pinch of salt and pepper. Lower the heat and let the soup simmer for about 15 minutes. This gives the cabbage time to soften and soak up the spicy broth.
After that, toss in the broccoli florets and sliced zucchini. Continue simmering for another 10 minutes or until these veggies are tender but still vibrant.
Just before serving, stir in the chopped parsley and squeeze in the lemon juice. These final touches add a burst of freshness and acidity that elevates the soup.
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