This deeply nutritious, detoxifying soup can be classified as an array of things, so I’ll start with cabbage masala curry – because it’s the most exotic.
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I’ve taken all whole, real ingredients (vegetables) and simmered them with fresh herbs for HOURS. The result?
Better than I could’ve hoped. Way better. Every single ingredient in this healing vegetable soup is densely packed with nutrients.
The micro kind of nutrients, meaning it’s packed with vitamins & minerals and is way light on macronutrients like fat & protein. It is very light in carbs too with basically all carbs coming from vegetable sources.
Keeping reading for a little education on the supremely healthy ingredients in this soup.
Cabbage, the star of this show, a detox powerhouse. Why? Cabbage is known for:
· high in beta-carotene & lutein which are heart protective anti-oxidants
· improves digestion by being packed with insoluble fiber AND soluble fiber
· PACKED with nutriets – fiber, vitamins, calcium, potassium, magnesium & folate.
· Packed with Vitamin C which helps all over micronutrients absorb easier
In the ingredients, you’ll see I have listed a high-quality olive oil and that is because you’re going to be using 4-5 tablespoons of it, so you’ll get a lot of the flavor and you also want it to be the cleaned pressed version possible. I like to buy California Olive Ranch.
Olive oil is shown to be high in anti-oxidants and vitamins E & K. And to be honest, you can use just about any vegetable situation you have going on your in your fridge. The more the merrier. The secret is in the herbs…. You can mince or grate your garlic & ginger, but I love to use my microplane zester on both these two usually.
Ginger is highly anti-inflammatory and medicinal which is the reason why you see if given to pregnant a lot to help with nausea. Garlic, again, is highly medicinal and packed with Vitaman B6, C. Manganese, Selenium & fiber.
Cabbage Curry Detox Soup
Ingredients:
1 head green cabbage, chopped
1 C. Shredded Napa cabbage
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 yellow onion, chopped
1 C. Cauliflower, roughly chopped
5 garlic cloves, minced
1/2 inch ginger root, minced
2 T. Curry powder
2 tsp. Garam masala
1/2 tsp. Pink Himalayan Sea Salt 2 bay leaves
Cracked black pepper
4-5 T. High quality extra virgin olive oil
Directions:
1. In a large stock pot, heat 3 T. Olive oil over medium high heat and add onions, carrots, and celery. Cook for 8-10 minutes, stirring.
2. Add cauliflower, garlic, ginger, curry powder and garam masala and the rest of the olive oil. Salt & Pepper to taste. Stir to combine and let the vegetables become super fragrant! Add the bay leaves.
3. Add all the cabbage, stir to combine. Add 4 cups of water, or enough water to just cover everything. Bring to a boil.
4. Reduce to a low simmer and let cook for 4-5 hours. The longer and slower you cook this, the more depth of flavor it will get.
5. I don’t preferably like huge chunks of vegetables and my family definitely doesn’t, so do yourself a favor and invest in an immersion blender so you can purée your chunky vegetables into a creamy soup in 30 seconds. You could transfer the mixture to a blender and do the same, but it’s a little messier.
**Be sure to remove the bay leaves before blending.
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