Enjoy a comforting bowl of detox cabbage soup, packed with wholesome ingredients to nourish your body and soul. This soup consists of green cabbage, and a medley of diced onion, carrot, and celery.

Tender potatoes and nourishing vegetable broth create a hearty base, while ground turmeric and paprika infuse warmth and depth.

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Detox Cabbage Soup

As a long-time home cook passionate about healthy recipes and cooking from scratch, I love creating meals that nourish both the body and the soul.

This Detox Cabbage Soup is the perfect example of a wholesome, feel-good dish.

Packed with fresh vegetables like cabbage, carrots, and celery, along with warming spices like turmeric and paprika, this soup is not only delicious but also incredibly detoxifying.

If you're looking for more one-pot meals and hearty dishes that are easy to make, check out my about The Yummy Bowl to see how I can help you cook healthy, simple meals your whole family will love!

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Ingredients

Use high-quality extra olive oil for sautéing.
Onion carrots and celery - This medley is what forms the aromatic soup base. For more flavor, use shallot instead of regular onion.
Green cabbage - Gives our soup its texture and a touch of sweetness. Napa or savoy cabbage can be used instead. Red cabbage is not the best option as it has a stronger peppery taste, and the soup will change to dark purple/red.
Add turmeric for depth and a pop of color. Other spices I like to use are ground cumin, fresh or ground ginger, and coriander.
Passata - Or diced tomatoes are fine; use crushed canned whole tomatoes for a rustic feel.
Vegetable broth is light and adds enough flavor and body. Use chicken bone broth if you want the soup to be richer in nutrients and higher in protein.
Garnish with lots of fresh dill, or green onions.

How To Make Detox Cabbage Soup

In a Dutch oven, sauté onion, celery, and carrots for 10-15 minutes until softened. Season with salt and black pepper, then add spices.
Pour in passata, potatoes, cabbage, and broth. Bring to a gentle boil, then reduce heat and simmer for 40 minutes or until the cabbage is tender to your liking.
Drizzle a little lemon juice on top, and stir to combine (this is optional, try the soup before and after!). Serve with a garnish of fresh dill and a dollop of sour cream.

Tips

Make it in slow cooker. Just add all the ingredients and cook on HIGH for 4 hours or LOW for 7-8 hours.
This soup is light yet still fulfilling. For some protein, you can add cooked, diced, or shredded chicken or white beans. Add these toward the end of cooking, during last 15 minutes and simmer on low.
Add ground turkey and turn it into Cabbage Roll Soup.
Please don't cut the cabbage too thin or small as it will soften too quickly.

Freezing And Storing Instructions

I like the flavor of fresh, healthy soup, but this soup will be even tastier the next day.

Don't freeze this; the cabbage will lose its texture and become too soft and mushy after thawing.

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Detox Cabbage Potato Soup (Vegetarian)

5 from 1 vote

Enjoy a bowl of this detox cabbage potato soup with green cabbage, onion, carrot, celery, potatoes, and vegetable broth, seasoned with turmeric and paprika.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 127

Ingredients Method Nutrition Video Notes

Ingredients

10-11 ounce green cabbage chopped
2 tablespoons olive oil
1 cup onion diced
¾ cup carrot cut into half moons
1 medium celery stick sliced
1 teaspoon Italian seasoning
½ cup passata or jarred diced or crushed tomatoes
1 ½ cup potatoes roughly chopped
4 cups vegetable broth
¼ teaspoon ground turmeric
½ teaspoon ground paprika
salt and black pepper to taste
fresh dill and sour cream for serving
lemon for finishing touches

Method

In a Dutch oven, sauté onion, celery, and carrots for 10-15 minutes until softened. Season with salt and black pepper, then add spices.
2 tablespoons olive oil, 1 cup onion, ¾ cup carrot, 1 medium celery stick, ¼ teaspoon ground turmeric, ½ teaspoon ground paprika, salt and black pepper to taste, 1 teaspoon Italian seasoning
Pour in passata, potatoes, cabbage, and broth. Bring to a gentle boil, then reduce heat and simmer for 40 minutes or until the cabbage is tender to your liking.
10-11 ounce green cabbage, ½ cup passata, 4 cups vegetable broth, 1 ½ cup potatoes
Drizzle a little lemon juice on top, and stir to combine. Serve with a garnish of fresh dill and a dollop of sour cream.
lemon, fresh dill and sour cream

Nutrition

Calories: 127kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 665mgPotassium: 510mgFiber: 4gSugar: 6gVitamin A: 3278IUVitamin C: 33mgCalcium: 49mgIron: 1mg

Video

Notes

I like the flavor of fresh healthy soup, but this soup will be even tastier the next day. Don't freeze this as the cabbage will lose it's texture and become too soft and mushy after thawing.
To reheat. You can reheat your soup on the stovetop or in the microwave!