Detox Cabbage Soup

Melissa Mooney Cook once eat twice, Entrees, Recipes, Soup

Detox Reset Cabbage Soup

Course Soup


  • ¼ cup red onion
  • 1 to 2 pcs medium size shallots
  • 4 cloves garlic
  • 2 cups chopped celery-- make sure to save some leaves
  • 4 to 6 carrots peeled and chopped
  • 1 small head of purple cabbage chopped
  • ½ head of cauliflower broken up
  • 1 can 14.5 ounce diced tomatoes
  • 1 tbsp dried basil
  • 1 tbsp herbs de Provence
  • Fresh dill and fresh oregano (optional)
  • 1 sheet Kombu
  • 32 oz vegetable broth
  • Pepper to taste


  • Prepare the veggies. Peel and chop carrots into ¼ inch rounds. Chop celery and set leaves aside. Break cauliflower into bite size florets. Roughly chop the cabbage. Destem the herbs.
  • In a soup pot or Dutch oven heat oil until it glistens, add onion, shallot, garlic, celery leaves and ½ of the herbs. Sauté until translucent, but still firm.
  • Add carrots, celery, cauliflower, cabbage, Kombu and 2 cups vegetable broth. Simmer for 10 minutes to soften the vegetables.
  • Add the remaining broth, canned tomatoes and herbs. Bring to a low boil and then turndown to simmer for 30 minutes.
  • Be mindful not to overcook the vegetables so they don’t get mushy.
  • Remove the Kombu sheet.
  • Ladle into a bowl, top with fresh herbs and pepper.