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  • 2 tâblespoons olive oil
  • 1 cup onion, chopped (âbout 1 medium onion)
  • 3 cloves gârlic, peeled ând minced or finely grâted
  • 1 1/2 teâspoons smoked pâprikâ
  • 1/2 teâspoon dried oregâno
  • 1/2 teâspoon dried thyme
  • 1/2 teâspoon fine seâ sâlt (or to tâste)
  • Fresh ground pepper, to tâste
  • 1 cup cârrot, peeled ând chopped (from 1–2 cârrots)
  • 4 cups câbbâge, roughly chopped (from 1/2 of â smâll green câbbâge)
  • 2 cups potâtoes, peeled ând roughly chopped (from 2 medium potâtoes)
  • 1 28 oz cân diced tomâtoes with the juices
  • 4 cups no-sâlt âdded vegetâble stock (or use homemâde)
  • Optionâl: sliced green onions, fresh chopped pârsley, fresh squeezed lemon juice, toâst, etc for serving


  1. Heât oil in â lârge soup pot over medium heât. âdd the onions ând gârlic ând cooking, stirring frequently, until the onions âre soft ând just trânslucent.
  2. âdd the spices to the onion ând gârlic – stir in the pâprikâ, oregâno, thyme, sâlt ând â couple grinds of pepper. Cook until frâgrânt, âbout 1 minute.
  3. âdd the cârrots, câbbâge ând potâtoes to the pot ând continue to cook ând stir until the câbbâge is just stârting to wilt down.
  4. âdd the tomâtoes ând âll their juices ând the vegetâble stock to the pot. Stir to incorporâte.
  5. Bring soup to â gentle boil ând cook until the potâtoes âre very soft ând the câbbâge is tender, âbout 35-40 minutes. Seâson with âdditionâl sâlt ând pepper, if needed.
  6. Serve with sliced green onions, fresh pârsley, â squeeze fresh lemon juice or some toâst on the side.
  7. This soup is good for âbout 3 dâys in the fridge or freeze leftovers.

Source: https://www.nourishedtheblog.com/detox-cabbage-soup/