Gut Healing Cabbage Soup

I LOVE this soup. It’s so good, and does wonders for your body.

I’ll typically make a giant batch of this on the weekends so that I can have it throughout the week. It stores nicely and will last for 3-4 days (although I typically eat it all by then!)

Cabbage is part of the cruciferous vegetable family, which is a powerful veggie that is know for helping to reduce inflammation. Among many other things, cruciferous veggies are incredible for your digestive system due to their high fiber contents and rich antioxidants

I recently learned about the healing powers of cruciferous veggies so I started trying to add them into our meals. I love adding a bit of frozen cauliflower to a morning smoothie, or even a frozen broccoli stem! (I cut my broccoli stems off of the florets and store them in the freezer for easy grab and go smoothie making!)

Cabbage is just as powerful, and I wanted to find a delicious way to eat it more regularly. Insert a new favorite go-to soup here!

Ingredients
1 head cabbage (you can use either a green cabbage or red, I prefer green)
4 cloves garlic
1 yellow onion
4 cups of your favorite stock (I use veggie stock)
Pinch of parsley
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

Bonus Fun Additions
Bacon bits tossed on top
A chopped chili for a bit of heat
Fresh dill garnish
White beans (I love adding these for a bit of protein)
Quinoa
Rice

Start by heating a pot with a few tablespoons of olive oil. Chop the onion and garlic and toss into the hot oil. Sauté for about 5 minutes or until the onions and garlic start to become translucent. Chop the cabbage into rough cuts, about bite-size. Cabbage has a very tough core, so make sure to cut around the core. Add the cabbage and cook together with the onions and garlic for about 10 minutes. Add the salt, pepper and garlic powder followed by your stock.

Allow the soup to simmer for about 30 minutes, so that the cabbage can fully cook and absorb all the great flavors. Next, add any additions that you’d like - I usually add in some white or pinto beans for a bit of protein. Simmer for a final 5 minutes all together and serve! Top each serving with fresh parsley and a few grinds of pepper.

Enjoy!