When the temperature drops and your body craves comfort, there’s no better remedy than a warm bowl of soup. Enter the Spicy Cabbage and Veggie Detox Soup—a rejuvenating dish packed with wholesome vegetables and a hint of heat to invigorate your taste buds. This hearty soup is not only delicious but also loaded with nutrients that support your body’s natural detoxification process.

Why Choose a Detox Soup?

Detox soups are a fantastic way to replenish your body with essential vitamins and minerals while staying hydrated and full. Unlike restrictive detoxes, this flavorful soup is nourishing and satisfying, allowing you to embrace a healthy lifestyle without feeling deprived. With a blend of vegetables, fiber, and a touch of spice, this recipe can be your go-to for days when you want to hit the reset button.

The Ingredients and Their Benefits

Carrots: High in beta-carotene and vitamin A, carrots support eye health and boost the immune system.
Onions: Rich in antioxidants and known for their anti-inflammatory properties, onions enhance flavor and promote good digestion.
Cabbage: A detox superstar, cabbage is packed with vitamins C and K and helps reduce inflammation.
Green Bell Peppers: Loaded with vitamin C, they contribute to healthy skin and immune function.
Celery: A low-calorie vegetable that provides fiber and antioxidants, supporting overall digestive health.
Green Beans: A great source of vitamins A, C, and K, as well as fiber.
Tomato Juice and Whole Tomatoes: Full of lycopene, which has been linked to various health benefits, including heart health.
Beef Broth: Adds a depth of flavor and some protein, though you can substitute with vegetable broth for a vegetarian option.
Cayenne Pepper: A natural metabolism booster that adds a kick to your soup.
Olive Oil: A healthy fat that supports heart health and adds a touch of richness.

How to Make Spicy Cabbage and Veggie Detox Soup

Ingredients:

5 carrots, chopped
3 onions, chopped
2 cans (16 ounces each) whole peeled tomatoes, with liquid
1 large head of cabbage, chopped
1 envelope (1 ounce) dry onion soup mix
1 can (15 ounces) cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 can (14 ounces) beef broth
2 teaspoons cayenne pepper
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Sauté the Onions: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent.
Combine the Vegetables: Add the chopped carrots, cabbage, green bell peppers, celery, and drained green beans to the pot. Stir to mix the ingredients evenly.
Add Liquids and Spices: Pour in the whole peeled tomatoes (with their liquid), tomato juice, and beef broth. Mix in the dry onion soup mix and cayenne pepper.
Simmer: Add enough water to cover the vegetables completely. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes or until the vegetables are tender.
Season to Taste: Add salt and pepper as needed. Let the soup cool slightly before serving, or store it in the refrigerator for later.

A Few Tips:

For a vegetarian twist, swap out the beef broth for vegetable broth.
If you’re sensitive to spice, reduce the amount of cayenne pepper or leave it out entirely.
This soup stores well, so make a large batch and enjoy it throughout the week for an easy, nutritious meal.

Final Thoughts

The Spicy Cabbage and Veggie Detox Soup is more than just a meal—it’s an opportunity to indulge in warmth, flavor, and health in every spoonful. Whether you’re looking for a meal prep option, a cozy dinner, or a gentle detox, this soup has you covered. So, next time you’re craving something hearty and healthy, don’t hesitate to whip up a pot of this revitalizing recipe.

Enjoy every sip and savor the benefits of wellness in a bowl!

Spicy Cabbage and Veggie Detox Soup

Author: Alice

Print Recipe

Description

Warm up with this spicy twist on the classic detox soup. Packed with wholesome veggies and invigorating spices, it’s a perfect way to nourish your body while enjoying a burst of flavor.

Ingredients

– 5 carrots, chopped
– 3 onions, chopped
– 2 cans (16 ounces each) whole peeled tomatoes, with liquid
– 1 large head cabbage, chopped
– 1 envelope (1 ounce) dry onion soup mix
– 1 can (15 ounces) cut green beans, drained
– 2 quarts tomato juice
– 2 green bell peppers, diced
– 10 stalks celery, chopped
– 1 can (14 ounces) beef broth
– 2 teaspoons cayenne pepper
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, and sauté until translucent.
2. Add carrots, cabbage, bell peppers, celery, and green beans to the pot. Stir to combine.
3. Pour in the tomatoes (with liquid), tomato juice, and beef broth. Stir well.
4. Mix in the dry onion soup mix and cayenne pepper.
5. Add enough water to cover the vegetables. Bring to a boil.
6. Reduce heat and let it simmer until the vegetables are tender, approximately 30-40 minutes.
7. Season with salt and pepper to taste.
8. Allow the soup to cool slightly before serving or store in the refrigerator for later use.

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