Perfect for those cold winter days, this Spicy Cabbage Detox Soup is packed full of veggies, spices and a delicious broth.
This time of year there is nothing better than a bowl of piping hot soup. And if you have been around TSV for a while you know I'm not just talking about temperature here. Today we're getting spicy.
There is just something delicious about that spicy tingle on your tongue after eating something with some zip to it.
If you aren't a spice person, you can always adjust the recipe to mellow the spice - but I don't know who would want to do such a crazy thing.
In this soup we have the typical veggie soup characters. Carrots, celery, onions, cabbage. But the real star of the show is the broth. I mean, that is really the most important part of any soup you make.And this broth is especially tasty.
How to make Spicy Cabbage Detox Soup
Yep, for this soup you will need my little friend Better Than Bouillon. This time we will be using their vegan beef flavor. And guys, this stuff really tastes like beef broth. I remember trying it when I first went vegan and I was totally shocked by the flavor.
I have only been able to find it at Whole Foods, but you can also buy it online here.
Since the flavor is so strong, I used a combo of broth and water (rather than all broth). If you are using a low sodium broth, you will probably want to use all broth and no water. But it's up to you!
With just a few other spices and herbs, you will have one of the most flavorful veggie soups you've ever tasted. Not only does this soup pack a ton of veggies into one meal (score), it has so much flavor you are going to be going back for more.
TSV TIP: The cook time will depend on how soft or firm you like your veggies. I personally like very soft veggies - I'm talking no crunch at all. But just keep tasting it as you go until the veggies are just how you like them.
Need more recipe inspo? Check out these:
Spicy Cabbage Detox Soup
- 8 cups broth*
- 2 cloves garlic peeled and diced
- ½ inch ginger peeled and diced
- 2 carrots sliced in rounds
- 2 stalks celery chopped
- 1 jalapeño chopped
- ½ large yellow onion
- ½ head green cabbage chopped
- ½ cup chunky red salsa
- 2 tablespoon low sodium soy sauce or tamari
- 2 tablespoon sriracha or to taste
- pepper to taste
- Add broth and all remaining ingredients to a large pot. Bring to a rolling boil then lower heat and simmer until veggies are cooked to your liking.**
- Serve hot - leftovers will keep in the fridge for 5-7 days.
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