Anti-Inflammatory Cabbage Soup

Today we're making an easy and nutritious anti-inflammatory soup with fresh cabbage, carrots and celery in a simple broth. Turmeric spice provides the anti-inflammatory potential.

5 from 2 votes

Print Pin

Course: dinner, lunch

Cuisine: American

Keyword: healthy soup

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 63kcal

Author: Dr. Stephanie Gray, DC ~www.drstephanieskitchen.ca

Equipment

1 large soup pot

Ingredients

1 tbsp olive oil
1 onion diced
1 carrot finely diced
2 celery stalks diced
1 tsp ground turmeric
2 cloves garlic minced
798 ml can fire roasted tomatoes
1 tsp sea salt
1/2 tsp black pepper
4 cups shredded green cabbage
8 cups homemade vegetable/chicken broth or water
1 bay leaf

Instructions

Heat oil in a large pot over medium heat.
Add onion, carrot and celery. Saute 5-7 minutes.
Add garlic, ground turmeric, salt and pepper.
Add green cabbage. Saute 1-2 minutes.
Add canned tomatoes and broth. Bring to boil for 5 minutes. Reduce heat to simmer. Cover and let simmer 30 minutes, stirring occasionally.
Soup is done when carrots pierce fork tender.

Notes

If you'd rather use fresh turmeric, substitute 1 tbsp grated turmeric for ground turmeric.

Substitute regular diced tomatoes for fire roasted diced tomatoes.

I always recommend making your own broth as commercial broths are usually filled with harmful ingredients (gluten, MSG, excess salt, questionable chemicals, etc). If I don't have broth, I just use water and add a tsp of sea salt.

Add chicken or pork for non-vegetarian.

Nutrition