I’m calling this Veggie Cabbage Soup my go-to for shredding calories, staying satisfied on almost nothing, and actually getting through a soup cleanse without regrets.

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I’m obsessed with this detox cabbage soup because it actually eats like something alive instead of sad diet food. I love how shredded green cabbage and carrots give it gutsy texture and real bite.

And the tomato broth hits bright, not dull, so it never feels like punishment. I reach for it when I want a cleanse that tastes like food, not a chore.

This is one of my go-to Healthy Cabbage Soup Recipes and it works when I need a Low Carb Low Calorie Soup that fills me up without wrecking my day. Simple, honest, satisfying.

No regrets allowed.

Ingredients

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Cabbage: crunchy, filling base that soaks up broth and keeps it light.
Onions: sweet, savory backbone that makes the soup cozy and homey.
Carrots: bright sweetness and texture, plus they’re actually good for you.
Celery: fresh, aromatic crunch that balances the softer veggies.
Green pepper: mild bite and a little grassy brightness.
Garlic: punchy warmth that makes the whole pot feel alive.
Diced tomatoes: juicy tang and depth, with the juices doing work.
Vegetable broth: the gentle liquid that ties everything together.
Olive oil: smooth mouthfeel and a healthy little fat boost.
Bay leaves: subtle earthy note you barely notice until it’s missing.
Dried thyme or oregano: herbiness, pick one depending on your mood.
Red pepper flakes: optional heat if you want a kick.
Salt: brings out flavors, start small and add more.
Black pepper: warm, sharp finish that wakes up each spoonful.
Fresh parsley: bright, herby garnish that freshens every bite.
Lemon juice: basically a little zing that lifts the whole bowl.

Ingredient Quantities

1 small head green cabbage, about 1.5 to 2 pounds, cored and roughly chopped

2 medium yellow onions, diced (about 1 1/2 cups)

4 large carrots, peeled and sliced

4 celery stalks, sliced

1 green bell pepper, seeded and chopped

3 cloves garlic, minced

1 (14 to 15 ounce) can diced tomatoes with juices

6 cups low sodium vegetable broth

2 tablespoons olive oil

2 bay leaves

1 teaspoon dried thyme or 1 teaspoon dried oregano, your choice

1/2 teaspoon red pepper flakes, optional for a little heat

Salt, 1 to 1 1/2 teaspoons, adjust to taste

Freshly ground black pepper, 1/2 teaspoon or to taste

1/4 cup fresh parsley, chopped (for garnish)

Juice of 1 lemon, optional but brightens the flavor

How to Make this

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1. Heat the olive oil in a large pot over medium heat. Add the diced onions and a pinch of salt and cook until they start to soften and turn translucent, about 5 minutes.

2. Stir in the minced garlic, sliced carrots, sliced celery and chopped green bell pepper. Sauté for another 5 minutes so the veggies get a little color but dont let the garlic burn.

3. Add the chopped cabbage and canned diced tomatoes with their juices. Stir everything together so the cabbage wilts a bit and mixes with the veggies.

4. Pour in the 6 cups of low sodium vegetable broth and drop in the bay leaves. Sprinkle the dried thyme or oregano and the optional red pepper flakes. Bring the pot to a boil.

5. Once boiling, reduce heat to low so the soup simmers gently. Cover and let simmer 20 to 25 minutes, until the cabbage and carrots are tender but not mushy.

6. Remove the bay leaves and taste. Season with 1 to 1 1/2 teaspoons salt and about 1/2 teaspoon freshly ground black pepper, adjusting to your taste. If it needs brightness, add the juice of 1 lemon a little at a time.

7. For a creamier texture, use an immersion blender to pulse a few cups of the soup right in the pot, or scoop some into a blender and puree, then stir back in. This is optional but makes it more filling.

8. Stir in most of the chopped parsley, reserve a little for garnish. Let the soup rest off the heat for 5 minutes so the flavors meld.

9. Serve hot, garnished with the remaining parsley and an extra squeeze of lemon if you like. Leftovers keep well in the fridge for 4 to 5 days and the flavors actually improve after a day or two.

Equipment Needed

1. Large heavy pot (6 to 8 quart) for cooking the soup
2. Chef knife for chopping cabbage, onions, peppers and more
3. Cutting board (or two, one for veggies)
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons for broth, oil and seasonings
6. Can opener for the diced tomatoes
7. Immersion blender or countertop blender to puree some soup if you want it creamier
8. Ladle and bowls for serving, plus a small spoon for tasting and seasoning adjustments

FAQ

Q: Can I make this soup ahead of time? A: Yes, it actually tastes better the next day after the flavors meld. Cool it, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove and add a splash of broth or water if it’s too thick.

Q: Can I use other types of cabbage? A: Sure, savoy or red cabbage work fine. Red cabbage will change the color and a bit of the flavor, but its still good. Just chop it roughly like the green cabbage in the recipe.

Q: Is this soup good for weight loss or a detox? A: It’s low in calories and high in fiber and veggies, so it can be part of a healthy eating plan. Remember there is no quick fix for detoxing though; this soup helps you eat more veggies and stay hydrated, which is what matters most.

Q: Can I add protein or make it heartier? A: Yes. Stir in cooked beans, lentils, shredded chicken, or turkey near the end of cooking just to warm through. If using tofu, add cubed firm tofu in the last 10 minutes so it soaks up flavor.

Q: My soup is bland, how do I fix it? A: Taste and adjust. Add more salt a little at a time, a squeeze of lemon juice to brighten it, or a splash of soy sauce for umami. A pinch more red pepper flakes will add heat if you want it.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. For a slow cooker cook on low 4 to 6 hours or high 2 to 3 hours. For an Instant Pot use the saute to soften onions and garlic, then add everything and cook on high pressure 5 minutes with a quick release. With either method add delicate herbs and parsley at the end.

The Best Detox Cabbage Soup – Healthy & Delicious Recipe Substitutions and Variations

Green cabbage: swap with napa cabbage or shredded savoy for a milder, softer texture; kale or collard greens work too if you like it heartier, just add them later so they dont overcook.
Yellow onions: use white onion or 2 shallots for a subtler, sweeter flavor; red onion can work in a pinch but it’s a bit sharper.
Green bell pepper: substitute with red or yellow bell pepper for more sweetness, or use a mild poblano for a smokier note.
Vegetable broth: chicken broth is fine if you’re not strictly vegetarian, or use water plus 1 to 2 teaspoons bouillon for a quick pantry fix that still tastes good.

Pro Tips

1. Salt the cabbage early if you want it softer and more flavorful — wait, sorry, don’t use that character. Salt the cabbage about 10 minutes before cooking and squeeze out a little water with your hands. It concentrates the flavor and cuts down on cooking time.

2. Brown the onions and carrots longer for deep flavor. Let them get some color, scrape up the browned bits with a splash of broth, then add the rest of the liquid. Those browned bits make the whole soup taste richer.

3. For a heartier bowl, puree only part of the soup. Blend 2 to 3 cups and stir it back in so you get creaminess and still have chunks. If you want more body without dairy, dissolve a teaspoon of miso or a splash of soy sauce in a little hot broth and add it at the end.

4. Finish with acid and fresh herbs at the end, not while simmering. A squeeze of lemon and the chopped parsley brightens everything and hides any cabbage-y sulfur notes. Also taste before you salt, because canned tomatoes and miso or soy can add more salt than you expect.

The Best Detox Cabbage Soup – Healthy & Delicious Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m calling this Veggie Cabbage Soup my go-to for shredding calories, staying satisfied on almost nothing, and actually getting through a soup cleanse without regrets.

Servings

servings

Calories

144

kcal

Equipment: 1. Large heavy pot (6 to 8 quart) for cooking the soup
2. Chef knife for chopping cabbage, onions, peppers and more
3. Cutting board (or two, one for veggies)
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons for broth, oil and seasonings
6. Can opener for the diced tomatoes
7. Immersion blender or countertop blender to puree some soup if you want it creamier
8. Ladle and bowls for serving, plus a small spoon for tasting and seasoning adjustments

Ingredients

1 small head green cabbage, about 1.5 to 2 pounds, cored and roughly chopped
2 medium yellow onions, diced (about 1 1/2 cups)
4 large carrots, peeled and sliced
4 celery stalks, sliced
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
1 (14 to 15 ounce) can diced tomatoes with juices
6 cups low sodium vegetable broth
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried thyme or 1 teaspoon dried oregano, your choice
1/2 teaspoon red pepper flakes, optional for a little heat
Salt, 1 to 1 1/2 teaspoons, adjust to taste
Freshly ground black pepper, 1/2 teaspoon or to taste
1/4 cup fresh parsley, chopped (for garnish)
Juice of 1 lemon, optional but brightens the flavor

Directions

Heat the olive oil in a large pot over medium heat. Add the diced onions and a pinch of salt and cook until they start to soften and turn translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, sliced celery and chopped green bell pepper. Sauté for another 5 minutes so the veggies get a little color but dont let the garlic burn.
Add the chopped cabbage and canned diced tomatoes with their juices. Stir everything together so the cabbage wilts a bit and mixes with the veggies.
Pour in the 6 cups of low sodium vegetable broth and drop in the bay leaves. Sprinkle the dried thyme or oregano and the optional red pepper flakes. Bring the pot to a boil.
Once boiling, reduce heat to low so the soup simmers gently. Cover and let simmer 20 to 25 minutes, until the cabbage and carrots are tender but not mushy.
Remove the bay leaves and taste. Season with 1 to 1 1/2 teaspoons salt and about 1/2 teaspoon freshly ground black pepper, adjusting to your taste. If it needs brightness, add the juice of 1 lemon a little at a time.
For a creamier texture, use an immersion blender to pulse a few cups of the soup right in the pot, or scoop some into a blender and puree, then stir back in. This is optional but makes it more filling.
Stir in most of the chopped parsley, reserve a little for garnish. Let the soup rest off the heat for 5 minutes so the flavors meld.
Serve hot, garnished with the remaining parsley and an extra squeeze of lemon if you like. Leftovers keep well in the fridge for 4 to 5 days and the flavors actually improve after a day or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.