As we start to emerge from the indulgent holiday season, our bodies might be craving a gentle reset that can help set us on the right track for the upcoming year. Try out this revitalizing 30-minute vegetable and cabbage soup. It’s hearty and nutrient-packed and comes together fast so you can continue to spend time with family and friends.

After all the good food enjoyed over the holiday season, many people’s first thought is “How do I detox”, “I need to go on a cleanse!” or “The strict diet starts tomorrow!”. While it’s always a good idea to set goals, it’s important to not deprive your body of the nourishment it needs. Nourishment should never equate to restriction.

With vibrant vegetables such as carrots, fire-roasted tomatoes, celery, green cabbage, this soup offers an abundance of antioxidants and essential nutrients, which can help with that little bit of extra inflammation you might be experiencing. You can also personalize this recipe to any vegetables that suit your preference, add in herbs and extra spices for more flavour, or even add in some protein (beans, chicken, turkey, etc) to make it a complete meal.

Try it out today!

Ingredients

2 tbsp avocado oil or olive oil
1 onion diced
2 large carrots diced
3 celery stalks diced
1 cup sliced mushrooms
2 garlic cloves minced
1 small zucchini diced
1/2 head green cabbage chopped
1 14 oz can of fire roasted diced tomatoes
3 tbsp apple cider vinegar
5 cups vegetable broth or chicken broth
Fresh parsley
salt and pepper to taste

Directions

Heat a large soup pan to medium heat. After hot, add the oil. Toss in the onion, carrots, celery, garlic and mushrooms. Saute for 3-5 minutes then toss in the cabbage and zucchini.
Let the cabbage and zucchini cook for another 5 minutes or so. Now add in the tomatoes, vinegar, and broth. Bring the mixture to a boil.
Reduce heat to a simmer. Simmer for about 10 more minutes or until veggies are softened.
Season with salt and pepper to taste and garnish with parsley.