Detox Cabbage Soup
We spent last weekend up in North Conway, NH and it was so fun! My lovely bestie has a condo up North and has been letting us use it for our family vacations during Covid time. It’s basically the only place we’ve been in a year and my son now refers to their house is ” ‘cation”. Hopefully in the near future we’ll be able to go WITH them to their condo, but for now I’m so thankful we’ve been able to have somewhere to escape!
We had a blast up there over the weekend though. We tubed at Cranmore Mountain which by son absolutely LOVED. I actually don’t think he’ll ever be content with just normal sledding in the yard now. We also went to see the Ice Castles which were beautiful and we ate dinner in an igloo at the Woodstock Inn. Of course we hiked a bunch and saw the Conway Scenic Railroad, but mostly we enjoyed being our silly selves just somewhere new!
Now that it’s back to reality time and after four days of take out I was itching for something fresh, healthy and f-u-l-l of veggies so I threw together this detox cabbage soup when we got home. As much as I love not having to cook it’s always a little tough to find yummy vegetarian options on vacay (especially in a town that I think more specializes in beers and burgers after a long day on the slopes).
Cabbage is one of those wonder foods, it’s full of vitamins, helps with digestions and reduces inflammation. PSA for all you nursing mamas out there, it also helps with engorgement (truth!)
This is a perfect soup after a day on the slopes to me, hits the same way a juicy burger does for my hubby.
Detox Cabbage Soup
Prep: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 6
Ingredients
- 1 butternut squash, peeled and cubed
- 2 zucchini
- 2 yellow squash
- 3 celery sticks
- 5 carrots
- 1 head cabbage, chopped
- 1 onion
- 2 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp Italian seasoning
- 8 cups vegetable broth
Directions
- Peel the squash and carrots, then dice all your veggies the same size, if you can, it’s a little difficult when they are all different shapes and sizes but it helps them cook equally.
- Preheat oven to 350*
- Add 3 TBS olive oil into your soup pan along with the carrots, celery and onion. Cook for 5 minutes until onions become translucent then add the garlic, cook additional minute.
- Coat butternut squash with olive oil a pinch of salt and pepper then place on a cookie sheet and in the oven for 20 minutes (flip 1/2 way)
- In your soup pan, add the zucchini and yellow squash and cook 5 minutes, then add your vegetable broth and spices and bring to a simmer. Once it begins to simmer add the cabbage and turn the heat down to medium. Let the cabbage cook for 15 minutes , stirring so nothing sticks to the bottom of the pan.
- Remove the butternut squash from the oven and add it to the soup, let everything meddle together for 10 minutes then it’s ready to serve.
