​The Revitalizing Garden Cleansing Soup

 

​This recipe is designed to be deeply hydrating and packed with cruciferous vegetables known for their high satiety levels and low caloric density.

​Ingredients

​1 Large Head of Green Cabbage, shredded or chopped into bite-sized pieces
​2 Large White Onions, diced
​4 Stalks of Celery, sliced thin
​3 Large Carrots, peeled and sliced into rounds
​2 Green Bell Peppers, deseeded and chopped
​1 Can (800g) Whole Peeled Tomatoes, crushed by hand
​2 Liters Vegetable or Bone Broth (low sodium preferred)
​4 Cloves Garlic, minced
​Fresh Herbs: 1 bunch of Italian parsley and a sprig of fresh thyme
​Spices: 1 tsp turmeric, 1/2 tsp crushed red pepper flakes (optional), and black pepper to taste

​Culinary Instructions

​Sauté the Aromatics: In a large stockpot, lightly mist the bottom with olive oil. Sauté the onions, celery, and peppers over medium heat until they begin to soften (about 5–7 minutes). Add the garlic and turmeric during the last minute of sautéing to release their oils.

​Incorporate the Vegetables: Add the cabbage and carrots. Stir well to combine with the aromatics.

​Simmer: Pour in the crushed tomatoes and the broth. Ensure the liquid completely covers the vegetables. Tie the fresh herbs together and submerge them in the liquid.

​Cook: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 30–45 minutes, or until the cabbage and carrots are completely tender.

​Finish: Remove the herb sprigs. Season with freshly ground black pepper. For a smoother texture, you can pulse a portion of the soup in a blender and return it to the pot, though leaving it chunky provides more "chew" and satisfaction.

​Nutritional Strategy

​Hydration: The high water content in the broth and vegetables helps flush excess sodium.