Description
A wholesome and nutrient-dense soup designed to cleanse and hydrate your body. This plant-based, fiber-rich dish uses humble garden vegetables like cabbage, carrots, and tomatoes to create a savory, comforting broth. Perfect for those looking for a low-stress, healthy meal that supports wellness and digestion. It is a simple, effective, and budget-friendly recipe that yields a deeply satisfying experience without the need for meat or alcohol.
Ingredients
1/2 small cabbage, shredded (about 4-5 cups)
1 large yellow onion, finely chopped
4-5 large garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
Salt and black pepper to taste
1 tbsp olive oil
Instructions
Prepare all vegetables by washing, peeling, and chopping as directed.
Heat olive oil in a pan and lightly sauté the onion and garlic until fragrant.
Add the shredded cabbage, carrots, and celery to the slow cooker insert.
Add the sautéed onion and garlic to the slow cooker.
stir in the canned tomatoes (with juices), vegetable broth, thyme, and oregano.
Cover and cook on high for 4 hours or on low for 6-8 hours until the vegetables are tender.
Season with salt and pepper to taste before serving hot.
Notes
Feel free to add other vegetables like bell peppers or zucchini for extra color and nutrients. You can squeeze a little fresh lemon juice before serving to brighten the flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days.