I decided to do the 7 Day Detox Cabbage Soup for the simple reason of my inflammation to my spine during the last couple of months.
I've been to 4 doctors this month to see if I could get some relief because the humidity is making it difficult to my spine. Unfortunately there is nothing new and only drugs to take which are pretty strong and effect the organs and the brain especially. I am seeing a stem-cell specialist and will let you know how that goes.
This is one of the the soups that I turn to when I'm feeling bloated. I know that most of us women can relate. Surprisingly, my husband loves the 7 Day Detox Cabbage Soup. So now, I make it at least once a month because of him.
This is the simplest soup to put together. All I do is chop and in the pot it goes. I have not tried it in the Pressure Cooker but that will be my next a temp with the 7 Day Detox Cabbage Soup.
What Ingredients For The Recipe?
- carrots
- celery
- garlic
- onion
- parsley, fresh
- basi,l fresh
- Tomatoes
- Olive oil
- Cabbage
- water
- Chicken Broth
How I Made 7 Day Detox Cabbage Soup
- Cut the vegetables into bite sizes.
- Sauté the onions, carrots, celery and garlic into the pot with olive oil.
- Pour the diced tomatoes in the pot and simmer for 10 minutes.
- Pour 6 cups of water into the pot.
- Add chicken broth and bring to a boil.
- Bring heat to a low and put cabbage in the pot.
- Salt and pepper for taste and place parsley and basil for the last 10 minutes.
- Cook for about 45 minutes.
Top Tip
I sometime use purple cabbage for extra color and I drink plenty of water during my 7 days of cabbage soup. I can freeze the soup and keep mine for about 3 months.
Here are some of the benefits to doing a cleanse:
- a way to cleanse the digestive tract
- providing an abundance of antioxidant and anti-inflammatory agents
- Rids the Body of Any Excess Waste
- Stronger Immune System
- Helps with Weight Loss
- Improved Skin
- Anti-Aging Benefits
- Prevent chronic disease
- Clearer Thinking
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Some Of My Experiments On Me
7 Day Detox Cabbage Soup
Ingredients
- 1 cup carrots
- 3 sticks celery chopped into bite size
- 2 cloves of garlic
- 1 onion chopped
- ½ cup parsley fresh
- ¼ cup of basil fresh
- 1 14 oz can Tomatoes
- 3 tbsp olive oil
- ½ large cabbage cored and coarsely chopped
- 6 cups of water
- 3 chicken broth
- Salt and Pepper as you like it.
Instructions
- Cut the vegetables into bite sizes.
- Sauté the onions, carrots, celery and garlic into the pot with olive oil.
- Pour the diced tomatoes in the pot and simmer for 10 minutes.
- Pour 6 cups of water into the pot.
- Add chicken broth and bring to a boil.
- Bring heat to a low and put cabbage in the pot.
- Salt and pepper for taste and place parsley and basil for the last 10 minutes.
- Cook for about 45 minutes.
Notes
- I sometime use purple cabbage for extra color.
- I drink plenty of water during my 7 days of cabbage soup.
- You can freeze the soup and I keep mine for about 3 months.
Nutrition
Source: draxe.com
Lizzy
When I did Nutrition Facts on the recipe they are indicating by the ingredients that it has 121 calories.
Audrey
I have been making this for years! I don't use carrots but green beans and sweet peppers, and I add onion soup mix ( homemade)for more flavor. Love it and without the carrots even less calories.
Lizzy
Great idea, Thanks!
Cindy
Do you only eat this soup for 7 days or add other foods
Lizzy
I only ate it for 7 days but some people have it as a replacement meal.I guess it's what you prefer.
Priscilla
Hey Lizzy ! Great recipe, can't wait to try it ! I was just wondering the calories posted in the nutrition facts then afterwards in the comments are for what amount of soup ?? (in cups) how much is one serving ??
Thanks ! 🙂
Lizzy
It's about 2 cups a serving. Let me know what you think. Enjoy!
Rosemary
Making this today, do you just eat this all day?
Lizzy
Hello, I have eaten this for lunch and snack during the day and a low-carb meal at dinner. That is what I preferred to do and it has worked well for me. Hope you enjoy - Lizzy
Amy
Hi Lizzy-
Your recipe ingredients call for 4 cups of water but your instructions say 6 cups? How much water do you actually use for this recipe? Also, it says 3 cups of chicken broth, but can you use Vegetable Broth instead? Please clarify to totally amount of liquid needed. Is it a total of 9 cups of liquid needed to make 8, 2 cup servings of cup?
Thanks!
Amy
Lizzy
Hello Amy - It is 6 cups of water and 3 cups of broth. When the soup cooks down, some of the water evaporates. I usually get about 8 to 10 cups of soup depending on how long I decided to cook on low. With the cabbage and veggies, it adds up. The longer I cook it the more flavor it has. Sorry about the typo. Hope that helps, let me know if you need anything else. Lizzy