CABBAGE AND WHITE BEAN DETOX SOUP

CABBAGE AND WHITE BEAN DETOX SOUP

Cabbage and White Bean Detox Soup is a warming and digestion-friendly bowl that combines simple and wholesome ingredients into a deliciously satisfying vegan meal. With its base of shredded cabbage and creamy white beans simmered in a light broth, this soup delivers comfort with very little effort. The garlic provides a delicate aromatic undertone, while a splash of lemon juice brightens the dish, adding a tangy finish that balances the heartiness of the beans. Naturally gluten-free and low in sodium, this soup is ideal for those seeking a high-fibre, nourishing lunch or dinner that’s gentle on the stomach and full of plant-based nutrition. Whether you’re meal prepping for the week or whipping up a fast one-pot solution, this soup offers versatility, great taste and plenty of options for creative adaptations all in under 20 minutes.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Eastern European

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, High Fibre, Low Sodium, Quick & Easy, Wheat / Gluten-Free, Low Fat

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Cabbage And White Bean Soup:

• ½ cup shredded cabbage

• ¼ cup white beans (cooked or canned, rinsed)

• 1 cup vegetable broth

• 1 garlic clove, minced

• 1 tsp lemon juice

FULL NUTRITIONAL INFORMATION

• Calories: 184.7 kcal

• Fat: 0.6 g

• Saturated Fat: 0.1 g

• Carbohydrate: 34.2 g

• Sugar: 2.5 g

• Sodium: 50.9 mg

• Fiber: 8.7 g

• Protein: 12.5 g

• Calcium: 149.8 mg

• Iron: 5.5 mg

• Potassium: 996.9 mg

PREPARATION

These steps are followed for the preparation of Cabbage And White Bean Soup:

• Prepare The Ingredients:Rinse and drain the white beans if using canned. Shred the cabbage finely and mince the garlic.

• Sauté The Garlic:In a small pot over medium heat, add a splash of broth and sauté the garlic for 1 to 2 minutes until soft and fragrant.

• Add Cabbage And Broth:Stir in the shredded cabbage and pour in the vegetable broth. Cover and simmer for about 5 minutes until the cabbage begins to soften.

• Add The Beans:Add the white beans and continue simmering for an additional 5 to 7 minutes to warm the beans through and meld flavours.

• Finish With Lemon:Stir in the lemon juice just before serving. This adds a bright, fresh finish to the soup.

• Adjust Seasoning And Serve:Taste the soup and adjust with salt or black pepper if desired. Serve hot with optional garnish like parsley or crushed black pepper.

PREP TIME

5 minutes

COOKING TIME

12 minutes

TIPS

Here are some helpful tips for Cabbage And White Bean Soup:

• Even Texture: Shred cabbage as thinly as possible for faster cooking and a more delicate mouthfeel.

• Broth Options: Choose a low-sodium vegetable broth to control salt levels and highlight the soup’s clean flavours.

• Lemon At The End: Always add lemon juice at the end to preserve its brightness and avoid bitterness.

• Optional Boosts: Add a drizzle of olive oil or a pinch of red pepper flakes to enhance richness or spice.

• Serving Idea: Pair with crusty sourdough or gluten-free toast for a more substantial meal.

VARIATIONS

• Protein Upgrade: Add ¼ cup cooked lentils or chickpeas to increase the protein and fibre content.

• Hearty Grain Option: Stir in a few spoonfuls of cooked quinoa, rice, or farro for a bulkier bowl.

• Creamier Texture: Blend half the soup and return to the pot for a thicker consistency without added cream.

• Herb Additions: Fresh thyme, dill, or rosemary can deepen the soup’s aromatic profile.

• Root Vegetable Twist: Add chopped carrots or parsnips in the initial simmer for an earthy base.

PREPPING AND STORAGE

• Fridge Storage: Cool the soup completely and transfer to an airtight container. Store in the refrigerator for up to 4 days.

• Freezer Storage: Pour into freezer-safe containers or silicone moulds and store for up to 2 months. Defrost overnight in the fridge before reheating.

• Reheating Instructions: Warm gently in a saucepan over low heat. Add a splash of water or broth if the soup thickens too much after chilling.

• Batch Cooking Tip: Multiply the recipe and divide into portions for meal prep. This soup reheats well and keeps its flavour and texture even after freezing.