Detoxifying Napa Cabbage Soup

Sweet Napa cabbage gets a peppery spice from daikon radish and minced ginger in this light, healthy vegan soup.  Make a batch of this easy, gluten-free, fat-free recipe to kickstart a detox with delicious flavors.

EASY         Servings: 6       Ready In: 20 minutes

Detoxifying Napa Cabbage Soup - Healthy, Gluten-Free, Oil-Free, Plant-Based, Detox Vegan Soup Recipe with Ginger and  Tumeric

Detoxifying Napa Cabbage Soup - Healthy, Gluten-Free, Oil-Free, Plant-Based, Detox Vegan Soup Recipe with Ginger and  Tumeric

Chef's Tip: Daikon radish adds a peppery spice to this healthy soup recipe, while carrots bring out natural sweetness.  The two vegetables balance each other's natural flavors

Chef's Tip: Daikon radish adds a peppery spice to this healthy soup recipe, while carrots bring out natural sweetness.  The two vegetables balance each other's natural flavors

Chef's Healthy Tip: Turmeric adds a gorgeous golden hue to the broth of this vegan soup, and it also is a known anti-inflammatory

Chef's Healthy Tip: Turmeric adds a gorgeous golden hue to the broth of this vegan soup, and it also is a known anti-inflammatory

Ingredients

2 medium carrots
1 small daikon radish
2 tbsp. minced ginger
1/2 tsp. turmeric
4 cups vegetable stock
2 cups water
4 cups chopped Napa cabbage (about 1/2 a medium head)
1/4 tsp. salt
Scallions, cilantro, lime wedges, to garnish


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Procedure

Gather ingredients. 
To make the soup: Peel the carrots and daikon. Cut in half lengthwise, then slice into 1/4-inch thick "half-moon" shapes. 
In a medium pot, combine the carrots, daikon, minced ginger, and turmeric. Cover and sweat over medium heat, just until aromatic, only about 3-5 minutes. Stir often to prevent browning. 
Clean and chop the Napa cabbage. 

When the turmeric is starting to get pasty, you're ready.  Add the Napa cabbage, vegetable stock, and water.  Cover and bring to a simmer. Simmer 10 minutes. Meanwhile, prepare your garnishes: chop the cilantro, thinly slice the scallions, and cut the lime into wedges. 
When the cabbage and carrots are tender, remove from heat. Stir in the salt (season to taste). 

Garnish and serve with the lime. 

Chef's Tip: This is a great soup to use up different winter cabbages. Savoy and good 'ole green cabbage would work great. You can even use a pre-shredded coleslaw mix for less chopping.


Yield: 10 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 1 3/4 cups).

Calories 36.28
Calories From Fat (3%) 1.23
% Daily Value
Total Fat 0.15g <1%
Saturated Fat 0.03g <1%
Cholesterol 0mg 0%
Sodium 227.56mg 9%
Potassium 294.52mg 8%
Total Carbohydrates 7.93g 3%
Fiber 3.07g 12%
Sugar 3.76g
Protein 1.3g 3%
Calcium 18.68mg 2%
Iron 30.96mg 172%
Vitamin A 3864.91IU 77%
Vitamin C 0.2mg <1%


Daikon radish is the main ingredient in pickled Vietnamese Do Chua. Plant-based Chef Katie Simmons shows you how to this healthy, refreshing recipe. Use it as a gluten-free, vegan, natural crunchy topping on sandwiches, veggie burgers, or salads. More at: www.plants-rule.com