Beet and Cabbage Borscht Soup
This Beet and Cabbage Detox Soup is a vibrant, antioxidant-rich soup that supports liver function and provides a colorful twist on traditional detox soups.
Ingredients
- 3 medium beets peeled and grated
- 2 cups red cabbage shredded
- 1 onion diced
- 2 carrots grated
- 2 cloves garlic minced
- 1 tbsp apple cider vinegar
- 4 cups vegetable broth
- 1 tsp caraway seeds
- fresh dill for garnish
- salt and pepper to taste
Instructions
- In a large pot, combine all ingredients except dill.
- Bring to a boil, and then simmer for 30 minutes until vegetables are tender.
- Serve hot, garnished with fresh dill.
Notes
Gluten-Free, Oil-Free, Dairy-Free, Whole Food Plant-Based
Notes:
Flavor Adjustments: Add a squeeze of lemon or a pinch of smoked paprika for extra depth.
Customizable: Add beans, lentils, or quinoa for more protein and texture.
Serving Suggestions: Pair with a slice of gluten-free bread or a green salad for a complete meal.
Time-Saving Tips:
1. Pre-Grated Vegetables: Use store-bought pre-grated beets and shredded cabbage to cut down on prep time.
2. Batch Cooking: Make a double batch and store portions in the freezer for up to 3 months.
3. Pressure Cooker Option: Reduce cooking time by using a pressure cooker—cook on high pressure for 10 minutes instead of simmering for 30 minutes.
Nutrition
Calories: 120kcalCarbohydrates: 25gProtein: 3gFiber: 6gSugar: 10g
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