Fresh Cabbage Soup

This hearty, warming soup is good for the digestion. Cabbage is an excellent detoxifier and is reputed to aid the digestion, detoxify the stomach and upper bowels, cleanse the liver and reduce the risk of certain cancers. It is also rich in folate, vitamins C and E, potassium, iron, beta carotene and thiamin, and is well known for its potent antiviral and antibacterial qualities. An overwhelming abundance of medical and scientific evidence has been published in the last decade to show that cabbage and its family members can help prevent cancer. Cabbage can also dramatically lower “bad” cholesterol. And surprisingly there was a study to prove that cabbage helps improve elimination. Although this is obvious to anyone who has ever eaten cabbage, an interesting point in the study suggested adding about 5 cups of cabbage, raw or cooked, twice a week in your diet for improved colon function. Cabbage will also help suppress yeast infections. Eating cabbage weekly affords considerable protection against harmful radiation (x-rays, computers, microwaves, color TV’s, power lines, etc.) effects when added to your basic diet.


1 small turnip, julienned

2 carrots, julienned

3 tablespoons olive oil

1 large onion

2 celery stalks, sliced

1 white cabbage, shredded

5 cups vegetable stock

1 apple (sharp), cored, peeled, and chopped

2 bay leaves

1 teaspoon chopped fresh parsley

2 teaspoon lemon juice

freshly ground black pepper

live natural yogurt and rye bread to serve

Heat the oil and fry the turnip, carrots, onion, and celery for 10 minutes. Add cabbage to pan. Pour in vegetable stock, add the apple, bay leaves, and parsley. Cover and simmer 40 minutes or until the vegetables are really tender.

Remove and discard bay leaves, then stir in lemon juice and season with black pepper. Serve hot with the yogurt and rye bread.


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