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Cabbage and Beet Detox Soup

Cabbage and Beet Detox Soup

2 cups green cabbage, chopped

1 cup beets, peeled and chopped

2 stalks celery, diced

1 onion, diced

2 carrots, diced

1 bell pepper, diced

handful of fresh parsley, chopped (about ½ cup)

1 cup edamame beans (frozen)

2-3 cloves garlic minced

4 cups vegetable or bone broth

2-3 tbsp olive or avocado oil

1 tbsp dried oregano

1 tbsp dried basil

1/2 teaspoon red pepper flakes

Sea salt and black pepper

Optional:  Braggs liquid aminos for added flavour


Heat 2 tablespoons of oil in a large pot over medium heat.  Add celery, onions, bell peppers, and carrots.  Sauté until slightly tender. Stir in garlic and cook until fragrant. Add broth, cabbage and beets. Bring to a boil and then reduce heat to a simmer. Cook until the cabbage is tender. Stir in oregano, basil, red pepper flakes, black pepper and salt. Taste broth and adjust seasoning if needed.

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