Winter Vegetable Soup or Detox Cabbage Soup
I won’t lie to you we don’t eat soup in the house in summer. To my US readers, I am French and I live in New Zealand. It is full summer here in January. All I want to eat is salads, smoothies or BBQ. What you see here is the recipe for my meal preparation for the first 6 months with my baby. I am 35 weeks pregnant. I know that I will have to trim some kilos after baby is born. This healthy winter vegetable soup will be a great detox soup! It contains lots of fulfilling vegetables plus some cabbage. Since cabbage is packed with many beneficial vitamins, nutrients and it has high levels of fiber – lovely said it adds bulk to the bowels. HAHAH. We love to serve this soup with roasted garlic nuts – cashew and macadamia- and matcha coconut oil pop corn.
Also, cabbage is extremely low in calories. YEAH! only 33 calories in a cup of cooked cabbage. Therefore, this is a great addition to my winter vegetable soup to stay fit or loss my baby weight. This winter vegetable soup freeze perfectly – I love to use boxes and to freeze the exact amount we eat for a meal. I defrost the soup the day before in the fridge and rewarm in a pot or microwave. You can basically freeze any soup but I noticed that thick soup defrost better. Look at this creamy texture! Hard to believe that this winter vegetable soup is dairy free. The creamy comforting texture is simply added by orange sweet potatoes. Another healthy vegetables rich in fiber and a great potato substitute to decrease the starch.
If you love detox soup you can also try my spicy detox spinach soup recipe.
Winter Vegetable Soup is one of the healthy comfort foods you can eat all year long with no guilt. This creamy hearty winter vegetable soup with spicy Matcha pop corn is ready in 30 minutes and perfect to freeze.
- 1 tablespoon olive oil
- 1 brown onion peeled diced
- 1 garlic clove peeled, crushed
- 14 oz white cabbage, washed, roughly chopped (400 g )
- 22 oz orange sweet potatoes, peeled diced (600 g )
- 1 celery stalk trimmed, diced
- 1 small carrot peeled, sliced
- 4 cup vegetable stock
- 2 cup unsweetened almond milk
- 1 teaspoon Salt adjust regarding taste
- 1/8 tsp. chili flakes adjust regarding taste
- 1/2 cup popcorn kernels
- 1 1/2 tablespoon extra virgin coconut oil
- 2 teaspoon matcha powder - adjust regarding your taste
- 1 teaspoon salt
- 1 garlic clove crushed
- 4 tablespoon cashews nuts or macadamia nuts or almonds or both
- 1/2 teaspoon extra virgin coconut oil
In a large saucepan warm the olive oil.
Add the chopped onion and crushed garlic. Fry until soft and fragrant about 2 minutes.
Add cabbage, sweet potatoes, celery, carrot and give a good stir. Cover and fry 2 minutes.
Add the vegetable stock and dairy free milk. Make sure it almost cover all the vegetables. If your pot is small you may have to add stock to reach the right level. Don't overflow the vegetables or the soup will be too runny. You want to keep about 2 inches of uncovered vegetables.
Reduce heat and simmer 20 minutes or until the vegetables are soft and tender.
Blend until smooth into a blender or using an immersion stick blender.
Feel free to adjust the thickness of your soup. by adding a bit more cold water to get a lighter soup.
In a large and deep saucepan on high heat, add coconut oil, then allow the coconut oil to melt. It must be very hot about 30 seconds before adding the corn kernels.
Add the corn kernel and immediately cover with a lid to prevent the popcorn to popped over the saucepan.
Shake vigorously the saucepan to ovoid them to stick to the pan and distribute the heat over the kernels.
Continue moving the saucepan until all kernels have popped.
Once all the kernels have popped, remove from heat and pour into a large paper bag.
Add salt, chili flakes and matcha powder to the paper bag and shake very well until all the popped popcorn is covered
Transfer into a serving bowl and add on top of each winter vegetable soup bowl.
You can store the popcorn for later in a zip back for an healthy afternoon snack.
In a frying pan melt the coconut oil under medium heat.
Add the crushed garlic cloves and cook until fragrant stirring often - about 1 minute.
Add nuts, roast for about 2 minutes.
Serve hot on top of the soup with the matcha pop corn.
Storage: store in an airtight container in the fridge up to 4 days.
Freeze: freeze very well up to one month. Defrost in the fridge the day before eating.
This recipe serve 10 bowl/people. Nutrition panel is for one bowl/one person WITH toppings.
This recipe serve 10 bowl/people. Nutrition panel is for one bowl/one person WITHOUT toppings.