Healing Quinoa Cabbage Soup
This very simple, nourishing soup aids in detoxification, though youd never guess by the taste. Plus, it only takes a few minutes to prepareperfect if you feel like you are starving during Phase 1 of the Elimination Diet! Cabbage is a potent detoxifier. It contains a host of phytochemicals, including, isothiocyanates. This group of compounds is a potent inducer of the livers Phase II enzymes, which detoxify carcinogens. These compounds also stimulate the destruction of human tumor cells. And you know, we all need a little help with the detoxification process! Just imagine all of the chemicals our bodies need to process on a daily basis (I wont get into it, its just too depressing sometimes). Lets look at what we can do. Cabbage family vegetables, which include Brussels Sprouts, kale, collards, and broccoli, all help with detoxification. Thats why we like to eat a lot of them. Green Smoothies are a great way to add in raw cabbage, kale, and collards! Brussels Sprouts are great roasted. Broccoli is good just about any old way. I like to lightly saute it with lots of garlic and then add a little water to the pan and cover. It quickly cooks by steaming, but is still bright green and crisp-tender. I like to cut the carrots into matchsticks for this soup. Just make sure they are not too small or they will get overcooked. To create the matchsticks, first cut the carrots into diagonal rounds and then cut them lengthwise into thin strips.
This very simple, nourishing soup aids in detoxification, though youd never guess by the taste. Plus, it only takes a few minutes to prepareperfect if you feel like you are starving during Phase 1 of the Elimination Diet! Cabbage is a potent detoxifier. It contains a host of phytochemicals, including, isothiocyanates. This group of compounds is a potent inducer of the livers Phase II enzymes, which detoxify carcinogens. These compounds also stimulate the destruction of human tumor cells. And you know, we all need a little help with the detoxification process! Just imagine all of the chemicals our bodies need to process on a daily basis (I wont get into it, its just too depressing sometimes). Lets look at what we can do. Cabbage family vegetables, which include Brussels Sprouts, kale, collards, and broccoli, all help with detoxification. Thats why we like to eat a lot of them. Green Smoothies are a great way to add in raw cabbage, kale, and collards! Brussels Sprouts are great roasted. Broccoli is good just about any old way. I like to lightly saute it with lots of garlic and then add a little water to the pan and cover. It quickly cooks by steaming, but is still bright green and crisp-tender. I like to cut the carrots into matchsticks for this soup. Just make sure they are not too small or they will get overcooked. To create the matchsticks, first cut the carrots into diagonal rounds and then cut them lengthwise into thin strips.
- 6 cups water
- 2 cups cooked quinoa
- 1/2 cup fresh cilantro chopped
- 2 to 3 tablespoons extra virgin olive oil
- 1 very large sweet onion cut into crescent moons
- 2 to 3 cloves garlic crushed
- 1 to 2 teaspoons grated fresh ginger
- 4 large carrots cut into matchsticks
- 2 to 3 teaspoons herbamare (or to taste)
- 2 cups (or more) sliced savoy cabbage
- freshly ground black pepper to taste
- Carbohydrate 26.5902800000155 g
- Cholesterol 0 mg
- Fat 2.2210400000022 g
- Fiber 3.94379993284932 g
- Protein 5.202305000009 g
- Saturated Fat 0.0105595000000592 g
- Serving Size 1 1 Recipe (496g)
- Sodium 41.8515000122153 mg
- Sugar 22.6464800671662 g
- Trans Fat 2.17176700000081 g
- Calories 146 calories
Step-by-step
- Heat a 6-quart pot over medium heat. Add the olive oil. Then add the onions. (I also like to add a few dashes of sea salt or Herbamare at this point). Saute for 10 to 15 minutes. Make sure your heat isn't too high or your onions will brown too much and cause the broth to be off in flavor. Just a steady, medium heat so the onions soften and cook is all that is needed.
- Add the garlic, ginger and carrots and saute 5 minutes more. Add the water, Herbamare, and cooked quinoa and simmer for about 10 to 15 minutes or until carrots reach desired tenderness. Add in cabbage and cook a few more minutes; this doesn't take long.
- Turn off heat and add the cilantro and freshly ground black pepper. Taste and add more Herbamare and/or pepper if needed. Stir it all together and serve!
Controlling the heat during the initial onion sauté dictates the final clarity and flavor of the vegetable broth. Onions require a steady medium temperature for ten to fifteen minutes; excessive heat causes rapid browning that imparts a bitter, unwanted note to the liquid base. Cut the carrots into uniform matchsticks by slicing diagonal rounds first, then cutting them lengthwise into thin strips to ensure even cooking during the simmer phase. Savoy cabbage requires minimal thermal exposure and should go into the pot near the end of the cooking process so the leaves retain their structural integrity rather than turning mushy.
Make-Ahead, Freezing, and Reheating Behavior
Quinoa absorbs moisture continuously when left sitting in liquid storage, which can transform a clear broth into a dense porridge over time. For optimal meal preparation, store the cooked quinoa separately from the vegetable broth base in an airtight container for up to four days in the refrigerator. When freezing this preparation, omit the fresh cilantro prior to sealing, as delicate herbs lose their volatile aromatics and discolor during deep chilling. Reheat thawed portions gently on the stovetop over medium-low heat just until steaming, then fold in the freshly chopped cilantro immediately before serving to preserve its vibrant green color and pungent bite.
- Broth and vegetable base can be refrigerated for up to four days or frozen for up to three months.
- Add cooked grains directly to individual bowls rather than the main pot if planning for extended storage.
- If the broth thickens too much during storage, thin it out with a few splashes of water while reheating.
