Gut-Friendly Cabbage & Orzo Soup: A Nourishing, Slow-Cooked Detox
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Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
9
Low
Nutrition per serving
Calories81.7 kcal (4%)
Total Fat0.5 g (1%)
Carbs12.6 g (5%)
Sugars5.6 g (6%)
Protein8.5 g (17%)
Sodium544.9 mg (27%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
for sautéing, optional
2garlic cloves
crushed
0.5cabbage
thinly sliced
2celery sticks
thinly sliced
3carrots
diced
600mlbone broth
or vegetable broth
1lemon
Juice of, add at the end
1 Tbspginger
fresh grated
1 tspturmeric
ground
2 tspmiso paste
add at the end
¼ tspmsg
optional
salt
to taste
pepper
to taste
⅓ cuporzo
optional, add during the last hour of cooking
Fresh coriander
cilantro, for garnish, optional
Instructions
Step 1
(Optional) Sauté garlic, cabbage, celery, and carrots in olive oil for 3–5 minutes, then transfer to the slow cooker.
Step 2
Place the cabbage, celery, carrots, garlic, grated ginger, and turmeric into the slow cooker.
Step 3
Season with salt and pepper.
Step 4
Pour the broth over the vegetables and stir.
Step 5
Cook on low for 6–8 hours or on high for 3–4 hours.
Step 6
Add orzo (optional) during the last hour of cooking on low, or last 30 minutes on high.
Step 7
Once done, dissolve the miso paste in a small amount of hot broth and stir it back into the soup.
Step 8
Stir in the lemon juice and adjust seasoning as needed.
Step 9
Serve hot, garnished with fresh coriander (optional).
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