Do you feel heavy? This simple yet yummy kale soup recipe is a great cleansing and detox aid.
If you feel like you’ve been overdoing it lately and your digestive tract may need a break from a lighter meal, take this soup to feel better right away.
Possibility of a day of fasting
You can turn this soup into a fasting ritual by choosing to eat this easy cabbage soup for lunch and dinner. One day a week.
This tip comes from Ayurvedic physician and director of Joyful Belly School of Ayurvedic Diet and Digestion, John Immel.
This is how it’s done:
On your fasting day, start with a light breakfast such as oatmeal, khichdi, barley cereal, or just plain fresh fruit.
Then, for lunch and again for dinner, eat the cleansing and detoxifying cabbage soup. Have a larger portion for lunch and a smaller portion for dinner.
Eat calmly and chew well. Try to enjoy every bite of your food. I think you’ll love the sweetness and texture of fresh corn versus kale.
I encourage you to try this cabbage soup for the first time as written in the recipe.
If it doesn’t taste good or you want more variety, consider adding more vegetables, such as broccoli, cauliflower, kale, celery, celery root, sweet potato, or any other vegetable. You can also add garlic.
Health benefits of kale
Cabbage is a slightly bitter green that is literally loaded with beneficial compounds and medicinal properties.
From an Ayurvedic point of view (which is the modality I practice as a Nutrition and Digestive Health Coach), everything that is bitter supports digestion.
The bitter taste is refreshing and anti-inflammatory. It also supports peristalsis, which refers to the movement of food through the digestive tract. Kale keeps the movement going, they say.
All green leafy vegetables have this effect, which is why a daily serving of green leafy vegetables is recommended if you regularly feel heavy or have slow digestion.
The bitter taste also promotes the flow of bile. Bile stores toxins after being neutralized by the liver, and flushing the bile with bitter foods like kale removes these toxins.
Black cabbage nutrition
From a Western point of view, we see that cabbage is rich in antioxidants, contains huge levels of vitamins A, K and C, as well as significant amounts of vitamin B6, manganese, calcium, copper, potassium and magnesium.
Contains only one cup of cooked cabbage
- Vitamin A: 206 percent of the US recommended daily allowance.
- Vitamin K: 684 percent of the US recommended daily allowance.
- C vitamin: 134 percent of the recommended daily allowance in the United States.
Did you know that a cup of cooked cabbage has more vitamin C than an orange? Incredible right?
You also get quite a bit of omega-3 fat from kale.
And all this with just 33 calories.
Why use Ghee?
The preferred fat source for this cabbage soup is ghee, which is one of the easiest fats to digest.
Ghee is a very healthy fat that is made by simmering butter until highly purified. This process removes all the moisture and proteins that make dairy products difficult to digest.
According to Ayurveda, ghee is able to provide nourishment to cells thanks to its molecular structure.
And I could go on and on about the benefits of ghee. You can read more about it here if you want.
Spices for cabbage soup
I always use spices in my cooking, because spices help in the assimilation and absorption of nutrition from food.
Kale is also incredibly refreshing, so the addition of turmeric, black pepper, bay leaf, and red wine vinegar adds heat and boosts your metabolism so you can digest the cabbage.
You won’t find this digestion information almost anywhere else, and it’s very important! Those cold raw kale salads out there are so hard to digest!
Turmeric tones, purifies and moves the blood. It is one of the best spices for diluting thick and sweet blood.
Turmeric it dries moisture and its bitter taste slightly purifies the liver and blood. It is known to improve circulation and lymphatic drainage by thinning the blood.
black pepper improves circulation by dilating blood vessels. It also breaks down mucus in the digestive tract and sinuses.
laurel it is warm, alkalizing and light. I highly recommend bay leaf when cooking soups and stews with beans and lentils.
red wine vinegar heats digestion and helps digest fats.
for the first step
- 2 teaspoons of clarified butter
- ½ teaspoon of turmeric powder
- ½ teaspoon of black pepper
- 1 bay leaf
for the second step
- 4 cups of water or vegetable broth
- 6 cups of cabbage, washed and chopped
- 1 teaspoon of red wine vinegar, (substitute lemon juice)
- ¼ teaspoon of pink Himalayan salt
For the third step
- 1 ear of corn, kernels only (substitute 1/2 cup frozen corn)
- Heat the clarified butter in a large saucepan over medium heat. Add the turmeric, black pepper and bay leaf and sizzle for 20 seconds to release the aroma and medicinal properties of the spices.
- Add the water, cabbage, red wine vinegar and salt and bring to the boil. Lower the heat and simmer for 15 minutes.
- Add the corn and cook over low heat for 5 minutes. Cabbage should be soft. If not, continue cooking a little longer. Taste and correct the salt.
add other vegetables
When adding chopped cabbage, broccoli, cauliflower, kale, celery, celery root, sweet potatoes, etc. can also be added. chopped.
Masala chat option
I loved the simple flavor of this soup, but enjoyed it even more with a hint of spicy chat masala.
Chat masala is an Indian spice that is often served with appetizers, fruit, salads, and drinks. The taste of chat masala is tangy, lemon and complex.
I highly recommend investing in chat masala. My husband loves it on fresh lemon corn and it’s great with potatoes.
What I recommend includes salt, dried mango, black salt, cumin, musk melon, black pepper, pomegranate seeds, coriander, mint, ginger, nutmeg, chilli, cumin, bishop’s week, cloves, and asafoetida.
You can also try garam masala, which is made with cinnamon, bay leaf, and cloves, among other spices.
Calories: 118kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 8 g | Saturated fat: 3 g | Polyunsaturated fat: 2g | Monounsaturated fat: 2g | Cholesterol: 13 mg | Sodium: 421 mg | Potassium: 721 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 20087IU | Vitamin C: 188 mg | Calcium: 529 mg | Iron: 3 mg. This article was originally posted on ButteredVeg.com.
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