5 cups vegetable or chicken broth
Juice of 1 lemon
Salt and pepper to taste
Optional: 1 tsp apple cider vinegar or cayenne pepper for an extra kick
Instructions:
Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, and ginger until fragrant (about 3–4 minutes).
Stir in turmeric, then add carrots, celery, cabbage, and broccoli.
Pour in the broth and bring to a boil.
Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
Add lemon juice and season with salt and pepper.
Optional: Stir in apple cider vinegar or a pinch of cayenne for extra cleansing benefits.
Serve warm.
Serving and Storage Tips:
Serve hot, ideally with a squeeze of fresh lemon on top.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can be frozen for up to 2 months; reheat gently on the stove.
Variations:
Add shredded chicken or tofu for protein.
Swap in kale or spinach in place of cabbage for a different nutrient profile.
Use bone broth instead of veggie broth for added immune support.
FAQ:
Q: Can this soup cure swollen lymph nodes?
A: No, this soup is not a medical treatment but may help support your body’s natural detox process. Always consult a healthcare provider for persistent symptoms.
Q: Is it safe to consume every day?
A: Yes, it contains all natural, wholesome ingredients safe for regular consumption.
Q: Can I blend the soup for a smoother texture?
A: Absolutely! Use an immersion blender or regular blender for a creamy version.
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