Soups & Stews
This 17-day diet cabbage soup recipe is the foundation of a transformative, low-calorie detox that cleanses your system while keeping you energized. Designed specifically for the 17-Day Diet plan, this nutrient-packed soup is rich in fiber, vitamins, and antioxidants—all while delivering a satisfying, flavorful experience that curbs cravings naturally. The secret lies in its balanced blend of cabbage, vegetables, and herbs, creating a dish that’s both gentle on your digestive system and deeply nourishing.
The beauty of this recipe is its simplicity—just 15 minutes of active prep, followed by a slow simmer that infuses every ingredient with flavor. Each bowl is packed with under 100 calories, making it perfect for daily consumption as part of your detox journey. The combination of cabbage, carrots, celery, and onions provides a satisfying crunch, while the addition of garlic and spices adds depth without calories. It’s the kind of meal that feels indulgent but aligns perfectly with your health goals.
By the end of your 17-day plan, you’ll notice not just the physical changes—like reduced bloating and increased energy—but also a renewed sense of balance. This soup is designed to be your staple, offering hydration, fiber, and essential nutrients to support your body’s natural detoxification process. Whether you’re using it as a standalone meal or pairing it with lean proteins, it’s a versatile tool for achieving lasting results.
The best part? This recipe scales effortlessly for meal prep, so you can batch-cook an entire week’s worth in advance. Store it in the fridge for up to 5 days, or freeze portions for later use. With every spoonful, you’re not just eating a meal—you’re taking a step toward a healthier, more energized you. Let’s get started on your detox journey with this essential recipe.
Ingredients for 17 day diet cabbage soup
These nutrient-packed ingredients create a low-calorie, fiber-rich soup perfect for your 17-day detox journey.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 6 cups | Shredded, core removed |
| Carrots 🥕 | 2 cups | Sliced into thin rounds |
| Celery Stalks 🧅 | 3 whole | Chopped, stringy parts removed |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | ½ cup | No added salt |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Apple Cider Vinegar 🍎 | 2 tbsp | Raw, unfiltered preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🌿 | 2 whole | Fresh preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
The cabbage is the star here—look for firm heads with crisp leaves at Trader Joe's or your local farmers market. Green cabbage has a slightly sweeter flavor than red, but either works. If you're prepping ahead, store chopped cabbage in a sealed container with a paper towel to absorb moisture—keeps fresh for 3 days. The carrots can be baby carrots if you're short on time, but the longer varieties add more texture. For the onion, yellow or white both work, but yellow has a slightly sweeter taste that pairs beautifully with the cabbage. Fresh garlic is non-negotiable here—no jarred minced garlic—it lacks the depth this soup needs.
No fresh thyme? Dried works just fine—just use one-third the amount. Running low on vegetable broth? Low-sodium chicken broth is a decent swap, but keep an eye on the sodium content. The apple cider vinegar adds that tangy kick—Bragg Organic is my go-to, but any raw, unfiltered brand works. For the tomato paste, avoid the squeeze tubes if you can—high-quality canned paste has a richer flavor. If you're watching calories even closer, you can reduce the broth to 3 cups and add an extra 1/2 cup of water. The parsley is purely for garnish, but if you're out, fresh cilantro gives a nice contrast.
This soup tastes even better the next day as flavors meld—double the batch if you're meal prepping. Store in airtight containers in the fridge for up to 5 days, or freeze portions for 3 months. To reheat, add a splash of water or broth to prevent drying out. The bay leaves can be removed before serving, but leave them in while cooking for maximum flavor infusion. For extra detox benefits, add a pinch of turmeric when reheating—it boosts anti-inflammatory properties without adding calories.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by this recipe when I’m too tired to julienne. Roughly chop the cabbage and carrots—no precision needed—and let the garlic and onion caramelize while you stir. The celery adds that earthy backbone without fuss.
- Garlic Bomb Flavor: That first bite? The roasted garlic cloves melt into the broth like a warm hug, while the onions deepen into something almost sweet. Honestly, it’s the kind of soup that makes you forget it’s “just” cabbage.
- Meal Prep MVP: Make a big batch on Sunday, and you’ve got lunch covered for days. The flavors actually get better as it sits—my husband’s favorite is the next-day version, when the carrots soften just right.
- Pantry Clearing Magic: Between us, this soup turns sad produce into gold. Use up wilted cabbage, a lone onion, and those celery stalks you’ve been meaning to eat. It’s the only recipe where I’ll happily toss in extra veggies—no judgment.
Step-by-step instructions for low-calorie detox cabbage soup
Here's how to create this nourishing, fiber-rich soup that supports your 17-day cleanse.
🍳 Step 1: Sauté the Aromatic Vegetable Base
Heat a large soup pot over medium heat and add the 1 whole yellow onion and 3 whole celery stalks (chopped). Cook for 5 minutes until the onion becomes translucent and the celery softens slightly. This foundational step develops deep flavor without adding fat.
Add the 3 cloves garlic cloves (minced) and cook for an additional 1 minute until fragrant. Here's the thing—garlic releases its signature aroma when cooked just until golden, not brown. The moment you smell that rich, toasty aroma, it's ready. Remove from heat temporarily while you prepare the remaining vegetables.
🍳 Step 2: Build the Vegetable Medley
Return the pot to medium heat and add the 6 cups green cabbage (shredded) and 2 cups carrots (sliced). Stir gently to combine with the aromatic base. Cook for 5 minutes while stirring occasionally to prevent sticking. The cabbage will begin to soften but maintain its vibrant green color—a sign it's cooking properly.
Add the 0.5 cup tomato paste and stir until fully incorporated. The tomato paste will darken slightly as it melts into the soup, creating a rich, umami foundation. This step is where the soup starts developing its signature depth of flavor that makes it so satisfying.
🥘 Step 3: Simmer with Herbs and Vinegar
Pour in the 4 cups vegetable broth and add the 2 whole bay leaves, 1 tsp dried thyme, 1 tsp sea salt, and 0.5 tsp black peppercorns (freshly ground). Bring the mixture to a gentle boil, then immediately reduce heat to low and let it simmer uncovered for 20 minutes. You'll notice the soup reduces slightly as moisture evaporates, concentrating the flavors.
After 15 minutes of simmering, stir in the 2 tbsp apple cider vinegar. This adds a bright acidity that balances the earthy vegetables and enhances digestion—a key component for any detox soup. The vinegar should be fully incorporated by the end of the simmering time.
⏰ Step 4: Finish and Garnish
Remove the pot from heat and discard the bay leaves. Taste and adjust seasoning if needed, though with all the fresh herbs and vegetables, this soup typically needs very little additional salt. Let the soup sit for 5 minutes to allow the flavors to meld completely.
Before serving, stir in the 0.25 cup parsley (chopped) for freshness and vibrant color. The parsley not only adds visual appeal but also provides a final burst of nutrients. Ladle the soup into bowls and serve immediately while still steaming hot. Each bowl should be packed with fiber-rich vegetables and aromatic herbs, creating a satisfying, low-calorie meal that supports your detox goals.
Pro Tips For Making 17 Day Diet Cabbage Soup
- CHOP CABBAGE SMALL: Tiny, even pieces cook faster and blend better—no one wants mushy cabbage chunks lurking in their soup. Aim for quarter-inch slices; if you’re lazy like me, a food processor does this in seconds, but hand-chopping gives you better control over size.
- SOFTEN ONIONS FIRST: Cook the onions until they’re translucent and just starting to caramelize before adding anything else. This builds flavor without burning—skip this, and your soup will taste raw and one-dimensional. (Yes, even if you’re impatient like me.)
- DON’T OVERCOOK GARLIC: Add garlic cloves whole and remove them after 30 seconds—burnt garlic ruins the whole dish. If you’re worried about missing the timing, smash them lightly with the side of your knife first so they release flavor faster but don’t turn to ash.
- SAVE TIME WITH FROZEN VEGETABLES: Swap fresh celery and carrots for frozen diced versions—same nutrients, no chopping, and they soften in half the time. Just drain well afterward, or your soup will turn into a watery mess. (Your future self will thank you.)
Creative variations of 17 day diet cabbage soup
Protein-Packed Additions
While the original recipe is vegetarian, you can easily add lean protein to make it more filling for your 17-day plan. Stir in ½ cup cooked lentils (about 1 cup dry) or 1 cup shredded rotisserie chicken in the final 5 minutes of simmering. For a vegan option, add ½ cup crumbled firm tofu—it absorbs the flavors beautifully. I like using Trader Joe's lentils because they're pre-cooked and ready in minutes. 🥗
Extra Veggie Boosters
Crank up the nutrients by adding 1 cup chopped kale or ½ cup diced bell peppers with the cabbage. Both add vibrant color and extra fiber—kale for iron, bell peppers for vitamin C. For a creamy texture without calories, stir in ½ cup unsweetened coconut milk at the end. I often add ½ cup mushrooms for an umami depth that makes the soup even more satisfying. 🌱
Spicy Detox Twist
For an extra metabolic boost, add ½ tsp cayenne pepper or 1 tbsp fresh ginger (grated) when sautéing the onions. The capsaicin in cayenne helps with fat metabolism, while ginger aids digestion. If you prefer mild heat, try ½ tsp smoked paprika for a subtle smokiness. I keep a small jar of Penzeys cayenne on hand—just a pinch goes a long way. 🌶️
Creamy (But Still Light) Version
For a velvety texture without the calories, blend ½ cup of the soup with ¼ cup Greek yogurt (or coconut yogurt for vegan) until smooth, then stir back in. This creates a silky consistency while adding protein. Another trick: add 1 tbsp nutritional yeast for a cheesy flavor without dairy. I love this version when I'm craving something richer but still want to stay on track. 🥄
Meal Prep Adaptations
Make this soup your 17-day staple by prepping it in batches. Double the recipe and store in glass mason jars for easy grab-and-go meals. Add a hard-boiled egg or ¼ cup quinoa to individual portions before storing for extra staying power. I like keeping a jar in my fridge with a lemon wedge—squeezing fresh lemon juice before eating adds a bright finish. ❄️
Seasonal Swaps
Adjust the veggies based on what's fresh: swap carrots for sweet potatoes in fall, or add zucchini in summer. For winter, try rutabaga or turnips for extra earthiness. In spring, fresh asparagus tips add a nice crunch. I always keep a small bag of frozen mixed veggies on hand for quick additions when fresh produce is limited. 🌿
Nutrition facts
Frequently asked questions
Can I drink this cabbage soup every day for 17 days?
This soup is designed to be a daily staple during your detox, but balance is key! While it's packed with fiber and nutrients, pair it with other low-calorie foods like lean proteins, whole grains, or fresh fruits to ensure you're getting a complete range of vitamins. The 17-Day Diet plan typically includes other meals, so use this soup as your foundation rather than your only food source.
Will this soup help with bloating?
The cabbage and apple cider vinegar combination promotes digestion and reduces bloating. The fiber content helps move things along gently, while the vinegar aids in breaking down food more efficiently. For best results, sip warm and chew thoroughly. You'll likely notice less bloating within the first 3-5 days of consistent consumption.
Can I make this soup without a pot?
Yes, you can adapt this recipe for an Instant Pot or slow cooker! In an Instant Pot, sauté the onions and celery first, then add all ingredients and cook on high pressure for 8 minutes. For a slow cooker, combine everything and cook on low for 4-5 hours. Both methods work beautifully and save you active cooking time.
Is this soup safe for people with IBS?
For most IBS sufferers, this soup is gentle and low-FODMAP when prepared carefully. Omit the apple cider vinegar and garlic (high-FODMAP ingredients) and use low-FODMAP garlic-infused oil instead. Also, reduce the cabbage to 3 cups and add 1 cup cooked carrots> for better tolerance. Always consult your doctor before starting any new diet plan with IBS.
How do I make this soup taste less "watery"?
Simmering uncovered for the full 20 minutes helps reduce excess liquid naturally. For extra thickness, blend 1 cup of the soup> until smooth and stir back in. Another trick is to add 1 tbsp cornstarch> mixed with 2 tbsp water> at the end of cooking and simmer for 2 minutes**> until thickened. This keeps all the nutrients while improving texture.