Name: Vegan Beet u0026amp; Cabbage Detox Soup: Vascular Nourishment Tonic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 70g beetroot; 70g carrot; 70g red onion; 70g green cabbage; 70g celery; 70g tomato; 2 cloves garlic; A pinch of salt; A pinch of black pepper; Some olive oil; About 800ml purified water

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This recipe is truly special. I learned it from a traditional Chinese Daoist doctor, whose family has practiced medicine for over 20 generations.

At first glance, the ingredients may seem very ordinary. But the combination is anything but. Follow the recipe closely, and drink it a few times a month. It can help reduce fatty liver, promote bile flow, and boost your intake of antioxidant phytonutrients.

This means less inflammation, better protection against oxidative stress, and stronger blood vessels. If you have high blood pressure or blood sugar issues, you should definitely keep this soup in your rotation.

Ingredients

70g beetroot
70g carrot
70g tomato
70g red onion
70g green cabbage
70g celery
(Equal portions of each veggie—no need to follow my grams exactly)
2 garlic cloves
A pinch of salt
A dash of pepper
Olive oil, as needed
~800ml purified water

Instructions

Step 1: Smash the garlic cloves with the back of a knife. Peel the beet and carrot. Cut all the vegetables into small chunks.

Step 1 Cut all the vegetables into small chunks

Step 2: Heat a pot over high heat, then lower to medium. Add olive oil and sauté the garlic and onions for 10–15 seconds until fragrant. Set them aside.

Step 2 Add olive oil and sauté the garlic and onions

Step 3: Toss the beet, carrot, tomato, red onion, cabbage, and celery into the pot. Add about 800ml of water—just enough to cover everything.

Step 3 Toss beet, carrot, tomato, red onion, cabbage, celery water into the pot

Step 4: Bring to a boil, then add the sautéed garlic and onions back in. Simmer on low heat for 30 minutes.

Step 4 add sautéed garlic onions back and simmer

Step 5: Add a pinch of salt and black pepper to taste.

Enjoy!

Recipe Variations

Add a few cubes of tofu to turn it into a tofu veggie soup.
After softening the onion and garlic, blend them together with the rest of the veggies to make a creamy vegetable soup—this method is even simpler.
You can swap the tomato, cabbage, and celery with cauliflower, bitter melon, or canned artichokes. Same method, same steps.

Pro Tips

Drink this soup a few times a month. For best results, have it 3 or 5 days in a row.
Store unused beet and carrot in the fridge for 2–3 weeks. Or blanch them for 5 minutes, cool them in cold water, then pack into airtight freezer bags. Remove as much air as possible before freezing—they’ll keep for up to 6 months.

FAQs

Q: Can I drink this during my period?
A: Yes, absolutely.

Q: Can I use a different oil instead of olive oil?
A: No. Stick with olive oil.

Q: Why isn’t my soup as red as the one in the photo?
A: You probably didn’t add enough beetroot. All veggies should be in equal amounts.

✨ My dinner tonight: Vegan Detox Soup + Sichuan Spicy Dan Dan Noodles

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Vegan Beet & Cabbage Detox Soup: Vascular Nourishment Tonic

Recipe by Scarlett Jones

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Total time

minutes

Ingredients

70g beetroot
70g carrot
70g red onion
70g green cabbage
70g celery
70g tomato
2 cloves garlic
A pinch of salt
A pinch of black pepper
Some olive oil
About 800ml purified water

Directions

Smash the garlic cloves with the flat side of a knife until they crack open. Peel the beets and carrots, then chop them along with all the other veggies into small chunks.
Heat a pot over high heat. Once hot, turn it to medium and drizzle in some olive oil. Toss in the garlic and onions, stir-fry for a few seconds until fragrant, then scoop them out and set aside.
Add the beets, carrots, tomatoes, red onion, cabbage, and celery to the same pot. Pour in about 800ml of purified water—just enough to cover the veggies.
Bring it to a boil, then toss in the sautéed garlic and onions. Lower the heat and simmer for 30 minutes.
Season with a little salt and black pepper to taste.

Notes

Drink this soup a few times a month. For best results, have it three or five days in a row.
Got leftover beets or carrots? Store them in the fridge—they’ll last 2–3 weeks. Or cut them into chunks, blanch for 5 minutes, chill them in cold water, pat dry, then seal in a bag with the air squeezed out and freeze. They’ll keep for up to 6 months.

Nutrition Facts

2 servings per container

Amount Per ServingCalories120
% Daily Value *
Total Fat 5g 8%
Sodium 200mg 9%
Potassium 700mg 20%
Total Carbohydrate 18g 6%
- Dietary Fiber 5g 20%
- Sugars 9g
Protein 3g 6%

Vitamin A 120%
Vitamin C 70%
Iron 10%
Folate 25%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.