Dr. Joel Fuhrman’s Creamy Cabbage Soup

Yield: 6 servings
Calories: 292
Rating:  This recipe has not been rated

Go ahead, curl up and enjoy a bowl of this savory soup!


  • 1 head cabbage, cut into pieces
  • 3 medium carrots, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 2 leeks, coarsely chopped
  • 2 cloves garlic, minced
  • 1 tbsp Dr. Fuhrman’s VegiZest or other no-salt seasoning blend, adjust to taste
  • 2 cups carrot juice
  • 6 cups low-sodium or no-salt-added vegetable broth
  • 1/2 tsp nutmeg
  • 1/8 tsp cayenne pepper or to taste
  • 5 cups chopped kale leaves or baby spinach
  • 1 cup raw cashews or 1/2 cup raw cashew butter


Place all the ingredients except the cashews in a pot.

Cover and simmer for 30 minutes or until vegetables are tender.

In a food processor or high powered blender, blend 2/3 of the soup liquid and vegetables with the cashews until mixture is smooth and creamy.

Place entire mixture in the pot and enjoy.


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