Golden Cabbage Soup

Turmeric is, like, SO in right now.


It’s safe to say this golden spice is having its day in the sun. Although, with the seasons changing, the focus is starting to shift to other sweeter flavors. While everyone is making the jump to the pumpkin spice train this time of year, I’m over here like “hey, hey, don’t forget about turmeric!”

I’ve touted the health benefits of this “Spice of Life” before, like in this cauliflower soup and my daily smoothie. But this soup is something truly special…


For the last few weeks, John and I have been in serious indulgent eating mode. His best friend was in town last weekend, which is always a blast but a serious booze and junk food bender. We both felt crummy last week and decided it was time for a cleanse. We’ve done cleanses before but I’ve started to worry that I might be using these to slip into some dangerous behavior of my disordered eating past.

So this time around, we’re eating. Huzzah for eating! This cleanse/ detox/ reset/ whatever you want to call it is about pumping our bodies full of nutrients and getting back on track. We’re having some fresh fruit and juice in the morning, juice and a little soup for lunch, soup for dinner, and maybe a banana and some other fruit before bed. Oh, and it’s only for two or three days. And then the rest of the week, we’ll eat big, filling salads and piles of roasted veggies. And this soup.


Golden Cabbage Soup doesn’t just refer to the bright yellow hue of this liquid. Lettuce not forget that turmeric is so much more than just a superfood. It’s also delicious! And in this recipe, the warm, lightly spicy, savory flavor truly shines. It has a similar feeling to ginger but with much more savory Indian reminiscent notes.


By making this soup out of nothing but organic, local, fresh vegetables and my own homemade stock, I feel so good about what’s going into my tummy. If you’re looking for a way to reset your body and get back on track with healthy eating, this Golden Cabbage Soup will kick you right into gear! Keep in mind though, it’s essentially just veggies and water, so if you’re eating it as a meal I’d recommend serving it with some hearty whole grain bread smeared with hummus or smashed avocado.


Because cleansing soup is great, but cleansing soup with a side of bread is gold.

Golden Cabbage Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 8-10 servings

Golden Cabbage Soup is as delicious as it is detoxifying and cleansing. A great way to get your comfort food on while kicking junk food cravings to the curb!


  • 1 small head of cabbage, chopped
  • 4 medium carrots, sliced
  • 4 stalks celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 cups low sodium vegetable broth, I use homemade
  • 1 Tbs. turmeric
  • ½ tsp. salt, ½ tsp. black pepper


  1. Heat a large pot over medium heat and add onions. Stir for about two minutes, until starting to soften. You may need to add a bit of water if it starts to stick.
  2. Add carrots, celery, turmeric, salt, and pepper to onions and sauté for about 8 minutes, adding a splash of water as necessary. Add garlic and cook an additional minute.
  3. Add cabbage and broth and raise the heat to high. Bring the mixture to a low boil, turn down and simmer for 15-20 minutes, until the cabbage is soft. Allow to cool completely before storing. Enjoy!

What I Ate Wednesday

It’s been a hot minute since I put pen to paper (err, fingers to keyboard?) to share with you all. I’ve been experiencing some very turbulent mood swings, as sometimes happens as the season changes. This week, I thought I’d share some of the not-so-lovely parts of life, in addition to the traditional What I Ate Wednesday. Some midweek eats with a side of real talk, anyone?

What I Ate Wednesday | 

Breakfast was a chopped apple, Kashi cereal, rolled oats, and Larabar Renola.

I think a lot of us folks who blog (still not confident enough to call myself a “blogger”), face the fear of judgment in a very real way. Putting your life, your words, your photos, your recipes out for the entire world to see is a very vulnerable experience. It’s this anxiety that someone, somewhere might not like what you have to say that damages confidence and causes me writers block.

 What I Ate Wednesday |

Lunch was spinach and roasted squash with some hemp seeds and balsamic vinegar.

Fear of judgment is a huge part of what makes me (and I’m sure others) an obsessive perfectionist. If I make a recipe, and the photos don’t turn out exactly how I hoped they would, I do it again. And again. And again. And if it’s still not perfect, prepare for meltdown Captain. While striving and driving for high quality can be healthy, it’s important, albeit extremely difficult, to remember that no one is perfect.

 What I Ate Wednesday |

Dinner was taking forever so a few baby carrots held me over.

Being afraid of being judged and constantly striving for perfection is exhausting. Because of that, I sometimes find myself suffering from a serious lack of motivation or inspiration. It seems counterintuitive. In a stressful world, shouldn’t one’s hobby bring joy, calm, and balance to life? Maybe. But when you’re a chronic anxiety and depression sufferer with a hobby that forces you to be vulnerable, motivation runs dry. I’m an introvert by nature, and even blogging can be an extrovert’s game. If I’ve had a day of socializing, it can be tempting to retreat into the couch and push away any (even digital) conversation.

What I Ate Wednesday |

Turmeric roasted cauliflower, leftover roasted squash and steamed broccoli, crackers with homemade vegan “cheese”, and Dijon mustard for dipping.

As I write about feeling judged, imperfect, and tired, I hope I don’t come off as a whiney or “woe is me”. By noting some of the uglier parts of weekly blogging, I hope my followers know that things aren’t as always as glossy and beaming as they appear but that cooking and writing are my passions and I love every recipe that I get to share with you all. It’s my hope that some of you can relate and find company in my words. Now, I’m going to try to get back on this blogging horse and come at you with a new recipe soon! Have a fantastic week friends!!

What I Ate Wednesday

Happy Humpday! I’ve had a busy week at work and home but I’m feeling productive and energetic- woo! Let’s dig into What I Ate Wednesday.

What I Ate Wednesday |

Last week, I was feeling exhausted and fatigued every morning and throughout the day. I suspect it had to do with the season change and decreasing amount of daylight, but either way I’m feeling much better this week! Alive enough to munch on a [grossly under ripe] banana before hitting the gym for a run and lifting.

What I Ate Wednesday |

This emerald green smoothie is chock full of frozen banana, blueberries, raspberries, and cauliflower blended up with powdered peanut butter, vanilla Vega protein, lots of spirulina, and almond milk. Lots of plant-based power to kick off a busy day!

Apple Quinoa Fall Salad |

My morning was hectic so I had to tote my Kale Salad with me to a Nonprofit IT Forum luncheon. And boy, am I glad I did. The event (which was fantastic) served gas station pizza for lunch (not so fantastic). I didn’t want to look even more snobby than I already did with my pile of kale, so you’ll have to pretend this picture is actually of my lunchbox in a room full of fellow nerds.

What I Ate Wednesday |

I snacked on an apple (another recycled pic, I suck) to get me through the end of the workday and then some grapes to hold me over until dinner. Fruit is my absolute favorite snack!

What I Ate Wednesday |

Dinner was a bombbbb a$$ feast. I stared by roasting a gargantuan sweet potato. DO IT: cut monster in half, wrap in foil, and roast at 425 for 45 minutes. NEXT. Simple salad with Dijon mustard and cherry tomatoes. No frills. THEN reheated some leftover turmeric roasted cauliflower. LAST served the whole thing with the creamiest, most perfect avocado there ever was. DONE.

What I Ate Wednesday |

Snacked on some of my absolute favorite chocolate in the whole wide world while watching This is Us (omg you guys). Th-th-th-that’s all folks!