digestion

Try this make-ahead recipe for healthy cabbage soup! It uses simple ingredients while packing a nutrition punch from pelnty of vitamins and minerals.

The Best Cabbage Soup

If your body needs a reset, it's time to eat clean. This lemony toasted quinoa and wilted cabbage salad is the perfect recipe for any clean-eating endeavors;

Eat Clean: Digestion-Relieving Toasted Quinoa and Cabbage

water

red quinoa,

olive oil, divided

Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided

(15 ounces) chickpeas, drained and rinsed

green olives,

lemon,

dill

Salt and pepper

Nonfat Greek yogurt,

Quinoa Cabbage Salad | POPSUGAR Fitness

Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.

Add remaining tablespoon oil to skillet. Return sautéed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

In need of some easy and tasty vegan low FODMAP recipes? Using an official list of low FODMAP foods, you can create delicious vegan bowls that never get boring. Here’s our go-to lunch or dinner recipe for you!

30+ Tasty Vegan Low FODMAP Recipes

½ cup quinoa, dry (85 g)

oz chickpeas, canned & drained (56 g)

oz mixed greens, chopped (56 g)

carrot, spiralized

½ orange, peeled & sliced

½ avocado, sliced

oz walnuts, crushed & lightly toasted (30 g)

Fresh parsley, chopped

lemon juice

olive oil

½ tsp oregano, dried

Salt

Pepper

tofu

Vegan cheese shreds

Cucumber

Gluten-free croutons

Sweet corn

Cook the quinoa in a medium-sized pot following...

Cook the quinoa in a medium-sized pot following the instructions on the package. Once it has absorbed all of the water, fluff with a fork and set aside.

Meanwhile, prepare the rest of the ingredients for...

Meanwhile, prepare the rest of the ingredients for your vegan bowl. Wash and chop all components and spiralize or slice your carrots.

Whisk together the ingredients for the dressing, then...

Whisk together the ingredients for the dressing, then assemble your bowls and add the dressing along with any other toppings you like!

Any leftovers can be stored separately in the...

Any leftovers can be stored separately in the fridge for 3-4 days.

This nourishing Loaded Vegan Veggie Soup is not only cozy + warming, but it&#39;s also a great way to reset your immune system during the cooler months!

Loaded Vegan Veggie Soup

(14 oz.) can fire roasted tomatoes

Tbsp Extra virgin olive oil

red onion, chopped

garlic cloves,

kale, organic

corn,

organic vegetable stock/broth

tsp sea salt

tsp black pepper

thyme

tsp cumin

tsp smoked paprika

turmeric powder

tsp red pepper flakes, optional

basil

garlic powder

In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the fire roasted tomatoes, and chopped sweet peppers, red kidney beans, and navy beans, stirring and sautéing for 1-2 minutes. Add in the seasonings: salt, black pepper, thyme, cumin, smoked paprika, turmeric, red pepper flakes, basil, and garlic powder, stirring to combine.

Add in the carrots, green peas, kale, corn, and veggie stock/broth, stirring everything together until combined.

Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.

Remove from heat and serve immediately into prepared bowl(s), with a side of bread or crackers, if desired.

Bon Appetit!

TO MAKE THE SOUP:

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Top Tags

The Best Cabbage Soup

Eat Clean: Digestion-Relieving Toas...

30+ Tasty Vegan Low FODMAP Recipes

Loaded Vegan Veggie Soup

Top 4 digestion recipes from across the web

The most viewed digestion recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Cabbage Soup

Eat Clean: Digestion-Relieving Toas...

30+ Tasty Vegan Low FODMAP Recipes

Loaded Vegan Veggie Soup

The most viewed digestion recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine