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Anti-Cancer Soup

A simple and effective way to lower your risk of developing cancer is to eat cabbage on a regular basis.

Cabbage belongs to the Cruciferous family of vegetables - other prominent Cruciferous vegetables include kale, Bok Choy, cauliflower, and broccoli.

Phytonutrients found in cabbage and other Cruciferous vegetables can stimulate the production of enzymes that can detoxify your cells, leading to efficient elimination of free radicals, toxins, and potential carcinogens from your body.

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Perhaps the most powerful, anti-cancer phytonutrient found in cabbage and other Cruciferous vegetables is indole-3-carbinole, a compound that stimulates cellular detoxification, including estrogen detoxification. Indole-3-carbinole's ability to prevent estrogen dominance is what makes Cruciferous vegetables like cabbage an excellent food choice for cancer prevention, particularly breast cancer prevention.

Enjoy the health benefits of cabbage with the following recipe for cabbage chickpea soup. - Ben Kim


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2 cups chopped cabbage

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1 can chickpeas, rinsed and drained

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1 large Yukon gold potato

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1 onion, chopped

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2 garlic cloves, pressed

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1/4 cup cilantro, finely chopped

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4 cups of filtered or spring water or Vegetable Broth
Sea salt and black pepper, to taste


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1. Use 4 cups of water or vegetable broth to boil all ingredients except cilantro, salt, and pepper. Boil until vegetables are tender.

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2. Transfer 3 cups of soup into a blender and blend until creamy.
Add blended mixture back to pot, adding cilantro, salt and pepper to taste.

3. Stir for a minute and serve.

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Enjoy this delicious cabbage chickpea soup on its own or with a bowl of rice and a fresh vegetable salad.

For a printer-friendly version of this recipe without photos, click here:

Anti-Cancer Cabbage Chickpea Soup Recipe


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This recipe is also really delicious if you replace the chickpeas with a tin of butter beans, rinsed and drained.