Cabbage Soup



  • 4 cups of veggie broth (preferably homemade because most store brought brands contain MSG and extreme amounts of sodium)
  • 1 head of organic cabbage
  • 4-6 organic scallions, chopped
  • 2 organic bell peppers, chopped
  • 2 organic carrots, chopped
  • 1 stalk of organic celery, chopped
  • 1-2 thumb size pieces of ginger, peeled and grated, optional
  • Pink Himalayan crystals (or sea salt) and pepper to taste
  • 1/2 package gluten free noodles of your choice, optional


  • Wash and cut vegetables into desired size pieces.
  • Bring veggie broth to a soft boil.
  • Place veggies in the pot.
  • Boil for about 15 minutes.
  • Prepare noodles according to the directions on the package, optional
  • Mix noodles in with soup, optional
  • Serve in bowl of choice.

Serves 4-6 people

Author: Sherrice Sledge-Thomas

Sherrice Sledge-Thomas is the founder and Chief Visionary Officer at Herb Culture University. She's known as the Suburban Herbalista because her place of residence along with her life experiences have shaped her unique brand of herbalism. Sherrice's herbal studies are rooted in experiences with her "rootworking" grandmother and a host of wise women in her community. To compliment her grassroots herbalist education, she earned a Health Coaching certification from the Institute for Integrative Nutrition. She also holds a Bachelor of Arts degree in Liberal Arts with a focus on Women's Studies from The Ohio State University and a Master of Business Administration from Franklin University with a focus on Organizational Leadership and Management. Over the years, she's obtained a variety of certifications in the learning, leadership development, and change management space to compliment her holistic health work. This is the reason many of her certification programs and workshops incorporate elements of strategic planning and execution. Sherrice is the mother of three handsome young men. She enjoys meditation, yoga, and free-spirited dancing.

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