Description
A hearty and nutritious vegetable soup filled with spices and fresh ingredients.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, (chopped)
- 3 garlic cloves, (minced)
- 1 medium head of green cabbage, (cored and chopped)
- 2 celery sticks, (chopped)
- 2 carrots, (sliced into thin rounds)
- to taste Kosher salt
- to taste Black pepper
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ to 1 teaspoon Aleppo pepper (or red pepper flakes)
- 1 (28-ounce) can diced tomato
- 3 cups low sodium vegetable broth
- 1 cup chopped parsley leaves (from about 1 bunch parsley)
- 3 green onions, (trimmed and sliced)
- 1 inch piece fresh ginger, (peeled and finely grated)
- 1 large lemon, (zested and juiced)
Instructions
- Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat the olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to make sure the garlic does not burn).
- Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
- Season. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.
- Simmer. Add the diced tomatoes (with their juices) and the broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
- Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Enjoy!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add your favorite vegetables or beans for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg