Description
A vibrant and hearty Cabbage Soup packed with aromatic spices, fresh vegetables, and zesty lemon, perfect for a comforting and nutritious meal. This recipe embraces a soothing simmering technique to develop deep flavors while keeping the soup light and wholesome.
Ingredients
Main Ingredients
- 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
- Kosher salt, to taste
- Black pepper, to taste
- 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: Heat the olive oil in a large Dutch oven or cooking pot until shimmering. Add the chopped onion and minced garlic. Cook while stirring regularly until the mixture becomes fragrant, taking care to adjust the heat so the garlic does not burn.
- Soften the veggies: Add the chopped cabbage, celery, sliced carrots, and season with kosher salt and black pepper (approximately ½ to ¾ teaspoon each). Cook while stirring occasionally for about 5 to 7 minutes. Partially cover the pot to help the cabbage wilt easily.
- Season: Sprinkle in the ground turmeric, cumin, coriander, and Aleppo pepper. Toss the vegetables well to ensure they are evenly coated with the spices.
- Simmer: Pour in the diced tomatoes with their juices and the low sodium vegetable broth. Bring the mixture to a boil and maintain for about 5 minutes. Then reduce the heat to medium-low, cover the pot partially, leaving a small opening, and let it simmer gently for 20 to 25 minutes or until the vegetables are tender.
- Finish and serve: Turn off the heat. Stir in the chopped parsley, sliced green onions, finely grated ginger, lemon zest, and freshly squeezed lemon juice. Serve the soup hot and enjoy the fresh, spicy, and tangy flavors.
Notes
- Use Aleppo pepper for a milder heat with fruity undertones or substitute with red pepper flakes for more spiciness.
- Low sodium vegetable broth is recommended to control the salt content.
- Partially covering the pot during cooking helps the cabbage wilt without drying the soup.
- Fresh lemon juice and zest brighten the earthy flavors at the end; add them just before serving to preserve their freshness.
- Adjust spices according to your heat preference.
- This soup stores well and tastes even better the next day after the flavors meld.
