Name: Cabbage Soup with Turmeric and Ginger Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 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; 3 green onions, trimmed and sliced; 1-inch piece fresh ginger, peeled and finely grated; 1 large lemon, zested and juiced; 1 cup chopped parsley leaves (from about 1 bunch parsley); Kosher salt (about 1/2 to 3/4 teaspoon, adjusted to taste); Black pepper (about 1/2 to 3/4 teaspoon, adjusted to taste); 1/2 to 1 teaspoon Aleppo pepper (or red pepper flakes); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 2 tablespoons extra virgin olive oil; 1 (28-ounce) can diced tomatoes; 3 cups low sodium vegetable broth

Jump to Recipe

If you’re craving a soup that’s as vibrant in flavor as it is nourishing, then this Cabbage Soup with Turmeric and Ginger is going to be your new best friend. It’s a delightful medley of crisp cabbage, bright turmeric, and the zing of fresh ginger that combines to create a comforting bowl full of warmth and healthy goodness. Whether you’re looking to cozy up on a chilly evening or want a light meal packed with veggies and spice, this soup hits all the right notes with its layered aromas and colors.

Cabbage Soup with Turmeric and Ginger Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simplicity and fresh, wholesome ingredients that come together effortlessly. Each one plays a crucial role, whether it’s bringing depth, texture, or a pop of color to this delicious cabbage soup.

Extra virgin olive oil: Provides a silky base for sautéing your aromatics and adds richness.
Yellow onion: Offers sweetness and a subtle depth when softened.
Garlic cloves: Delivers that unmistakable savory punch to awaken your taste buds.
Green cabbage: The star veggie, adding crunch and hearty body to the soup.
Celery sticks: Contributes a fresh, slightly peppery undertone and crunch.
Carrots: Bring natural sweetness and vibrant color.
Kosher salt: Essential for seasoning and enhancing all the flavors.
Black pepper: Adds a comforting mild heat and complexity.
Ground turmeric: The golden spice that imparts earthiness and a beautiful hue.
Ground cumin: Lends an earthy, slightly smoky warmth.
Ground coriander: Offers a gentle citrusy brightness that balances the spices.
Aleppo pepper (or red pepper flakes): Adds just the right touch of mellow heat.
Diced tomatoes: Brings acidity and a juicy texture.
Low sodium vegetable broth: Provides a flavorful, light liquid base without overpowering the vegetables.
Parsley leaves: Brighten the soup with fresh, herbaceous notes.
Green onions: Add mild onion flavor and a pop of green freshness.
Fresh ginger: Introduces zesty warmth and invigorates the palate.
Large lemon (zested and juiced): Lifts the entire dish with refreshing citrus brightness.

How to Make Cabbage Soup with Turmeric and Ginger

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot until it shimmers gently. Toss in the chopped onion and minced garlic, sautéing them while stirring regularly. The goal here is to release their wonderful fragrances without letting the garlic burn. This step builds a flavorful foundation that makes the whole soup sing.

Step 2: Soften the Veggies

Next, add the chopped cabbage, celery, and sliced carrots, seasoning generously with kosher salt and black pepper. Cook everything together, occasionally stirring, until the vegetables soften and the cabbage begins to wilt—about 5 to 7 minutes. Covering the pot partially helps trap steam, speeding up this tenderizing process and melding the flavors beautifully.

Step 3: Season with Spices

It’s spice time! Sprinkle in the turmeric, cumin, coriander, and Aleppo pepper. Toss the vegetables well so every bite is infused with those warm, earthy spices. This is where the soup really starts to develop its signature personality.

Step 4: Simmer to Perfection

Pour in the diced tomatoes with their luscious juices and the vegetable broth. Bring the mixture to a lively boil, then reduce the heat to medium-low. Cover the pot loosely, leaving a small opening for steam to escape, and let the soup simmer gently for 20 to 25 minutes. You’ll know it’s ready when the vegetables are tender but still hold their shape.

Step 5: Finish and Serve

Turn off the heat and stir in the bright parsley, sliced green onions, grated fresh ginger, and the zesty lemon zest and juice. This final touch gives the soup a fresh burst that balances warmth with brightness. Ladle it into bowls and get ready to savor every spoonful.

How to Serve Cabbage Soup with Turmeric and Ginger

Garnishes

To elevate your bowl, consider topping your Cabbage Soup with Turmeric and Ginger with a dollop of creamy yogurt or a sprinkle of toasted pumpkin seeds. They add delightful creaminess and a satisfying crunch that complements the soup’s texture perfectly.

Side Dishes

This soup is wonderfully versatile and pairs beautifully with rustic crusty bread or warm naan to sop up every last drop. For a more filling meal, a crisp side salad with lemon vinaigrette echoes the soup’s brightness.

Creative Ways to Present

Serve the soup in charming ceramic bowls and drizzle a little chili oil or extra virgin olive oil on top for added visual appeal and flavor punch. Garnishing with microgreens or freshly chopped herbs can make it look as good as it tastes—perfect for sharing with guests!

Make Ahead and Storage

Storing Leftovers

This vibrant soup keeps wonderfully in an airtight container in the refrigerator for up to four days. The flavors meld further, making it even tastier the next day—just give it a good stir before reheating.

Freezing

If you want to keep it longer, Cabbage Soup with Turmeric and Ginger freezes like a charm. Cool completely, then portion into freezer-safe containers or bags for up to three months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the soup over medium-low heat, stirring occasionally until hot. Avoid boiling to keep the fresh flavors bright and maintain that perfect texture. Add a splash of broth or water if it thickens too much.

FAQs

Can I use other types of cabbage for this soup?

Absolutely! While green cabbage is classic, savoy or napa cabbage work wonderfully too and bring slightly different textures and flavors.

Is this soup spicy?

The heat is gentle but noticeable thanks to Aleppo pepper or red pepper flakes—you can always adjust the amount to suit your spice tolerance.

Can I make this soup vegan?

Yes! The recipe is naturally vegan as long as you use vegetable broth and avoid any dairy garnishes.

How do turmeric and ginger benefit the soup?

Turmeric adds earthiness, beautiful color, and anti-inflammatory benefits, while ginger brings a fresh, zesty warmth that brightens the whole dish.

What’s the best way to store leftover soup to preserve flavor?

Keep it in a sealed container in the fridge and avoid reheating multiple times. Adding fresh herbs or lemon juice when serving leftover portions can refresh the flavor wonderfully.

Final Thoughts

Once you try this soul-warming Cabbage Soup with Turmeric and Ginger, it’s sure to become a favorite go-to recipe. It’s quick, nourishing, and bursting with flavors that feel like a warm hug in a bowl. Don’t hesitate to make a big batch—you’ll be grateful for leftovers that taste just as bright and comforting as on day one. Happy cooking and even happier savoring!

Cabbage Soup with Turmeric and Ginger Recipe

★★★★★

4.8 from 8 reviews

Author: lilan
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This vibrant and comforting cabbage soup is infused with the warming flavors of turmeric and ginger, creating a nutritious and aromatic meal. Packed with fresh vegetables and fragrant spices, it’s an ideal light yet flavorful dish perfect for any season. The combination of ground cumin, coriander, and Aleppo pepper gives it a subtle depth, balanced by the fresh lemon zest and juice for a bright finish.

Instructions

Sauté the aromatics: In a large Dutch oven or cooking pot with a lid, heat the olive oil until shimmering. Add the chopped onion and minced garlic, cooking while stirring regularly until fragrant and softened, adjusting heat to avoid burning the garlic.
Soften the veggies: Add the chopped cabbage, celery, carrots, and a generous pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each). Stir occasionally and cook for 5 to 7 minutes, covering the pot partway to help the cabbage wilt easily.
Season: Sprinkle in the turmeric, cumin, coriander, and Aleppo pepper. Toss well to evenly coat all the vegetables with the warm spices.
Simmer: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the soup to a boil and cook for about 5 minutes, then reduce the heat to medium-low. Cover the pot partially, leaving a small opening, and let the soup simmer gently for 20 to 25 minutes or until all the vegetables are tender.
Finish and serve: Turn off the heat and stir in the chopped parsley, green onions, grated ginger, lemon zest, and lemon juice. Serve warm and enjoy the refreshing, spicy flavors.

Notes

Adjust the Aleppo pepper or red chili flakes to your preferred spice level.
For a heartier soup, you can add cooked beans or lentils during the simmering step.
This soup stores well in the refrigerator for up to 4 days and also freezes nicely.
Use low sodium vegetable broth to control the salt content.
For a gluten-free meal, ensure the vegetable broth is gluten-free.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering and sautéing
Cuisine: Mediterranean