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.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Spices and Seasonings
- 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
Liquids and Oils
- 2 tablespoons extra virgin olive oil
- 1 (28-ounce) can diced tomatoes
- 3 cups low sodium vegetable broth
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
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: cabbage soup, turmeric soup, ginger soup, vegetable soup, healthy soup, vegetarian soup, Mediterranean soup
