Cabbage Veggie Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium cabbage, cut into pieces
02 -
2 peeled carrots, diced up
03 -
1 onion, chopped small
04 -
2 garlic cloves, finely chopped
05 -
2 celery sticks, cut into chunks
06 -
1 can (14.5 oz) diced tomatoes, keep the juice
→ Liquids & Oil
07 -
1 spoonful of olive oil
08 -
4 cups of chicken or veggie stock
09 -
1 tablespoon lemon juice (optional)
→ Seasonings
10 -
A sprinkle of salt (to taste)
11 -
1/2 teaspoon ground pepper
12 -
1/2 teaspoon paprika powder
13 -
1 tea spoon of cumin powder
14 -
1 tea spoon of turmeric
15 -
1 spoon of fresh parsley, chopped (optional)
# Instructions:
01 -
Start by heating the olive oil. Toss in the onion, celery, and carrots. Stir and cook for 5-7 minutes until they’re soft. Add garlic and keep cooking for about 1-2 minutes more.
02 -
Mix in your chopped cabbage and sprinkle in all the seasonings. Stir to coat everything evenly.
03 -
Pour in the broth and the canned tomatoes. Let it heat up to a gentle boil, then lower the heat and cover. Let it cook for 25-30 minutes until the cabbage is nice and tender.
04 -
Taste and adjust with salt. Squeeze in lemon juice if you like. You can also sprinkle parsley on top before serving.
# Notes:
01 -
You can mix in some tofu, beans, or chicken for extra protein.
02 -
This keeps fresh in the fridge for up to 4 days or stays good in the freezer for 2 months.
03 -
Try using red cabbage for a pretty color twist.