These cozy Cabbage Soup with Turmeric and Ginger packs a flavorful punch while helping you feel revitalized with every bowl. Rich in nutrients, each serving is a warm hug for your body, supplying plenty of fiber and antioxidants. It’s a soothing recipe that you can whip up in just 30 minutes, perfect for a quick weeknight dinner or a healthy meal prep for the week ahead.
Let’s step into my kitchen. I remember the first time I made this cabbage soup; the steam rising from the pot filled my home with a warm, inviting aroma. The vibrant colors of the cabbage, carrots, and the bright yellow turmeric made it a beautiful sight, while the first taste dazzled my senses. This soup is not just about detoxing; it’s about cozying up with a bowl of goodness that nourishes both your body and soul. It’s a recipe I keep coming back to, especially when I need a little pick-me-up!
Why This Cabbage Soup Should Be Your Go-To Recipe
This “Detox” Cabbage Soup with Turmeric and Ginger is a celebration of wholesome ingredients. With minimal fuss and maximum flavor, it’s packed with nutrients to support your health goals. Let’s dive into how to make this comforting dish that everyone in your family will love.
How to Make Cabbage Soup
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Cabbage Soup with Turmeric and Ginger
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This cozy Cabbage Soup with Turmeric and Ginger packs a flavorful punch while helping you feel revitalized with every bowl. Rich in nutrients, it’s a soothing recipe perfect for quick weeknight dinners.
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
- 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
- In a large Dutch oven or cooking pot, heat the olive oil until it shimmers. Add the chopped onion and minced garlic, stirring frequently until the garlic is fragrant and translucent.
- Toss in the cabbage, celery, carrots, and kosher salt and black pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Sprinkle in the turmeric, cumin, coriander, and Aleppo pepper. Stir well to coat the veggies with the spices.
- Add the diced tomatoes with their juices and the vegetable broth. Bring to a gentle boil, then reduce the heat to medium-low and cover the pot, leaving a small opening for steam to escape. Let it simmer for about 20 to 25 minutes.
- Turn off the heat, and stir in the chopped parsley, green onions, grated ginger, lemon zest, and lemon juice. Adjust seasoning if needed. Enjoy your nourishing bowl of soup!
Notes
Feel free to add any seasonal vegetables. For a heartier soup, add cooked quinoa or brown rice before serving. Adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
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
- 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
Directions
Sauté the Aromatics: In a large Dutch oven or cooking pot, heat the olive oil until it shimmers. Add the chopped onion and minced garlic, stirring frequently until the garlic is fragrant and translucent. Be careful not to let it burn!
Soften the Veggies: Toss in the cabbage, celery, carrots, and a generous pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Cover the pot partially to help the cabbage wilt down.
Season the Soup: Sprinkle in the turmeric, cumin, coriander, and Aleppo pepper. Stir well to coat the veggies with the spices, allowing the flavors to meld.
Simmer Away: Add the diced tomatoes with their juices and the vegetable broth. Bring it to a gentle boil, then reduce the heat to medium-low. Cover the pot, leaving a small opening for steam to escape. Let it simmer for about 20 to 25 minutes, until the vegetables are tender and the flavors have developed beautifully.
Finish and Serve: Turn off the heat, and stir in the chopped parsley, green onions, grated ginger, lemon zest, and lemon juice. Give it a taste and adjust the seasoning if needed. Enjoy your nourishing bowl of soup!
Serving Your Cabbage Soup
This delectable soup is best served warm, garnished with a sprinkle of fresh parsley or a drizzle of olive oil. It can stand alone as a comforting meal or can be paired with warm crusty bread for dipping. Friends and family will love gathering around the table, savoring each bite of this nutritious dish.
Storing Leftover Soup
If you have leftovers (which I hope you do!), this soup stores beautifully in the fridge for up to 4 days. Just let it cool, then transfer to an airtight container. To reheat, gently warm it in a pot on the stove or in the microwave until heated through. You might need to add a splash more broth or water to maintain its delicious consistency.
Tips to Perfect Your Cabbage Soup
- Feel free to add in any other seasonal vegetables you have on hand!
- For a heartier version, toss in some cooked quinoa or brown rice just before serving.
- Adjust the spices to your taste – if you love a kick, add more Aleppo pepper!
Variations of This Cabbage Soup
You could easily switch up the broth for chicken broth if you prefer a non-vegetarian option. Adding beans like chickpeas or white beans can increase protein content and make the soup even more satisfying.
FAQs About Cabbage Soup
1. Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep. You can make a big batch and enjoy it throughout the week.
2. Is this soup vegan?
Yes, this soup is entirely vegan and packed with wholesome ingredients.
3. How can I make this soup spicier?
Add more Aleppo pepper or a splash of hot sauce when serving to give it that extra heat.
This cozy Cabbage Soup with Turmeric and Ginger is truly a comforting recipe you’ll want to make again and again. Embrace the warmth and wholesome goodness this dish brings to your table, and enjoy every delicious spoonful!