Vegan Cabbage Soup With Turmeric And Ginger (Gluten-Free)

Ingredients:
2 tablespoons extra virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 medium cabbage, chopped
2 celery stalks, chopped
2 carrots, thinly sliced
Salt
Black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ or 1 teaspoon red pepper flakes
1 can (800 g) diced tomatoes
3 cups vegetable broth
1 cup chopped parsley leaves
Chopped green onions
2-3 cm piece of fresh ginger, peeled and finely grated
1 large lemon (zest and juice)

Preparation:

1. Heat olive oil in a pot. Add onion and garlic, sautéing until fragrant.

2. Add cabbage, celery, carrots, and a generous pinch of salt and black pepper. Sauté, stirring occasionally, until the vegetables soften slightly (about 5–7 minutes). You can partially cover the pot to speed up softening.

3. Add turmeric, cumin, coriander, and red pepper flakes. Stir to coat the vegetables with spices.

4. Pour in diced tomatoes (with their juice) and vegetable broth. Bring to a boil, then reduce heat to medium-low after 5 minutes. Partially cover the pot, leaving a small opening. Simmer for 20–25 minutes or until the vegetables are tender.

5. Turn off the heat and stir in parsley, chopped green onions, ginger, lemon zest, and lemon juice. Enjoy!

Yield: 6 servings
Recipe: themediterraneandish.com