Cream of the Crop Cabbage Soup
Cabbage soup is versatile and a perfect example of a soup that allows for a wide range of ingredients, flavors, and herbs to meld into one nutritious meal for all. Low in calories and high in vitamins, minerals, and fiber. In addition, cabbage soup is often known for its anti-inflammatory properties with the presence of a hefty dose of antioxidant-rich ingredients. Remember, most soups, if there are extras are wonderful the next day.
Ingredients
- 1 tablespoon olive oil (or sub ½ water if avoiding oils)
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 ribs celery, diced
- 2 cloves garlic, minced
- 2 tablespoons grated fresh ginger root
- 1 teaspoon turmeric
- 1 tablespoon oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- 1 cup cauliflower*, small florets
- 1 cup butternut squash, roughly diced
- 1 cup fennel, roughly cut into bite-sized pieces
- 3 cups green cabbage, roughly chopped into 1-2” pieces
- 1-15 can tomatoes, diced
- 1 cup red lentils, preferably soaked for at least 1 hour and rinsed
- 6 cups vegetable broth or stock
- 2 tablespoons tomato paste
- ¼ cup lemon juice
- 3 tablespoons basil pesto
- Garnish: chopped fresh parsley and lemon wedges
Instructions
- In a large stock pot, heat oil or add water. Add onions, carrots, celery, ginger, and turmeric. Sauté on medium-high heat stirring occasionally for 5 minutes. Add oregano through red pepper flakes and stir in.
- Add cauliflower through fennel and continue to cook for an additional 5 minutes. Add cabbage and tomatoes and cook stirring occasionally for 10 minutes. Add in red lentils, broth, paste, and lemon juice. Bring to a simmer and cook covered for 40 minutes.
- Stir in pesto, remove from heat, and let the soup sit covered for 20 minutes. Serve with parsley garnish and lemon wedges.
Notes
*Substitutions could include squash, broccoli, green, string beans