“Detox” Cabbage Soup with Turmeric and Ginger
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
1313 kcal
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Course
Main Course, Soup
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Cuisine
American-Mediterranean Fusion
“Detox” Cabbage Soup with Turmeric and Ginger
Description
“Detox” Cabbage Soup with Turmeric and Ginger starts by sautéeing onion and garlic in olive oil to build a fragrant base. Chopped cabbage, celery, and carrots are then softened with seasoning before adding a flavorful blend of turmeric, cumin, coriander, and Aleppo pepper for warmth and depth. Diced tomatoes and low-sodium vegetable broth provide a bright, savory cooking liquid. The soup simmers gently to meld flavors and tenderize the vegetables.
The spices lend a subtle earthiness and slight heat from the Aleppo pepper, while fresh grated ginger and lemon juice added at the end introduce brightness and a bit of zing. Chopped parsley and green onions garnish the finished soup, enhancing freshness and aroma.
This soup is well-suited for a light lunch or dinner, offering a comforting bowl of seasoned vegetables and spices. It can be served as is or alongside crusty bread for a more substantial meal. The recipe utilizes everyday ingredients to create a satisfying soup with layered flavors.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped, medium
- 3 garlic minced, cloves
- 1 green cabbage cored and chopped, medium head
- 2 celery chopped, sticks
- 2 carrot sliced into thin rounds
- kosher salt
- black pepper
- ½ teaspoon Turmeric ground
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon Aleppo pepper or red pepper flakes
- 1 diced tomato 28-ounce can
- 3 cups vegetable broth low sodium
- 1 cup parsley from about 1 bunch parsley, chopped leaves
- 3 green onion trimmed and sliced
- 1- inch ginger peeled and finely grated, piece, fresh
- 1 lemon zested and juiced, large
Instructions
- Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat the olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to make sure the garlic does not burn).
- Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
- Season. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.
- Simmer. Add the diced tomatoes (with their juices) and the broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
- Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Enjoy!
Notes
- Quality Mediterranean ingredients such as olive oils, honey, jams, and spices enhance the flavor and authenticity when available.
- Fresh grated ginger and lemon are key to brightening the soup just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1313 kcal
% Daily Value*
| Calories | 131.3kcal | 7% |
| Carbohydrates | 20.7g | 7% |
| Protein | 4.2g | 8% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.6g | 18% |
| Sodium | 151.9mg | 6% |
| Potassium | 606.7mg | 13% |
| Fiber | 7.2g | 29% |
| Sugar | 9.5g | 19% |
| Vitamin A | 4591.7IU | 92% |
| Vitamin C | 89mg | 99% |
| Calcium | 125.3mg | 13% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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