Bright cabbage soup with ginger, turmeric and lemon- vegan, low-fat, ready in 45 minutes for a refreshing spring cleanse.
# What You'll Need:
→ Vegetables
01 - 1 small head green cabbage, shredded (about 6 cups)
02 - 2 medium carrots, sliced (about 1 cup)
03 - 1 medium onion, diced (about 1 cup)
04 - 2 stalks celery, sliced (about 1 cup)
05 - 3 cloves garlic, minced
06 - 1 medium zucchini, diced (about 1 cup)
→ Aromatics & Spices
07 - 1 tablespoon fresh ginger, grated
08 - 1 teaspoon ground turmeric
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon sea salt (adjust to taste)
→ Liquids
11 - 6 cups vegetable broth (gluten-free if required)
12 - Juice of 1 lemon (about 2 tablespoons)
→ Fresh Herbs
13 - 1/4 cup fresh parsley or dill, chopped (plus extra for garnish)
→ Optional
14 - 1 tablespoon olive oil (optional, for sautéing)
# How to Make It:
01 - Wash and trim vegetables. Shred the cabbage, slice the carrots and celery, dice the onion and zucchini, mince the garlic, and grate the ginger.
02 - Warm a large soup pot over medium heat and add the olive oil if using; alternatively use two tablespoons of broth for an oil-free start. Add the diced onion, sliced celery and carrots and sauté for about 5 minutes, until softened and translucent.
03 - Stir in the minced garlic, grated ginger and ground turmeric; cook for 1 minute until the mixture is fragrant, stirring constantly to prevent sticking.
04 - Add the shredded cabbage and diced zucchini to the pot and sauté for 2 to 3 minutes to begin softening and to combine flavors.
05 - Pour in the 6 cups of vegetable broth, season with sea salt and black pepper, and bring the liquid to a gentle boil. Reduce heat to low and simmer uncovered for 20 to 25 minutes, until the vegetables are tender.
06 - Remove the soup from heat, stir in the lemon juice and the chopped parsley or dill, and taste to adjust seasoning as needed.
07 - Ladle the soup into bowls, garnish with additional fresh herbs and an optional lemon wedge, and serve hot.
