Light, zesty cabbage soup with ginger, turmeric, lemon and fresh herbs—vegan, low-fat, and gluten-free, ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 1 small head green cabbage, shredded (about 6 cups)
02 - 2 medium carrots, sliced
03 - 1 medium onion, diced
04 - 2 stalks celery, sliced
05 - 3 garlic cloves, minced
06 - 1 medium zucchini, diced
→ 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, or to taste
→ Liquids
11 - 6 cups vegetable broth (use gluten-free label 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 (for sautéing; or substitute a splash of broth for oil-free)
# Directions:
01 - Gather tools and finish chopping: dice the onion, slice carrots and celery, shred the cabbage, dice the zucchini, mince garlic and grate ginger; measure spices and broth.
02 - Heat 1 tablespoon olive oil in a large soup pot over medium heat, or add a splash of broth for oil-free; add diced onion, celery and sliced carrots and sweat, stirring occasionally, until softened, about 5 minutes.
03 - Add minced garlic, grated ginger and ground turmeric to the pot and cook, stirring, until aromatic, approximately 1 minute.
04 - Add shredded cabbage and diced zucchini to the pot and toss with the aromatics; sauté for 2 to 3 minutes to slightly soften and coat with spice.
05 - Pour in 6 cups of vegetable broth, season with sea salt and ground black pepper, bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes, until all vegetables are tender.
06 - Remove from heat, stir in the lemon juice and chopped fresh herbs, taste and adjust seasoning as needed.
07 - Ladle the soup into bowls and garnish with additional herbs and a lemon wedge if desired; serve hot.
