Description
A comforting, nutrient-packed soup loaded with anti-inflammatory ingredients, perfect for chilly days.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 celery stalks, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 garlic cloves, minced
- 3 cups cauliflower florets
- 3 cups chopped green cabbage
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon paprika
- A pinch of chili flakes (optional)
- 6 cups vegetable broth
- 1 ½ teaspoons kosher salt (adjust to taste)
- ½ teaspoon ground black pepper (adjust to taste)
- ¼ cup fresh parsley, chopped
- Juice of one lemon
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion, celery, and carrots for 6–7 minutes until they are softened.
- Stir in the minced garlic, cauliflower, cabbage, turmeric, cumin, paprika, and optional chili flakes. Sauté for another 2–3 minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15–20 minutes until all the vegetables are tender.
- Season the soup with salt, pepper, lemon juice, and chopped parsley. Simmer for a brief moment before serving warm.
Notes
Serve hot, garnished with extra parsley or olive oil. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan