Description
A comforting and healthful soup packed with vibrant vegetables and anti-inflammatory turmeric, perfect for warming up on colder days.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks of celery, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 cloves of garlic, chopped
- 3 cups of cauliflower florets
- 3 cups chopped green cabbage
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Pinch of chili flakes (optional)
- 6 cups vegetable broth
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup chopped parsley
- Juice of one lemon
Instructions
- In a large soup pot, heat the olive oil over medium heat.
- Add the diced onion, celery, and carrots; sauté until soft and translucent, about 6-7 minutes.
- Add the chopped garlic, cauliflower florets, and chopped green cabbage along with turmeric, paprika, cumin, and chili flakes; sauté for another 2-3 minutes until the cabbage softens.
- Pour in the broth and bring it to a simmer. Once simmering, reduce the heat and let it gently simmer on low until the veggies are tender, about 15-20 minutes.
- Season to taste with kosher salt and black pepper. Stir in the lemon juice and parsley, then let it simmer for a few extra minutes.
- Serve in warm bowls and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen in portions for longer storage. For a creamier soup, blend half before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg