Bright cabbage broth with ginger, turmeric, lemon and fresh herbs for a light, nourishing spring meal.
# Required Ingredients:
→ Vegetables
01 - 1 small green cabbage, shredded (about 6 cups)
02 - 2 medium carrots, sliced
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, 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 (adjust to taste)
→ Liquids
11 - 6 cups vegetable broth (use certified 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 (for sautéing; or substitute a splash of broth for oil-free)
15 - 1 cup cooked chickpeas or white beans (optional, for extra protein)
# Preparation Steps:
01 - Shred the cabbage, dice the onion and zucchini, slice the carrots and celery, mince the garlic and grate the ginger; set everything within reach.
02 - Heat a large soup pot over medium heat and add olive oil or a splash of broth. Add the diced onion, sliced celery and carrots and sauté for about 5 minutes, stirring occasionally, until they begin to soften.
03 - Add minced garlic, grated ginger and ground turmeric to the pot and cook for 1 minute, stirring, until fragrant.
04 - Stir in the shredded cabbage and diced zucchini and sauté for 2 to 3 minutes to slightly soften and coat with the aromatics.
05 - Pour in the vegetable broth, season with sea salt and black pepper, bring the liquid 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 parsley or dill, taste and adjust seasoning as needed.
07 - If using, stir in cooked chickpeas just to warm through. Ladle into bowls, garnish with additional herbs and serve with a lemon wedge.
