Cabbage Soup

Ingredients

• 1 Tbsp olive oil
• 1 medium onion (diced)
• 2 ribs of celery (diced)
• 2 medium carrots (finely diced)
• 1 1/4 cups of broccoli (cut into small florets)
• 4 garlic cloves (minced)
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt (or less/more to taste)
• Black pepper and red pepper flakes (to taste)
• 2 whole bay leaves
• 2 (15-oz) cans chopped tomatoes (with basil (or fire-roasted tomatoes))
• 2-3 Tbsp tomato paste
• 5 cups low-sodium vegetable broth
• 3/4 cup dried lentils (rinsed (see notes))
• 1/2 large green or white cabbage (shredded)
• 1 lime ((or half a lemon))
• Parsley (for garnish)

Instructions

1. 1

   You can watch the video in the post for visual instructions.First, dice the onion and celery, finely dice the carrots, chop the broccoli into small florets, mince the garlic, and shred the cabbage into ¼-inch (0.6 cm) shreds.

2. 2

   Heat the oil in a large soup pot or Dutch oven over medium heat. Once hot, add the onion, celery, carrots, and broccoli. Sauté for about 5 minutes, stirring occasionally.

3. 3

   Mix in garlic, thyme, cumin, smoked paprika, salt, black pepper, and red pepper flakes, and cook for a further minute.

4. 4

   Next, add the bay leaves, chopped tomatoes, tomato paste, vegetable broth, and lentils. Stir to combine, then cover the pot, and bring the soup to a boil.

5. 5

   Once boiling, reduce the heat to a gentle simmer. Add the cabbage (in batches, as it requires time to wilt), then cover and cook it for 20-25 minutes, stirring occasionally. The soup is ready when all the vegetables and lentils are tender.

6. 6

   Finally, stir in the lime juice and give it a final taste, adjusting the seasonings if preferred. Then, enjoy a bowl of this healthy cabbage soup immediately while warm!