Mediterranean “Detox” Cabbage Soup

By The Mediterranean Dish · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large Dutch oven or pot with a lid over medium-high heat until shimmering. Add the onion and garlic and cook, stirring often, until fragrant, adjusting the heat so the garlic does not burn.
2. Add the cabbage, celery, carrots, ½ to ¾ teaspoon kosher salt and ½ to ¾ teaspoon black pepper. Cook, stirring now and then, for about 5 to 7 minutes, until somewhat softened. Partly cover the pot so the cabbage wilts.
3. Add the ground turmeric, ground cumin, ground coriander and ½ to 1 teaspoon Aleppo pepper (or red pepper flakes). Toss to coat the vegetables.
4. Add the diced tomatoes with their juices and the vegetable broth. Bring to a boil and boil for about 5 minutes, then reduce to medium-low. Partly cover, leaving a small gap, and simmer for 20 to 25 minutes, until the vegetables are tender.
5. Meanwhile, prepare the parsley, green onions, ginger and lemon.
6. Turn off the heat. Stir in the parsley, green onions, grated ginger, lemon zest and lemon juice. Ladle into bowls and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.