Description
A hearty vegetable soup perfect for any time of year.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 can diced tomatoes (about 400g)
- 4 cups low sodium vegetable broth
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon chili flakes (optional for heat)
- Salt to taste
- Juice of ½ lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook for 3 to 4 minutes until soft.
- Stir in garlic and ginger and cook for 30 seconds (stir gently so it does not burn).
- Add cabbage, carrots, celery, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
- Pour in diced tomatoes and vegetable broth. Stir well.
- Add turmeric, black pepper, cumin, chili flakes, and salt. Mix everything together.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes (keep it on low so vegetables stay tender, not mushy).
- Turn off the heat and stir in fresh lemon juice. Taste and adjust salt if needed.
- Serve hot and enjoy.
Notes
- You can use chicken broth instead of vegetable broth.
- If you do not have zucchini, green beans work well too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg