Lemon Turmeric Cabbage Soup
This lemon turmeric cabbage soup is a vibrant and hearty vegan dish loaded with nutritious vegetables. With its bright flavors and comforting texture, it’s perfect for a quick meal that’s both wholesome and satisfying.
Equipment
- Large saucepan
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1 medium carrot, halved and sliced (½ cup)
- 3 cloves garlic, minced
- 4 cups coarsely chopped green cabbage
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- 4 cups low-sodium vegetable broth
- 1 15-ounce can no-salt-added cannellini beans, rinsed
- 2 tablespoons lemon juice
Instructions
- Heat 2 tablespoons olive oil in a large saucepan over medium heat.
- Add the chopped onion and sliced carrot. Cook, stirring occasionally, for about 2 minutes, until the onion is soft but not browned.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped cabbage, turmeric, paprika, dill, salt, and pepper. Cook for 2 minutes, stirring occasionally, to coat the veggies in the spices.
- Pour in the vegetable broth and add the rinsed cannellini beans. Increase the heat to high and bring the mixture to a boil.
- Reduce the heat to a lively simmer, partially cover the saucepan, and cook for 12-15 minutes, or until the vegetables are tender.
- Remove the soup from the heat and stir in the fresh lemon juice. Taste and adjust salt or lemon to your preference, if needed.
Notes
This soup tastes even better the next day, as the flavors have time to meld. Store leftovers in the fridge for up to 4 days.