Description
A warm and comforting turmeric cabbage soup loaded with anti-inflammatory ingredients, perfect for cozy dinners.
Ingredients
Scale
- 1 small head of cabbage, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of fresh ginger, grated
- 1 tablespoon of turmeric powder
- 6 cups of vegetable broth
- 1 can of coconut milk
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and fragrant.
- Stir in the grated ginger and turmeric powder, letting them cook until they are fragrant, about 1-2 minutes.
- Add the chopped cabbage to the pot and sauté for about 5 minutes, stirring occasionally, until it starts to soften.
- Pour in the vegetable broth and bring the mixture to a comforting boil.
- Reduce the heat and let it simmer for about 20 minutes until the cabbage is tender.
- Add the coconut milk, salt, and pepper, stirring well to combine.
- Cook for an additional 5 minutes, allowing the soup to warm through and become creamy.
- Serve warm, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Feel free to customize with other vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg