Description
This Hearty Spiced Vegetable Cabbage Soup is a flavorful and warming dish packed with a variety of vegetables and aromatic spices. Perfect for chilly days, it combines tender cabbage, potatoes, zucchini, and chickpeas simmered in a rich spiced vegetable broth. This gluten-free, vegetarian soup offers a comforting yet nutritious meal that is easy to prepare and perfect for any season.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 medium head of cabbage, cored and chopped
- 2 medium potatoes, peeled and diced
- 1 zucchini, diced
Spices
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional, for heat)
Other Ingredients
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until translucent, to build a flavorful base.
- Add garlic and vegetables: Stir in the minced garlic, carrots, celery, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften, enhancing the aroma.
- Incorporate spices: Add the ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper. Stir well to coat the vegetables evenly and cook for an additional minute until the spices are fragrant.
- Add liquids: Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir to combine all ingredients thoroughly.
- Add main vegetables and season: Add the chopped cabbage, diced potatoes, and zucchini to the pot. Season with salt and black pepper according to your taste preferences.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer gently for about 25-30 minutes, or until all the vegetables become tender and flavors meld beautifully.
- Add chickpeas: Stir in the drained chickpeas and allow the soup to cook for another 5 minutes so the chickpeas heat through and absorb the flavors.
- Finish with parsley and adjust seasoning: Remove the pot from heat and stir in the fresh chopped parsley for a burst of freshness. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup hot into bowls and enjoy it as is, or with crusty bread or over cooked rice for a heartier meal.
Notes
- For a spicier soup, increase the cayenne pepper according to your heat preference.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Feel free to add other vegetables such as green beans or kale for variation.
- Use low-sodium vegetable broth to control sodium content.
- To make it vegan, ensure the vegetable broth contains no animal-derived ingredients.
