Description
A warming and hearty spiced vegetable cabbage soup packed with nutrient-rich vegetables and aromatic spices. This flavorful vegetarian soup features cabbage, potatoes, zucchini, and chickpeas simmered in a spiced tomato and vegetable broth, making it a perfect comforting meal for any season.
Ingredients
Scale
Vegetables and Base
- 1 tablespoon olive oil
- 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)
Liquids and Canned Goods
- 6 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
Seasonings and Garnish
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion becomes translucent and fragrant.
- Add garlic and vegetables: Stir in the minced garlic, sliced carrots, diced celery, and diced bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add spices: Mix in the ground cumin, ground coriander, smoked paprika, turmeric, and optional cayenne pepper. Stir well to coat the vegetables evenly and cook for an additional minute until the spices release their aroma.
- Add broth and tomatoes: Pour in the vegetable broth and the canned diced tomatoes along with their juice. Stir everything together to combine.
- Add chunky vegetables and season: Add the chopped cabbage, diced potatoes, and zucchini to the pot. Season with salt and black pepper to your taste.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for 25 to 30 minutes, or until all the vegetables are tender and cooked through.
- Incorporate chickpeas: Stir in the drained and rinsed chickpeas. Allow the soup to cook for another 5 minutes to heat the chickpeas through.
- Finish with parsley and adjust seasoning: Remove the soup from heat and stir in the chopped fresh parsley. Taste and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately. It pairs wonderfully with crusty bread or steamed rice for a complete meal.
Notes
- This soup is naturally vegetarian and vegan, making it suitable for both diets.
- For added protein, you can incorporate cooked lentils or beans besides chickpeas.
- If you prefer less heat, omit the cayenne pepper or reduce the quantity.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Adding a squeeze of fresh lemon juice before serving brightens the flavors.
