In this Easy Vegetarian Cabbage Soup, cabbage is cooked in a deliciously spiced tomato coconut broth until it is so tender, it almost melts in your mouth. Serve bowls of this cabbage soup loaded up with jalapenos, avocado, and ALL the fixings for a comforting and tasty meal.
Ingredients
- 2 Tbsp oil
- 1 1/2 red onion
- 6 cloves garlic
- 2 inch knob of ginger
- 4 tsp coriander
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 small head cabbage
- 1 15.5 oz can of kidney beans - drained and rinsed
- 1 13.5 oz can of coconut milk I use Chaokoh coconut milk as it's my fav #notsponsored
- 2 tbsp tomato paste
- 4 cups water or vegetable stock
- salt and pepper to taste
OPTIONAL:
- parsley for garnish
- avocado jalapenos, chips, etc as toppings
Instructions
- Peel and dice the red onions, garlic, and ginger.
- Also, discard any damaged leaves off of the cabbage head, cut off the ends, and chop up the rest of the cabbage. I chopped it into bite-sized pieces for easy consumption.
- Add oil to a large pan placed over medium heat/flame.
- Add in the onion, ginger, and garlic and saute for about 10 minutes, stirring often.
- Then add in all the other ingredients such as the coriander, smoked paprika, turmeric, cabbage, drained and rinsed kidney beans, coconut milk, tomato paste, and water and stir until well blended.
- Cover and turn the heat down just a bit and let simmer for about 35 - 40 minutes.
- Uncover, stir well and season with salt and pepper to taste.
- Garnish with parsley, top with your favorite toppings, and enjoy!
Notes
6 cloves is a lot of garlic - so is a whole 2-inch knob of ginger, but they add such a delicious taste to this soup. And, they are my mom's go-to for immunity building, so I added in a bunch to this soup. However, they are not overpowering and are balanced off with the other spices.
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 27g | Protein: 10g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Sodium: 135mg | Fiber: 7g | Sugar: 3g
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