Description
A hearty and healthy vegetable soup that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced onion (about 1 small onion)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (about 2 ribs)
- 1 medium head cabbage (cored and chopped)
- 3 teaspoons minced garlic (about 3 cloves)
- 1 teaspoon ginger paste (or grated ginger)
- 0 teaspoon turmeric
- salt and pepper (to taste)
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
Instructions
- Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook the vegetables until slightly tender, about 5 minutes.
- Add the 1 medium head of cabbage, 3 teaspoons minced garlic, 1 teaspoon ginger paste, and salt and pepper to taste. Continue cooking, stirring frequently, until the cabbage has wilted.
- Pour in the 1 can diced tomatoes and 6 cups vegetable broth, bring the soup to a boil, reduce the heat to low, and simmer for 15-20 minutes until the vegetables are soft.
- Serve fresh with additional salt and pepper to taste.
Notes
- Feel free to customize with your favorite vegetables.
- This soup can be stored in the refrigerator for up to a week.
- Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg