Spiced Cabbage Soup

Rebeka Bergin Rebeka Bergin

    Heat a tablespoon of Olive Oil in a pot on medium-high heat, then add the Onion, Carrot, Bell Pepper and Celery, and sauté for 3 minutes. Add the Garlic and sauté for another 30 seconds, then add the Dried Chili Flakes, Ground Cumin, Ground Coriander and Turmeric, and fry the spices off for another minute.

    Add the Vegetable Stock, Tomato Purée, Green Cabbage, Dried Oregano and Bay Leaf to the pot. Season with Sea Salt & Black Pepper, bring the pot to the boil, then reduce the heat, cover, and simmer for 20 minutes, stirring occasionally.


    *Some brands of vegetable stock contain wheat flour and or ingredients derived from animals, so always check packaging on stock, stock pots/cubes if you are vegan or have wheat allergies.

Article ID,18314821689,Servings,4,Paper Link,https://paper.dropbox.com/doc/Spiced-Cabbage-Soup--AahEPJFwKMHLryy19f5ghO24Ag-6RPI2m7nCGR01CNwKr8xo
Day,Lunch,Dinner
Calories,92,Macros
Fat,4g,33
Protein,2g,9
Carbohydrates,14g,50
Allergens,Nut-Free,Soy-Free,Gluten-Free,Egg-Free,Milk-Free,Seafood-Free
Suitability,Fat-Loss,Gluten-Free,Detox,Vegetarian,Vegan,Low-Carb

Ingredient,Amount,Style
Green Cabbage ,4 Cups,sliced
Green Bell Pepper,1,chopped
Carrot,1,chopped
Celery,1 Stalk,chopped
Onion,1,diced
Garlic,3 Cloves,minced
Tomato Purée,1 Tablespoon
Ground Cumin,1 Teaspoon
Ground Coriander,1 Teaspoon
Turmeric,1 Teaspoon
Dried Chili Flakes,½ Teaspoon
Olive Oil,1 Tablespoon
Vegetable Stock*,4 Cups
Dried Oregano,½ Teaspoon
Bay Leaf,1
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.