Cabbage Soup

Ingredients

• 1 tbsp olive oil
• 1 medium onion (diced)
• 2 ribs celery (100g, finely diced)
• 2 medium carrots (180g, finely diced)
• 1.25 cup broccoli (90g, cut into small florets)
• 4 cloves garlic cloves (minced)
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt (or less/more to taste)
• to taste black pepper (freshly ground)
• to taste red pepper flakes
• 2 whole bay leaves
• 2 15-oz cans chopped tomatoes (with basil or fire-roasted)
• 2-3 tbsp tomato paste
• 5 cup low-sodium vegetable broth (1200 ml)
• 0.75 cup dried lentils (150g, rinsed (brown lentils recommended; see notes))
• 0.5 large head cabbage (600g, green or white, shredded into 1/4-inch (0.6 cm) shreds)
• 1 whole lime (or half a lemon, juiced)
• to taste parsley (fresh, for garnish)

Instructions

1. 1

   Dice the onion and celery, finely dice the carrots, chop the broccoli into small florets, mince the garlic, and shred the cabbage into 1/4-inch (0.6 cm) shreds.

2. 2

   Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the onion, celery, carrots, and broccoli. Sauté for about 5 minutes, stirring occasionally.

3. 3

   Mix in the garlic, thyme, cumin, smoked paprika, salt, black pepper, and red pepper flakes, and cook for a further minute.

4. 4

   Add the bay leaves, chopped tomatoes, tomato paste, vegetable broth, and lentils. Stir to combine, then cover the pot and bring the soup to a boil.

5. 5

   Once boiling, reduce the heat to a gentle simmer. Add the cabbage in batches (as it requires time to wilt), then cover and cook for 20–25 minutes, stirring occasionally, until all the vegetables and lentils are tender.

6. 6

   Stir in the lime juice and give it a final taste, adjusting the seasonings if preferred. Serve immediately while warm, garnished with fresh parsley.

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