Bright cabbage soup with ginger, turmeric and lemon—light, vegan, gluten-free and ideal for spring cleansing.
# What You Need:
→ Vegetables
01 - 1 small head green cabbage, shredded (about 6 cups)
02 - 2 medium carrots, sliced
03 - 1 medium onion, diced
04 - 2 stalks celery, sliced
05 - 3 cloves garlic, minced
06 - 1 medium zucchini, diced
→ Aromatics & Spices
07 - 1 tablespoon fresh ginger, grated
08 - 1 teaspoon ground turmeric
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon sea salt (or to taste)
→ Liquids
11 - 6 cups vegetable broth (gluten-free if needed)
12 - Juice of 1 lemon
→ Fresh Herbs
13 - 1/4 cup fresh parsley or dill, chopped (plus more for garnish)
→ Optional
14 - 1 tablespoon olive oil (for sautéing)
# How to Make:
01 - In a large soup pot, heat olive oil over medium heat (or use a splash of broth for oil-free). Add onion, celery, and carrots; sauté 5 minutes until softened.
02 - Add garlic, ginger, and turmeric; cook for 1 minute until fragrant.
03 - Stir in cabbage and zucchini. Sauté for 2-3 minutes.
04 - Pour in vegetable broth, add salt and black pepper. Bring to a gentle boil.
05 - Reduce heat and simmer, uncovered, for 20-25 minutes, until vegetables are tender.
06 - Stir in lemon juice and fresh herbs. Adjust seasoning to taste.
07 - Serve hot, garnished with extra herbs and a lemon wedge if desired.
