This warm and vibrant turmeric cabbage soup is a hug in a bowl! It’s made with fresh cabbage, hearty veggies, and, of course, a bright splash of turmeric that gives it a beautiful color.
I love how simple it is to whip up! Just toss everything in a pot, let it simmer, and you’re all set. Plus, it’s great for warming you up on a chilly day. Who knew healthy could taste this good?
Key Ingredients & Substitutions
Olive Oil: This is the main fat used for sautéing and gives a nice flavor. If you’re looking for a different taste, avocado oil or coconut oil can be great alternatives.
Onion: Diced onion adds sweetness and depth. Yellow onions work best, but white or red onions can also be used if that’s what you got!
Garlic: Fresh garlic enhances flavor significantly. If you don’t have fresh, garlic powder is an option, but you’d need much less (about 1/8 teaspoon per clove).
Cabbage: Green cabbage is a star here, but if you’re in a pinch, napa cabbage or even kale can provide a different texture and taste.
Turmeric: This gives the soup its vibrant color and health benefits. If you want a similar flavor, you can use curry powder, but be mindful that it will change the taste.
Vegetable Broth: Homemade broth adds more flavor, but store-bought is convenient. If you’re watching your sodium, opt for a low-sodium broth.
How Do You Sauté Vegetables to Enhance Their Flavor?
Sautéing vegetables properly is essential for bringing out their flavors. Start with a good amount of oil in a warm pot, then add your onions first. Here’s how to do it right:
- Heat the olive oil over medium heat until it shimmers, but doesn’t smoke.
- Add the diced onion and cook for about 5 minutes, stirring occasionally until they become translucent.
- Once the onion is soft, add garlic, carrots, and celery. Sauté for an additional 5 minutes until they’re tender.
Taking the time to sauté these ingredients brings out their natural sweetness and depth, creating a beautiful base for your soup!
How to Make Anti-Inflammatory Turmeric Cabbage Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1/2 head of green cabbage, chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 bay leaf
- Salt to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and another 30 minutes to cook. So, in just about 40 minutes, you can have a comforting bowl of warm, flavorful soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, toss in the diced onion and sauté for about 5 minutes, or until it’s nice and translucent. This adds a lovely flavor base to your soup!
2. Add More Veggies:
Next, add the minced garlic, sliced carrots, and diced celery to the pot. Cook everything for another 5 minutes until the vegetables start to soften. Your kitchen will smell amazing by now!
3. Stir in the Cabbage and Spices:
Now it’s time to add the chopped cabbage, turmeric, ginger, and black pepper. Stir everything together and cook for an additional 3-4 minutes, stirring occasionally. This step helps release the flavors of the spices.
4. Pour in the Broth & Tomatoes:
Carefully pour the vegetable broth into the pot and add the diced tomatoes along with their juices. Don’t forget the bay leaf! Turn up the heat to bring the soup to a boil—you’ll want it bubbling!
5. Simmer the Soup:
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes. This allows all the flavors to meld together and the vegetables to become tender. You can stir occasionally and enjoy the wonderful aroma!
6. Season and Serve:
After simmering, season the soup with salt to taste and remove the bay leaf before serving. Ladle the soup into bowls and garnish with some chopped fresh parsley for that pop of color and added flavor. Enjoy it warm and nourishing!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to swap in your favorite vegetables such as bell peppers, zucchini, or even sweet potatoes. Just keep in mind that cooking times may vary slightly depending on the vegetables you choose. Make sure to adjust the cooking times to ensure everything is tender and delicious!
Can I Make This Soup Ahead of Time?
Yes, this soup is great for meal prep! You can make it a day ahead and store it in the fridge for up to 3 days. The flavors even get better overnight! Just reheat on the stove over low heat until warmed through, adding a splash of broth if it thickens too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portion-sized containers for up to 3 months. To reheat from frozen, simply thaw in the fridge overnight and warm on the stove or microwave.
Can I Make This Soup Spicier?
Definitely! If you like a bit of heat, add some red pepper flakes or a diced jalapeño while sautéing the onions. You can also stir in some hot sauce just before serving to adjust the spiciness to your liking!
