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- 1 medium green cabbage, chopped into bite-sized pieces - 1 large onion, diced finely - 3 cloves garlic, minced - 1-inch piece of fresh ginger, peeled and grated - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon smoked paprika - 6 cups vegetable broth (preferably low-sodium) - 2 medium carrots, sliced into rounds - 1 red bell pepper, diced into small pieces - 1 cup cooked chickpeas (canned, rinsed, and drained or pre-cooked) When I make this soup, I love using fresh, vibrant ingredients. The green cabbage forms the base, giving the soup a hearty feel. The diced onion adds sweetness, while minced garlic and fresh ginger bring warmth and depth. Spices are key in this recipe. Ground turmeric is the star, known for its bright color and health benefits. Ground cumin and coriander add earthy notes. Finally, smoked paprika gives a subtle smokiness, making each bite delightful. For the broth, I recommend low-sodium vegetable broth. It keeps flavors rich without being too salty. The sliced carrots and diced bell pepper add crunch and sweetness. Chickpeas boost protein, making this soup filling. You can find the Full Recipe to prepare this nourishing dish. Enjoy the process of cooking and savor the delicious flavors that come together so beautifully! - Sautéing the onion Start by heating olive oil in a large soup pot over medium heat. Once the oil shimmers, add the diced onion. Cook the onion for about 5 minutes. Stir often until it becomes soft and clear. - Adding garlic and ginger Next, add the minced garlic and grated ginger. Cook for 2 more minutes. Stir frequently to keep it from burning. You want the kitchen to smell amazing! - Toasting spices Now it’s time to add flavor! Sprinkle in ground turmeric, cumin, coriander, and smoked paprika. Stir the spices for about 1 minute. This toasting brings out their best flavor. - Combining vegetables Toss in the chopped cabbage, sliced carrots, and diced red bell pepper. Stir well to ensure all veggies get coated in those spices. This adds color and taste to your soup. - Simmering with broth Pour in the vegetable broth and crank up the heat. Bring the mix to a full boil. Then reduce the heat to low and cover the pot. Let it simmer for about 25 minutes, or until the veggies are tender. - Adding chickpeas After the veggies are cooked, stir in the cooked chickpeas. This adds protein and makes the soup hearty. - Seasoning soup Season your soup with salt and pepper to taste. Let it simmer for an extra 5 minutes to warm the chickpeas through. - Incorporating lime juice Just before you serve, squeeze in the juice of one lime. This adds a fresh zing to your soup. Stir everything well to mix the flavors. Now you have a delicious Anti-Inflammatory Turmeric Cabbage Soup ready to enjoy! For the complete recipe, check out the Full Recipe. To boost the flavor of your soup, try adjusting the spices. If you love heat, add a pinch of cayenne pepper. For a deeper taste, increase the turmeric. Fresh herbs can make a big difference too. I often use cilantro or parsley as a garnish. They add color and a fresh taste. Simmering time is key to making the soup taste great. Letting it simmer for 25 minutes allows the flavors to blend well. You can choose between stovetop or slow cooker methods. If you use a slow cooker, set it for 6-8 hours on low. Both methods create rich flavors but may vary in texture. This soup pairs nicely with crusty bread. You can also serve it with a light salad on the side. For the best presentation, add garnishes right before serving. A sprinkle of cilantro or parsley adds a pop of color. A lime wedge on the side gives an extra zing. Enjoy your meal! {{image_4}} You can change up the veggies in this soup. Try using: - Kale or collard greens for a heartier texture. - Zucchini for a lighter flavor. - Sweet potato for added sweetness. For protein, consider: - Tofu or tempeh for a plant-based option. - Chicken or turkey for a meatier version. This soup is easy to make gluten-free. Just use gluten-free broth and check your spices. You have choices for vegan or vegetarian versions. The recipe is already vegan since it uses vegetable broth and no animal products. To add heat, try: - A pinch of cayenne pepper. - Sliced jalapeños for a fresh kick. You can also mix in other herbs like: - Basil for a sweet touch. - Thyme for an earthy flavor. Check out the Full Recipe for more details on making this delicious anti-inflammatory turmeric cabbage soup! To store the leftover Anti-Inflammatory Turmeric Cabbage Soup, let it cool first. Then, transfer it into an airtight container. This keeps the soup fresh and safe. It lasts in the fridge for about 4 to 5 days. If you notice any odd smells or colors, it’s best to toss it out. If you want to save the soup for later, you can freeze it. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. The soup can stay good in the freezer for about 2 to 3 months. When you’re ready to eat it, take it out and thaw it overnight in the fridge. To reheat, warm it gently on the stove or in the microwave until hot. The best containers for storage are glass or BPA-free plastic. These help keep the soup fresh. For easy meals, portion the soup into single servings. This way, you can grab just what you need when hunger strikes. Enjoy your soup anytime with these simple storage tips! Turmeric has strong anti-inflammatory properties. It helps reduce swelling and pain. Cabbage is rich in vitamins. It supports digestion and boosts your immune system. Together, they make a great duo for health. Yes, you can use red or savoy cabbage. Red cabbage adds color and a bit of sweetness. Savoy cabbage has a softer texture. Both will work well in this soup. To thicken the soup, you can add pureed vegetables. Cooked legumes like lentils also help. Simply blend some of the soup and stir it back in. This adds body and creaminess. This recipe is perfect for meal prep. You can make it ahead of time and store it. It lasts in the fridge for about five days. Reheat on the stove or in the microwave. Enjoy your homemade soup anytime! For the full recipe, check out the ingredients and steps above. This soup recipe combines healthy ingredients like cabbage, carrots, and chickpeas. We discussed preparation steps, cooking techniques, and tips for the best flavor. You can even customize it to fit your taste or dietary needs. Remember, storing leftovers properly will help maintain freshness. Enjoy the health benefits and warmth this soup brings. You’re now ready to create a delicious dish that delights any palate.

- Anti-Inflammatory Turmeric Cabbage Soup

Discover the nourishing benefits of our Anti-Inflammatory Turmeric Cabbage Soup, a delicious blend of turmeric, cabbage, and hearty veggies! This easy recipe is packed with flavor and perfect for chilly days. You'll learn how to combine simple ingredients like garlic, ginger, and chickpeas for a bowl of warmth that soothes your soul. Click to explore the complete recipe and make this healthy soup today! Enjoy a comforting dish that boosts your wellness!
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Ingredients
  

1 medium green cabbage, chopped into bite-sized pieces

1 large onion, diced finely

3 cloves garlic, minced

1-inch piece of fresh ginger, peeled and grated

2 tablespoons olive oil

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon smoked paprika

6 cups vegetable broth (preferably low-sodium)

2 medium carrots, sliced into rounds

1 red bell pepper, diced into small pieces

1 cup cooked chickpeas (canned, rinsed, and drained or pre-cooked)

Salt and pepper to taste

Fresh cilantro or parsley leaves, for garnish

Juice of 1 lime

Instructions
 

In a large soup pot, pour in the olive oil and heat it over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.

    Add the minced garlic and grated ginger to the pot, cooking for an additional 2 minutes. Stir frequently to avoid burning, until both become fragrant and aromatic.

      Sprinkle in the ground turmeric, cumin, coriander, and smoked paprika into the mixture. Stir well for about 1 minute to toast the spices, allowing their flavors to deepen and fill your kitchen with their aroma.

        Introduce the chopped cabbage, sliced carrots, and diced red bell pepper into the pot. Stir well to ensure all ingredients are evenly combined and coated with the spices.

          Pour the vegetable broth into the pot and raise the heat to bring the mixture to a boil. Once at a rolling boil, reduce the heat to low and cover the pot. Allow the soup to simmer for approximately 25 minutes, or until all vegetables are tender.

            After the vegetables are cooked, stir in the cooked chickpeas. Season the soup with salt and pepper to taste, allowing it to simmer for an additional 5 minutes to warm the chickpeas through.

              Just before serving, squeeze in the lime juice, adding a refreshing zing to balance the flavors. Stir well to combine.

                Serve the soup hot in bowls, garnished with fresh cilantro or parsley leaves for a burst of color and flavor.

                  - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6