Description
A warming, bold bowl of spicy cabbage soup with tender vegetables and a rich, lightly spicy broth that feels comforting yet fresh.
Ingredients
Scale
- 1 medium green cabbage (about 2 pounds), thinly sliced
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat a large soup pot over medium heat.
- Add olive oil and diced onion, then cook until the onion becomes soft and translucent.
- Stir in the garlic, red chili flakes, paprika, and cumin, cooking briefly until fragrant.
- Add the sliced cabbage and stir well to coat it with the spiced oil.
- Pour in the vegetable broth and add the tomato paste, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce heat and simmer for 20 minutes until the cabbage is tender.
- Stir in the lemon juice, taste, and adjust seasoning if needed.
- Serve hot and enjoy.
Notes
- For a milder version, reduce the red chili flakes.
- Add extra broth if you prefer a lighter soup.
- The flavor deepens after resting for a few minutes.