Go Back
- 1 medium green cabbage, chopped - 1 large onion, diced - 3 cloves garlic, minced - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - 6 cups vegetable broth - 1 cup cooked chickpeas - Fresh cilantro for garnish Gathering the right ingredients is key to making this soup rich and tasty. I love using fresh cabbage, as it adds a nice crunch and color. The onion and garlic give a lovely base flavor. Turmeric shines in this recipe. It brings a warm, earthy flavor and offers health benefits. Cumin and smoked paprika add depth and a hint of smokiness. For the broth, I recommend using vegetable broth. It enhances the soup’s flavor while keeping it plant-based. Chickpeas are a great source of protein and give the soup heartiness. Finally, cilantro adds a fresh touch that brightens each bowl. You can find the complete recipe in the Full Recipe section. Enjoy gathering your ingredients! 1. Chop and dice vegetables: Start with the cabbage. Cut it into quarters, then chop it into bite-sized pieces. Next, dice the onion and slice the carrots. For the red bell pepper, remove the seeds and chop it into small cubes. Finally, mince the garlic and grate the ginger. 2. Prepare spices: Measure out the ground turmeric, cumin, coriander, and smoked paprika. Having these ready will help you cook smoothly. 1. Sauté onion, garlic, and ginger: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until you smell a nice aroma. 2. Add spices and toast them: Add the measured spices to the pot. Stir them well and let them toast for about 1 minute. This step helps to release their rich flavors. 1. Combine vegetables and broth: Now, add the chopped cabbage, sliced carrots, and diced red bell pepper to the pot. Mix everything so the spices coat the veggies. Pour in the vegetable broth and bring the mixture to a boil. 2. Simmer and season soup: Once it boils, reduce the heat to low and let it simmer for about 25 minutes. Check the veggies; they should be tender. Stir in the cooked chickpeas and season with salt and pepper. Let it simmer for another 5 minutes to warm through. Before you serve, squeeze in the lime juice for that extra zing. Follow these steps to create a warm bowl of anti-inflammatory turmeric cabbage soup. For the full recipe, check the details above! - Adjust spice levels: If you like heat, add more turmeric or a pinch of chili. You can also reduce spices if you prefer a milder taste. - Add a hint of acidity: A squeeze of lime juice can brighten the flavors. It balances the spices and adds freshness. - Ensure vegetables are evenly cooked: Cut all veggies into similar sizes. This helps them cook at the same rate, making your soup smooth and even. - Use fresh versus dried herbs: Fresh herbs bring a lively flavor. If you use dried, adjust the amount, as they are more potent. - Best served hot: The soup tastes great when warm. It comforts you on a chilly day. - Pairing recommendations: Serve with crusty bread or a simple salad. These make great sides and enhance the meal. For more detailed cooking steps, check out the Full Recipe for Anti-Inflammatory Turmeric Cabbage Soup. {{image_2}} You can switch some ingredients in this turmeric cabbage soup. - Alternative cooking oils: Use coconut oil or avocado oil instead of olive oil. These oils add unique flavors and health benefits. - Different types of beans or legumes: Try using black beans or lentils. They both add protein and fiber, making the soup heartier. To make your soup even tastier, consider these ideas. - Adding chili for heat: If you like spice, add chopped chili peppers or red pepper flakes. This adds a nice kick to the flavors. - Using coconut milk for creaminess: Stir in a can of coconut milk for a rich texture. This makes the soup feel creamy without dairy. You can easily adjust this soup for different diets. - Vegan-friendly swaps: This recipe is already vegan, but if you want, replace chickpeas with tofu for a different texture. - Gluten-free options: Rest assured, this soup is gluten-free. Just ensure your vegetable broth does not contain gluten. Explore these variations to make the soup your own! For the full recipe, check out the details above. To keep your Anti-Inflammatory Turmeric Cabbage Soup fresh, store it properly. First, let the soup cool down to room temperature. Then, pour it into airtight containers. This helps keep the flavors intact. For best results, use glass or BPA-free plastic containers. They seal well and prevent spills. If you want to save some for later, freezing is a great option. Start by letting the soup cool completely. Then, ladle it into freezer-safe containers or bags. Leave some space at the top for expansion. When you’re ready to eat, thaw the soup overnight in the fridge. To reheat, warm it on the stove over medium heat, stirring occasionally. You can also use a microwave, but be sure to stir it halfway through. In the fridge, your soup will last about 4 to 5 days. Make sure to check for signs of spoilage. If you see any mold or notice a bad smell, it’s best to throw it away. Always trust your senses when checking food. Keeping the soup stored correctly helps maintain its taste and health benefits. Turmeric and cabbage both offer great health benefits. - Anti-inflammatory properties: Turmeric contains curcumin, which helps reduce inflammation. This can help with joint pain and swelling. Cabbage is also known to lower inflammation due to its rich antioxidants. - Nutritional value: Cabbage is low in calories but high in vitamins C and K. It also provides fiber for digestive health. Turmeric boosts your immune system and improves skin health. Together, they create a nourishing soup. Yes! You can easily make this soup ahead of time. - Tips for meal prep: Prepare the soup up to three days in advance. Store it in an airtight container in the fridge. This allows the flavors to meld well. - Reheating instructions: When ready to serve, simply heat the soup on the stove over medium heat. Stir it occasionally until hot. You can also use a microwave if you prefer. Absolutely! This soup freezes well. - How to maintain flavor and texture: Let the soup cool completely before freezing. Use freezer-safe containers to avoid freezer burn. - Best practices for freezer-friendly soup: Label the containers with the date. To reheat, thaw the soup in the fridge overnight. Heat it on the stove for the best texture. Enjoy a delicious meal anytime! For the full recipe, check out Anti-Inflammatory Turmeric Cabbage Soup . This blog post shares a simple and tasty soup recipe. You learned about key ingredients like cabbage, onion, and chickpeas. We covered essential cooking steps and useful tips to perfect the flavor. You also discovered variations and storage methods to keep your soup fresh. Overall, making this soup is easy and fun. Enjoy each bowl and share it with loved ones for a delicious meal. Happy cooking!

- Anti-Inflammatory Turmeric Cabbage Soup

Looking for a delicious way to enhance your health? Try this Anti-Inflammatory Turmeric Cabbage Soup Recipe Delight! Packed with nutrient-rich ingredients like cabbage and turmeric, this hearty soup not only warms your soul but also offers impressive health benefits. It's simple to prepare and perfect for any day of the week. Click through to discover the full recipe and tips to make every bowl a comforting delight!
Print Recipe Pin Recipe

Ingredients
  

1 medium green cabbage, chopped

1 large onion, diced

3 cloves garlic, minced

1-inch piece of fresh ginger, 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

2 medium carrots, sliced

1 red bell pepper, diced

1 cup cooked chickpeas (canned or pre-cooked)

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Juice of 1 lime

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Add the ground turmeric, cumin, coriander, and smoked paprika. Stir to toast the spices for about 1 minute, allowing their aroma to develop.

        Add the chopped cabbage, sliced carrots, and diced red bell pepper to the pot. Stir well to combine all ingredients.

          Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 25 minutes, or until the vegetables are tender.

            Stir in the cooked chickpeas and season with salt and pepper to taste. Let it simmer for another 5 minutes to heat through.

              Before serving, stir in the lime juice for an added zing.

                Serve hot, garnished with fresh cilantro or parsley.

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