Description
This hearty spiced vegetable cabbage soup is a flavorful, comforting dish packed with a variety of vegetables and warming spices. Perfect for chilly days, it combines cabbage, potatoes, zucchini, chickpeas, and aromatic spices like cumin, coriander, and smoked paprika in a savory vegetable broth. This soup is easy to prepare on the stovetop, nutritious, and suitable for vegetarians seeking a filling meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 medium head of cabbage, cored and chopped
- 2 medium potatoes, peeled and diced
- 1 zucchini, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
Spices and Seasonings
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Liquids
- 6 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until translucent, to develop a flavorful base.
- Add Aromatics and Vegetables: Stir in the minced garlic, carrots, celery, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
- Incorporate Spices: Add the ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper. Stir well to coat the vegetables with the spices and cook for an additional minute until fragrant, enhancing the soup’s depth of flavor.
- Add Liquids: Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir to combine all ingredients evenly.
- Add Main Vegetables: Add the chopped cabbage, diced potatoes, and zucchini to the pot. Season with salt and black pepper to taste.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until all vegetables are tender and cooked through.
- Add Chickpeas: Stir in the drained chickpeas and continue to cook the soup for another 5 minutes to warm the chickpeas thoroughly.
- Finish and Garnish: Remove the soup from heat and stir in the chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately. Pair with crusty bread or over cooked rice for a more filling meal experience.
Notes
- You can omit the cayenne pepper or adjust it to your preferred heat level.
- For a thicker soup, reduce the amount of broth slightly or blend a portion of the soup and stir it back in.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Substitute chickpeas with other beans like white beans or lentils if preferred.
- For an extra flavor boost, add a squeeze of lemon juice or a dash of vinegar just before serving.
