Best vegetarian cabbage soup

Best vegetarian cabbage soup

from theclevermeal.com
35 min
4 servings

Ingredients

  • 1 lb (450 grams) cabbage, shredded
  • 1 can (14oz/400 grams) diced tomatoes
  • 1/2 lb (220 grams) cauliflower or potatoes, cut into chunks* ((optional))
  • 4 cups vegetable broth
  • 2 large carrots, cut into chunks
  • 2 celery ribs, sliced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 3-4 bay leaves
  • 1 Tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp chili flakes, or according to your taste
  • 1/2 tsp ground coriander ((optional))
  • salt & pepper, according to taste

Directions

  1. 1

    Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion, carrots, celery, garlic, chili flakes, paprika, ground coriander, and bay leaves. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

  2. 2

    Add the cabbage and give a good stir for about 1 minute.

  3. 3

    Add the cauliflower florets, canned tomatoes, broth and a good pinch of salt.

  4. 4

    Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25 minutes.

  5. 5

    When the soup is cooked remove the pot from heat, then remove the bay leaves.

  6. 6

    Blend about 1/3 of the soup with a blender or a stick blender and return it to the pot. Careful, the soup is hot. Try to blend mainly the cauliflower (or the potato chunks, if you use potatoes).

  7. 7

    Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences. See notes)*

  8. 8

    Serve with freshly ground black pepper or a pinch of chili flakes, a drizzle of olive oil. Enjoy!