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–+ servings

Healing Cabbage Soup with Ginger and Turmeric

Warm up with this aromatic cabbage soup, spiced with ginger and turmeric for a flavorful, comforting broth.
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Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 118
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil California olive oil preferred
  • 1 cup chopped onion
  • 2 medium carrots halved and sliced
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper
  • 4 cups low-sodium vegetable or chicken broth
  • 1 14-ounce can no-salt-added diced tomatoes or 2 cups chopped fresh tomatoes
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 5 cups coarsely chopped green cabbage
  • 1 medium zucchini diced
  • chopped parsley for garnish

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion and carrots, and cook while stirring for about 3 minutes until they begin to soften. Stir in the garlic, ginger, turmeric, and crushed red pepper, and cook for about 1 minute until fragrant. Pour in the broth, tomatoes with their juices, salt, and pepper, then bring to a boil. Mix in the cabbage and zucchini, return to a boil, and reduce the heat to a simmer. Cook, stirring occasionally, for about 10 minutes until the vegetables are tender. Serve, optionally sprinkled with parsley.

Nutrition

Calories: 118kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 370mgFiber: 4gSugar: 7g

Notes

Ingredient Flexibility: I love how forgiving this soup is.
If I don't have zucchini, a handful of chopped green beans or a diced yellow squash works just as well for that fresh texture.
Ginger Tip: For the brightest flavor, I always grate my ginger fresh on a microplane right into the pot.
I find the pre-minced jarred kind can lose its punch in the simmer.
Storage Secret: This soup keeps beautifully.
I store it in the fridge for up to 4 days, and I think the flavors get even better the next day as the spices meld.
Common Mistake: Don't skip toasting the turmeric and ginger with the garlic.
That quick minute in the oil unlocks their full aroma and depth, which is the soul of this broth.
Serving Idea: A squeeze of fresh lemon juice right in the bowl is my favorite finish.
It cuts through the richness and makes every vegetable taste vibrant.
Make-
Ahead: I often chop all my vegetables ahead of time and keep them in the fridge.
When I'm ready, the soup comes together in under 30 minutes for a fast, comforting meal.
Pot Size: Use the largest pot you have.
Five cups of cabbage looks like a mountain at first, but it wilts down significantly.
A Dutch oven or a big soup pot is perfect here.