Pescatarian Dill & Chive Cabbage Soup

Total time55 min

Prep time15 min

Cook time40 min

4.5

(13)

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Ingredients

4 servings

2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
½ small head green cabbage (about 4 cups), cored and roughly chopped
1 medium sweet potato, peeled and cut into ¾-inch cubes
6 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 tbsp apple cider vinegar
1 tsp ground turmeric
½ tsp ground ginger
1 tsp salt, plus more to taste
¼ cup fresh dill, roughly chopped
¼ cup fresh chives, thinly sliced
1 tbsp fresh lemon juice

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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