Anti Inflammatory Turmeric Cabbage Soup with Ginger & Chickpeas
This golden, fragrant soup is the kind of bowl that genuinely makes you feel good from the inside out. Turmeric and freshly grated ginger team up with cumin, black pepper, and a pinch of red pepper flakes to build a broth that's deeply warming without being heavy. Hearty chickpeas and tender green cabbage give it real substance, while carrots and celery round out the base with natural sweetness. Blooming the spices directly in the pot before adding liquid is a small step that makes a big difference — you get that toasty, layered depth you just can't fake. A finishing splash of fresh lemon juice and a drizzle of extra virgin olive oil brighten everything right before serving, keeping the flavors lively rather than flat. It makes six generous servings, so it's ideal for batch cooking and tastes even better the next day once the flavors have had time to settle. Whether you're eating with intention or just craving something nourishing on a cold evening, this soup delivers.
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- ½ medium green cabbage (about 5 cups), cored and roughly chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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