Pescatarian Turmeric Cabbage Soup with Ginger & Chickpeas
Total time55 min
Prep time15 min
Cook time40 min
5.0(12)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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