Red Meat Allergy Friendly Turmeric Cabbage Soup with Ginger & Chickpeas
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 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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