Anti Inflammatory Vegan Stuffed Cabbage Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.9

(7)

Anti Inflammatory Vegan Stuffed Cabbage Soup

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Ingredients

6 servings

2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 tsp sweet paprika
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
6 cups vegetable broth
1 cup green or brown lentils, rinsed
½ cup long-grain white rice, uncooked
Ingredient note
Higher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 1.5 tbsp of white rice per serving, so the amount is likely fine. If you prefer to always avoid white rice, please tap it and change its rating to Red.
½ medium head green cabbage, cored and roughly chopped (about 4 cups)
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tbsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat 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 softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic, sweet paprika, smoked paprika, dried thyme, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 1 minute.

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