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–+ servings
vegan cabbage soup

Mediterranean Vegan Cabbage Soup

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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Servings 6 servings

Ingredients
  

  • 2 large carrots peeled and sliced into rounds
  • 2 russet potatoes scrubbed clean and sliced into 1/4 inch-thick rounds
  • 1 1/2 lb green cabbage cored and chopped, about 1/2 head of cabbage
  • 2 medium-sized onions sliced into half moons (I used red and yellow onions)
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1 tbsp organic ground cumin
  • 1 tsp sweet Spanish paprika
  • 1/2 tsp organic ground coriander
  • 1/4 tsp organic ground turmeric
  • salt and pepper
  • 1 cup tomato sauce
  • 7 cups low-sodium vegetable broth
  • Zest plus juice of 1 lemon
  • 1/2 cup fresh dill
  • extra virgin olive oil
  • Pinch crushed red pepper optional

Instructions
 

  • Place carrots, potatoes, cabbage, onions and garlic in the bottom of a 6-quart crock pot like this one.
  • Add bay leaf, spices, salt and pepper. Now top with tomato sauce and broth.
  • Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours. Occasionally stir to mix.
  • When soup is ready, add lemon zest and lemon juice. Stir in fresh dill.
  • Transfer hot soup to serving bowls and top with a generous drizzle of extra virgin olive oil. Add a pinch of crushed red pepper if you like. Enjoy with warm pita bread or your favorite crusty bread.

Notes

Recipe from themediterraneandish.com
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