Cabbage Soup Recipe
Blog: www.nextinlime.com
Servings: 4
Ingredients
Seasoning Mix
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel seeds - I crush them finely using pestle mortar
- ¾ teaspoon salt - I use table salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper - adjust to taste ⓘ
- ⅛ teaspoon ground turmeric - aka turmeric powder
- 2 teaspoons sugar
Other Ingredients
- 2 tablespoons olive oil - or any neutral cooking oil
- 1 medium (150 g) onion - finely chopped
- 2 medium (140 g) carrots - sliced into rounds or half-moons
- 1 tablespoon freshly grated ginger
- 5 cloves garlic - minced or grated
- 2 teaspoons chicken bouillon powder or paste - or vegetable bouillon
- 1 (14.5-ounce) can of diced tomatoes - (Note A)
- 5 packed cups (500 g) chopped cabbage
- 2.5 tablespoons fresh lime juice - or fresh lemon juice
- ¼ cup finely chopped cilantro - or parsley
Instructions
- In a bowl, combine all ingredients listed under "seasoning mix". Set aside.
- Heat oil in a big pot over medium heat. Add onion and carrots and cook for 8 minutes. Stir frequently.
- Add ginger and garlic, stir and cook for 1 minute. Add the seasoning mix you prepared earlier and stir constantly for another minute.
- Add chicken bouillon along with diced tomatoes (including all the liquid in the can). Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 8 minutes. Stir occasionally.
- Increase the heat to medium-high. Add 3 cups of water, and bring to a boil. Add the cabbage and bring back to a simmer. Reduce the heat as needed to maintain a gentle simmer. Cover and cook until the cabbage reaches your desired tenderness. See Note B if you prefer a thicker soup.
- Turn off the heat and stir in the lime juice and cilantro. Taste and add more salt if needed. Give everything a quick stir, and enjoy!
Notes
Note A: Diced tomatoes – A 14- to 14.5-ounce can is roughly equal to a 400 g can. Depending on where you live, you may see a similar can labeled 400 ml.
Note B: Cornstarch slurry for thicker soup – Mix 1 tablespoon of cornstarch with 2 tablespoon of cold water until smooth and lump-free. Slowly stir the slurry into the simmering soup, a little at a time. Let the soup simmer for a minute or two to thicken before deciding whether to add more. You may not need all of it.