Turn up the taste volume on your slow cooker meals with this vegan cabbage soup.
And at only 227 calories a serving, feel free to dig in!
Mediterranean Vegan Cabbage Soup
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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