Anti-Inflammatory Turmeric Cabbage Soup Recipe Guide

Ingredients

• 1 small head green cabbage, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon turmeric powder
• 1 teaspoon cumin seeds
• 6 cups vegetable broth
• 2 medium carrots, diced
• 1 red bell pepper diced
• 1 can (15 oz) coconut milk
• to taste salt and pepper
• for garnish fresh cilantro
• 1 lime juice

Instructions

1. In a large stockpot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the turmeric powder and cumin seeds, stirring them into the onion mixture for about 30 seconds to release the flavors.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Add the chopped cabbage, diced carrots, and red bell pepper to the pot. Stir well to combine.
6. Reduce the heat to low and let the soup simmer for about 25 minutes until the vegetables are tender.
7. Once cooked, stir in the coconut milk and allow it to heat through for another 5 minutes.
8. Season the soup with salt and pepper to taste, and squeeze in the lime juice for an added zing.
9. Serve hot, garnished with fresh cilantro.