Ingredients

3 tablespoons olive oil

1 medium onion, diced

3 stalks of celery, thinly sliced

4 carrots, peeled and thinly sliced

3 cloves of garlic, chopped

3 cups of cauliflower florets

3 cups chopped green cabbage

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon paprika

Pinch of chili flakes (optional)

6 cups vegetable broth

1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 cup chopped parsley

Juice of one lemon

Instructions

Step 1: In a large soup pot, heat olive oil over medium heat. Add diced onion, celery, and carrots. Sauté, stirring occasionally, until onions are soft and translucent, about 6-7 minutes.

Step 2: Add garlic, cauliflower florets, chopped green cabbage, turmeric, cumin, paprika, and chili flakes if using. Continue to sauté for 2-3 minutes, until cabbage softens and spices become fragrant.

Step 3: Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low and cook until all vegetables are tender and broth is slightly reduced, about 15-20 minutes.

Step 4: Season with salt and black pepper to taste. Stir in fresh lemon juice and chopped parsley. Simmer for a few more minutes before serving.

Tips & Variations

Try adding diced potatoes, sweet potatoes, or cooked beans to make the soup heartier.

Add kale, spinach, or other leafy greens in the last few minutes of cooking for extra nutrition.

Use chicken broth instead of vegetable broth if you prefer a non-vegetarian option.

Adjust the chili flakes to control the heat level or omit them entirely for a milder soup.

Storage

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 6 days. To reheat, warm gently on the stove or in the microwave until heated through. You can also freeze the soup for up to 4 months; thaw overnight in the refrigerator before reheating.

FAQs

What does turmeric taste like in this soup?

Turmeric adds a mild earthy and slightly peppery flavor without overpowering the soup, blending well with the other spices to create a warm, vibrant taste.

Can I add protein to this soup?

Yes, cooked lentils, beans, quinoa, or shredded chicken can be added for extra protein. Add beans or lentils about 10 minutes before the end of cooking, and add cooked grains or chicken just before serving.