Taking the time to make soup is a great way to slow things down a little. So often we find ourselves scarfing back a quick sandwich while we work instead of enjoying what we are doing. Let’s face it, it’s hard to eat soup in a hurry without splashing it all over your keyboard! So do yourself a favour and take the time needed to make this soup. Chop each vegetable slowly and just pay attention to the process without thinking about what needs to be done after lunch. When it comes time to eat, sit at a table and enjoy the time to yourself.
Spicy Cabbage Soup
Course: LunchCuisine: VeganDifficulty: Easy8
servings20
minutes30
minutes50
minutesIngredients
1 Tbsp of olive oil
1 medium onion diced
6 cloves of garlic minced
6 cups of vegetable stock
2 carrots diced
1 stalk of celery diced
1 large can of diced tomatoes
3 roasted red peppers (or 1 15 oz. jar)
1 cup of red lentils rinsed
1 small green cabbage roughly chopped
1 Tbsp ground cumin
1/2 tsp red pepper flakes
1 tsp green chili paste (more if you like it spicy)
2 large handfuls of spinach or kale
Salt and pepper to taste
Directions
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic and cook/stir until translucent.
- Add the vegetable stock, carrot, celery, tomatoes, roasted peppers, lentils, cabbage and spices and bring to a boil.
- Cover, reduce heat and simmer for 20 minutes until the carrots and cabbage are tender.
- Add the leafy greens, salt and pepper and continue to simmer until the greens have wilted.
- Serve on it’s own or with bread or crackers.