The Most Delicious Cabbage Chickpea and Vegetable Soup
A delicious, nutritious, healthy soup that's high in fibre and protein. This soup is loaded with cabbage which aids in digestion and helps to keep you regular. Cabbage fills you up, controlling hunger and blood sugar. Chickpeas boost protein intake and aid in digestion and weight management. So not only does this soup taste great, it's also good for your overall health.
Equipment
- 1 soup pot with lid
- 1 chopping board
- 1 chopping knife
- 1 garlic press
- 1 kettle
- 1 juicer
- 1 spatula
- 1 set of measuring spoons
- 1 can opener
- 1 set of bowls
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 vegetable peeler
- 1 paring knife
- 1 8 cup pyrex measuring cup
Ingredients
- 1 carrot chopped into bite sized pieces
- 2 celery stick chopped into bite sized pieces
- 1 large onion diced
- 1 cup mushrooms sliced
- 1 zucchini chopped into bite sized pieces
- ¼ of a large cabbage sliced fine
- 4 garlic cloves crushed
- 8 cups mushroom broth
- 1 can chickpeas (10 oz) strained and rinsed
- 1 can water chestnuts this is optional, I like it for crunch
- 1 tbsp butter or use coconut oil
- 1 tbsp olive oil (or coconut oil)
- 1 tbsp coconut oil
- ½ lime (about 2-3 tbsp) squeezed
- 1 tsp soya sauce for serving, add to each bowl
- 1 sliced green onion for topping, add to each bowl
Herb & Spice Blend
- ¼ tsp cilantro dry
- ¼ tsp mint dry
- 2 tsp ginger dry I used powder form but fresh is great
- 1 tsp lemongrass dry (optional) I used powder form
- ⅛ tsp chili pepper flakes or more if you like heat
Extra herbs/spices etc.
- ½ tsp salt to cook the onion and more to flavour the soup
- ⅛ tsp fresh ground pepper or more according to your liking
- 1 tsp parsley dry (not included with other herbs/spices) add to soup near the end of cooking time
Instructions
- Wash vegetables. Place in bowl and set aside.
- Dice the onion and crush the garlic.
- Start cooking the onion in 2 tbsp of coconut or olive oil or a blend of the two, and a 1/2 tsp sea salt.
- As onion is cooking, peel and chop carrots & celery
- After 5 minutes, add 1 tbsp of butter to the onion, (optional) melt it, and add the spice blend. Toast the spices for 2-3 minutes. After toasting spices, add 1/2 of the garlic and cook for 1 minute.
- Toss in the carrots, celery and mushrooms and cook for 5 more minutes. While this is cooking, cut the cabbage and zucchini and open the can of chickpeas.
- Add the chickpeas, cook another 10 minutes.
- Prepare the broth while the chickpeas are cooking.
- Throw in the zucchini and cook for 5 minutes. Boil additional water.
- Add the cabbage and stir for 3-5 minutes.
- Pour in the broth, stir, and add about 1-2 cups boiling water to cover the veggies. Bring to a boil then reduce to a simmer. Cook for 15-20 min.
- As soup is simmering, add your salt and pepper to taste. In the last 5 minutes of cooking time, add some parsley(optional)and water chestnuts (optional)
- Remove from heat, stir in the juice of 1/2 a lime.
- Serve with a splash of soya sauce and green onions.
Notes
- If adding canned chestnuts, add in the last 5 minutes of cooking time, as the chestnuts are already cooked.
- Add more chilli pepper flakes for additional heat.
- You can sub lemon for lime juice.
- Feel free to add more chickpeas and/or carrots.
- You can also add a little extra ginger if you're not sensitive to it.
- You can add a little more ginger and skip on lemongrass if not available.
