Chickpea and Cabbage Soup
Warm, comforting, and packed with plant-based goodness, this Chickpea and Cabbage Soup is a nutritious one-pot wonder perfect for cozy nights or midday meals. Featuring tender chickpeas, vibrant green cabbage, and an aromatic medley of garlic, cumin, turmeric, and smoked paprika, this hearty soup delivers a burst of flavor with every spoonful. Combined with a fragrant vegetable broth and wholesome veggies like carrots and celery, it's both satisfying and nourishing. Ready in under an hour, this soup offers a balanced blend of protein and fiber, making it ideal for vegans and vegetarians. Serve it with crusty bread or enjoy it solo for a flavorful, gluten-free meal that’s as delicious as it is easy to prepare.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 medium, sliced celery stalks
- 4 cups, shredded green cabbage
- 2 cups (drained and rinsed) canned chickpeas
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon smoked paprika
- 1 whole bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, diced carrots, and sliced celery. Cook for another 5 minutes, stirring occasionally.
Add the shredded green cabbage to the pot and stir well. Cook for 5 minutes, allowing the cabbage to soften slightly.
Mix in the chickpeas, tomato paste, ground cumin, ground turmeric, and smoked paprika. Stir everything to coat the vegetables and chickpeas in the spices.
Pour the vegetable broth into the pot and add the bay leaf. Increase the heat and bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 25 minutes, uncovered, stirring occasionally.
Season the soup with salt and black pepper, adjusting to taste as needed.
Remove the bay leaf and discard it.
Serve the soup hot, garnished with chopped parsley if desired. Enjoy with crusty bread or on its own for a wholesome meal.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7643 mg | 332% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 62.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5938 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
