This soup is a true vegetable-lover’s feast: a little bit of everything from the produce aisle, plus fresh ginger, turmeric, and other spices for even more flavor. The cabbage and the tomatoes get to simmer for long enough to release all of their flavor, and the kale comes in just at the end so it doesn’t get wilted and limp.
Nutritionally, this soup would be a great choice for an anti-inflammatory eating plan, because it’s so full of brassica vegetables (kale, cabbage, and broccoli). Brassicas are rich in all kinds of important nutrients and antioxidants for reducing inflammation.
This soup is vegan as written, and almost AIP-friendly (just take out the tomatoes). On the other hand, it’s not a recipe to try on a low-FODMAP diet; all the brassicas do contain a lot of FODMAP fibers.
For a full meal, add some pre-cooked chicken or other protein to the soup when you add the kale. Or serve the soup as a side for a nice brisket or maybe a pork roast; the winter vegetables play very nicely with all things hearty and savory.
Basic Vegetable Soup Recipe
Protein: 3g / %
Carbs: 23g / %
Fat: 0g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 cups kale, chopped and with the stems removed
- 2 cups red cabbage, chopped
- 1 red onion, diced
- 3 celery stalks, diced
- 4 carrots, diced
- 1 head of broccoli, cut into florets
- 1 cup grape tomatoes, halved
- 1 tbsp. fresh ginger, minced
- 2 garlic cloves, minced
- 1 tsp. ground turmeric
- ¼ tsp. ground cinnamon
- 6 cups vegetable stock
- Sea salt and freshly ground black pepper
- Add the onion, ginger and garlic to a saucepan over medium heat.
- Sauté 2 to 3 minutes, stirring until fragrant.
- Add the celery, carrots, and tomatoes. Stir everything to mix, and cook 3 to 5 minutes.
- Stir in the turmeric, cinnamon, and salt and pepper to taste.
- Add in broccoli, red cabbage, and vegetable broth, and bring to a boil.
- Reduce heat and simmer 12 to 15 minutes.
- Add in kale 2 to 3 minutes before serving.