Cabbage Soup With Cauliflower, Chickpeas, and Coconut Milk

Name: Cabbage Soup With Cauliflower, Chickpeas, and Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium yellow onion (8 ounces; 227 g); 2 medium carrots (8 ounces; 227 g total), peeled and thinly sliced; 4 medium cloves garlic, minced; 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground turmeric; 1/2 teaspoon smoked paprika; 1/2 head green cabbage (about 2 pounds; 907 g), cut into 3/4-inch pieces; 8 cups (1.9 L) homemade chicken stock or store-bought low-sodium chicken broth or vegetable broth (see notes); 1 (15-ounce, 425 g) can chickpeas, rinsed and drained; 1 (14.5-ounce; 411 g) can diced tomatoes; 10 ounces (283 g) cauliflower, cut into 1-inch florets (from 1 medium head); 1 tablespoon (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1 (13.5-ounce; 383 g) can unsweetened full-fat coconut milk, shaken well before use; Chopped fresh cilantro leaves and tender stems, for serving; Lime wedges, for serving

Total time: 40 min
servings: 6 servings
Dish type: Starter

Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify

Prep

10 min

Cook

30 min

Total time

40 min

Ingredients

servings

2 c. à soupe (30 ml) extra-virgin olive oil
1 medium yellow onion (8 ounces; 227 g)
2 medium carrots (8 ounces; 227 g total), peeled and thinly sliced
4 medium cloves garlic, minced
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
1 c. à café ground cumin
1 c. à café freshly ground black pepper
1 /2 teaspoon ground turmeric
1 /2 teaspoon smoked paprika
1 /2 head green cabbage (about 2 pounds; 907 g), cut into 3/4-inch pieces
8 tasse (1.9 L) homemade chicken stock or store-bought low-sodium chicken broth or vegetable broth (see notes)
1 (15-ounce, 425 g) can chickpeas, rinsed and drained
1 (14.5-ounce; 411 g) can diced tomatoes
10 ounces (283 g) cauliflower, cut into 1-inch florets (from 1 medium head)
1 c. à soupe (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
1 (13.5-ounce; 383 g) can unsweetened full-fat coconut milk, shaken well before use
Chopped fresh cilantro leaves and tender stems, for serving
Lime wedges, for serving

Method

1
In a large Dutch oven, heat oil over medium-high until shimmering. Add onion and carrots. Cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, ginger, cumin, pepper, turmeric, and smoked paprika, and cook until fragrant, about 1 minute. Add cabbage and cook, stirring often, until cabbage turns bright green, about 2 minutes.
2
Stir in broth, chickpeas, diced tomatoes, cauliflower, and salt. Bring mixture to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until cabbage and cauliflower are tender, 25 to 30 minutes.
3
Stir in coconut milk and return to a simmer. Cook, stirring occasionally, until warmed through, about 2 minutes. Divide soup among serving bowls and top with cilantro. Serve with lime wedges.

Nutrition

calories: 469 kcal
fatContent: 29 g
fiberContent: 10 g
sugarContent: 16 g
sodiumContent: 1274 mg
proteinContent: 16 g
cholesterolContent: 10 mg
carbohydrateContent: 43 g
saturatedFatContent: 15 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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