Cabbage Soup With Cauliflower, Chickpeas, and Coconut Milk

Ingredients

For 6 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. 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. 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. 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.