Red Cabbage Masala Soup

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This soup features a rich, distinctive, flavorful broth. The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, and fennel.

1/2 medium head of organic red cabbage, shredded in 1/2 inch ribbons
1 organic onion, coarse chopped
2 organic carrots, cut in 1 inch round slices
2 organic potatoes, cut into 1/2 inch pieces
1 cup organic garbanzo beans
1 tablespoon minced organic garlic
8 cups water
1 bay leaf
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon dried dill
1 tablespoon dried parsley
1 tablespoon caraway seeds
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
juice of one lemon
1 tablespoon apple cider vinegar

1. Place a large stock pot on medium heat.
2. Add the turmeric and garam masala and lightly toast the spices for about a minute, stirring occasionally.
3. Toss in the red cabbage and garlic and let cook for about 7 minutes, stirring regularly. The moisture from the cabbage will start to self-steam itself.
4. Add the onions and carrots.
5. Add about 1 cup of water and saute the vegetables together for about 5 minutes.
6. Add the potatoes, garbanzo beans and the remaining water. Stir.
7. Add in the bay leaf, parsley, dill, pepper, paprika, caraway seeds, lemon juice and vinegar.
8. Let cook until all the vegetables are tender, about 20 minutes. Soup can continue to cook over low heat until ready to serve.

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