Metabolism Revving Spicy Cabbage Soup!

The Best Cabbage Soup

(4 SERVINGS)

PREP TIME: 20 T0 25 MINUTES

COOK TIME: 25 TO 30 MINUTES

4 t extra-virgin olive oil

1 Large sweet onion, chopped 

3 Cloves garlic, minced

2-3 T Spice Mix - See below

1 Pound (450 g) green cabbage (¼ large head), cored and finely shredded (about 5 cups/ 1.25 L)

1 14-ounce can diced tomatoes, with juices

4 C low-sodium vegetable broth

½ C cooked red lentils

½ to 1 t fine sea salt

Freshly ground black pepper

Spice mix:

1 T sweet paprika

1 T garlic powder

1 T dried minced onion

2 ¼ t fine sea salt

1 ½ t freshly ground black pepper

1 ½ t dried oregano

¾ t ground turmeric

¾ t dried thyme

¾ t smoked paprika

Combine all the spices in a small jar. Screw on the lid and shake to combine. Store in a cabinet for up to 2 months.

In large stockpot, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until the onion is softened. Stir in 2 T of 10 Spice Mix and cook for a minute or so, until fragrant

Add the cabbage and diced tomatoes with their juices. Simmer over to medium to high heat for about 5 minutes

Add the broth, and red lentils. Stir. Cover and simmer over medium heat for 15 to 20 minutes, or until the lentils are tender.

Season with salt and pepper to taste. You can also add more Spice Mix if you’d like it a bit spicier.

This soup will keep in the fridge for up to a week, and it freezes well for 1 to 2 months