It's that time of year. After months of eating out of our garden, or eating our stored garden vegetables, we're finally reduced to buying vegetables! Cabbage is an inexpensive winter vegetable that doesn't have to be shipped from Peru. It is a winter source of vitamins C and A, needed to fight respiratory infections. It also contains cancer preventative glucosinolates and has cholesterol-lowering benefits as well. The tomato, garlic and herbs help make this recipe acceptable for Vata. My resident Vata loves it!
Adapted from: http://blog.fatfreevegan.com/2011/04/cabbage-chickpea-soup-basil.html
- 4 garlic cloves, minced or pressed
- 2 carrots, sliced
- 1/2 head cabbage, shredded
- 1-2 Tbsp olive oil
- 6 cups vegetable broth
- 1 14.5-ounce can organic diced tomatoes
- 1 16-ounce can chickpeas, rinsed and drained (or 2 cups cooked chickpeas)
- 2 teaspoons dried oregano
- 1 teaspoon dried dill
- generous grating black pepper
- 1/3 cup fresh basil, chopped
Bring the vegetable broth to a boil in your soup pot. Meanwhile, heat the olive oil in a wok until it is hot but not smoking. Toss in the minced garlic and fry for a couple of minutes. Now add the carrots and cabbage and stir fry until glistening. Add this to the broth in the soup pot. Add all the other ingredients except the pepper and basil. Cover and cook for about 30 minutes, until the veggies are soft. Add the black pepper and basil and cook a couple more minutes before serving. Enjoy!