Cabbage Soup

This is one of my favorite soups for the first two days of the blue reboot.

(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

3-4 (or more) T Spice Mix

1 Pound (450 g) green cabbage (¼ large head), cored and finely shredded

1 14-ounce can diced tomatoes, with juices

4 C low-sodium vegetable broth

½ C cooked red lentils

Salt and Pepper to taste

Spices:

1 T sweet paprika

1 T garlic powder

1 T dried minced onion

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. Use it all in the recipe or 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-ish minutes, until the onion is softened. Stir in 2 T or more of 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. Add more spices if you like…..

This soup will keep in the fridge for up to a week, and freeze for up to two months.