Meals

Cabbage Soup With Cauliflower, Chickpeas, and Coconut Milk

Name: Cabbage Soup With Cauliflower, Chickpeas, and Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons (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 teaspoon ground cumin; 1 teaspoon 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 cups (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 tablespoon (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

6 servings

分量

10 minutes

調理時間

40 minutes

総時間

料理を始める

材料

2 tablespoons (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 teaspoon ground cumin

1 teaspoon 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 cups (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 tablespoon (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

手順

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.

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.

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.

栄養

サービングサイズ

カロリー

469 kcal

脂肪総量

29 g

飽和脂肪

15 g

不飽和脂肪

0 g

トランス脂肪

コレステロール

10 mg

ナトリウム

1274 mg

炭水化物総量

43 g

食物繊維

10 g

糖質総量

16 g

タンパク質