Cabbage Soup With Cauliflower, Chickpeas, and Coconut Milk

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

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

步骤

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.

营养

• 卡路里: 469 kcal
• 总脂肪: 29 g
• 饱和脂肪: 15 g
• 不饱和脂肪: 0 g
• 胆固醇: 10 mg
• 钠: 1274 mg
• 总碳水化合物: 43 g
• 膳食纤维: 10 g
• 总糖: 16 g
• 蛋白质: 16 g