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You can watch the video in the post for visual instructions.First, dice the onion and celery, finely dice the carrots, chop the broccoli into small florets, mince the garlic, and shred the cabbage into ¼-inch (0.6 cm) shreds.
Heat the oil in a large soup pot or Dutch oven over medium heat. Once hot, add the onion, celery, carrots, and broccoli. Sauté for about 5 minutes, stirring occasionally.
Mix in garlic, thyme, cumin, smoked paprika, salt, black pepper, and red pepper flakes, and cook for a further minute.
Next, add the bay leaves, chopped tomatoes, tomato paste, vegetable broth, and lentils. Stir to combine, then cover the pot, and bring the soup to a boil.
Once boiling, reduce the heat to a gentle simmer. Add the cabbage (in batches, as it requires time to wilt), then cover and cook it for 20-25 minutes, stirring occasionally. The soup is ready when all the vegetables and lentils are tender.
Finally, stir in the lime juice and give it a final taste, adjusting the seasonings if preferred. Then, enjoy a bowl of this healthy cabbage soup immediately while warm!