Preparation:
1. Prepare the vegetables:
Heat the olive oil in a large pot, add the onion and garlic. Sauté for 2–3 minutes until soft and lightly golden.
2. Add vegetables:
Add the carrots, bell pepper, leek, and cabbage to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add broth:
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, until the vegetables are tender.
4. Season:
Add ginger, turmeric, salt, pepper, and lemon juice. Stir well and let simmer for another 5 minutes.
5. Done:
The soup is ready to serve. Serve hot.
Serving & Storage Tips:
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To serve: Garnish with fresh herbs (like parsley) or add a spoonful of plain yogurt for a milder flavor.
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To store: The soup tastes best fresh but can be kept in the fridge for up to 3 days. Reheat in the microwave or on the stove.
Variations:
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Vegetarian option: For a richer flavor, use mushroom broth instead of vegetable broth.
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More filling: Add cooked millet or quinoa to the soup for a heartier consistency.
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Spice it up: Swap turmeric with curry powder or paprika for a different flavor twist.
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