Mediterranean Vegan Cabbage Soup -Three Ways

themediterraneandish.com

Tastymama

subheading: SCALE:

Extra virgin olive oil (I used Early Harvest Greek EVOO)

2 medium-sized onions, sliced into half moons (I used red and yellow onions)

2 garlic cloves, minced

2 large carrots, peeled and sliced into rounds

2 russet potatoes, scrubbed clean and sliced into ¼ inch-thick rounds

1 ½ lb green cabbage (about ½ head of cabbage), cored and chopped

Kosher salt and pepper

1 tbsp organic ground cumin

1 tsp sweet Spanish paprika

½ tsp ground coriander

¼ tsp ground turmeric

Bay leaf

1 cup tomato sauce

6 to 7 cups low-sodium vegetable broth

Zest plus juice of 1 lemon

½ cup fresh dill

Pinch crushed red pepper (optional)

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