Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 cup chopped onion
-
2 medium carrots, halved and sliced
-
4 cloves garlic, minced
-
1 tablespoon minced fresh ginger
-
½ teaspoon ground turmeric
-
½ teaspoon crushed red pepper
-
4 cups low-sodium vegetable or chicken broth
-
1 14-ounce can no-salt-added diced tomatoes or 2 cups chopped fresh tomatoes
-
¾ teaspoon salt
-
½ teaspoon ground pepper
-
5 cups coarsely chopped green cabbage
-
1 medium zucchini, diced
-
Chopped parsley for garnish
Directions
-
Heat oil in a large pot over medium heat. Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, turmeric and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes and their juices, salt and pepper; bring to a boil. Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Serve sprinkled with parsley, if desired.
