As I’ve aged, I’ve decided that I find bland food offensive. I compulsively purchase exotic spice blends and add them to everything, am unsatisfied with restaurants that lean on salt as their key seasoning, and I find myself enamored by new brands of hot sauce. As a result, the food that I cook at home contains layers of flavors and a little heat — hence my newest recipe, Lemon Harissa Cabbage Soup.
Harissa is a Moroccan seasoning blend that can come as a mix of dried spices, a paste, or a sauce, which is what I used in this cabbage soup. It is typically made of a mix of red pepper, chili pepper, garlic, and other spices, and can be hot or mild. In this soup, I used Mina harissa sauce in mild, then added heat to my taste.
The warmth of the harissa is complemented by the tart acidity of lemon juice in this cabbage soup. Lemon juice is also a great addition because it tricks the taste buds into thinking there is more salt than there actually is, which is better for our health!
With any soup that contains spice and no added fat, I love to top the bowl with fresh avocado. The fat allows our bodies to absorb the fat-soluble vitamins (A, D, E, K) while adding a creaminess to the fiber-heavy soup. It also tames the heat if you’re serving this soup to someone who doesn’t like how spicy you’ve made it. You could also add a dollop of vegan yogurt or sour cream.
- ½ yellow onion, chopped
- 2 medium carrots, chopped
- ½ red bell pepper, chopped
- 4 garlic cloves, minced
- 4 cups chopped green cabbage
- 1 tsp. paprika
- ½ tsp. ground coriander
- ½ tsp. dried dill
- Fat pinch red pepper flakes
- ¼ cup harissa sauce (I used Mina brand)
- 1 15.5-oz can chickpeas, drained
- 1 14.5-oz can diced tomatoes, NOT drained
- 3+ cups veggie broth
- Juice of 1 lemon
- Salt & pepper to taste
- Toppings: fresh avocado, fresh parsley, nondairy yogurt
- In a large soup pot over medium heat, sauté the onion, carrots, bell pepper, and garlic in about ½ inch of water for roughly 7 mins.
- Stir in the cabbage and cook 2-3 more mins, until the cabbage begins to wilt. If the pot starts to get dry, add another splash of water.
- Add the paprika, coriander, dill, red pepper flakes, and harissa, and cook another 2 mins.
- Now stir in the chickpeas, tomatoes, and broth, adding more water if you want more liquid. Bring to a boil, then simmer 20-30 mins. You want the cabbage to be translucent and soft, not crunchy.
- Add the lemon juice and pepper, then taste before adding salt to your liking.
- Serve topped with avocado (or yogurt) and fresh parsley.
As there are many different types/forms of harissa, feel free to try this recipe using others! Just start with small amounts, taste, and add more as needed.
This lemon harissa cabbage soup is a great one to make at the beginning of the week and reheat for lunch the next few days. I actually think it tastes better left over! It’s also versatile — throw in that zucchini you’re worried will go bad, or add mushrooms for bonus nutrients. The flavor profile of this soup is so bright and warm, you’ll want to repeat this combination over and over!
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Also try my Mushroom & Black Rice Soup!
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