Lemon Harissa Cabbage Soup
 
Prep time
Cook time
Total time
 
Try this cabbage soup that is anything but boring! The tang of lemon and the peppery harissa sauce create a delicious flavor. Make it as spicy or as mild as you prefer.
Author:
Recipe type: Soup
Cuisine: Moroccan
Serves: 5-6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the paprika, coriander, dill, red pepper flakes, and harissa, and cook another 2 mins.
  4. 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.
  5. Add the lemon juice and pepper, then taste before adding salt to your liking.
  6. Serve topped with avocado (or yogurt) and fresh parsley.
Notes
This is a recipe that tastes better the next day, as the flavors deepen over time. Keep in the fridge up to 5 days.

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.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2023/02/07/lemon-harissa-cabbage-soup/