Cabbage soup with cauliflower, chickpeas, and coconut milk🍲

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and thinly sliced

• 4 cloves garlic, minced

• 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon black pepper

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon smoked paprika

• 1/2 head green cabbage (about 2 pounds), cut into 3/4-inch pieces

• 8 cups vegetable broth

• 1 (15-ounce) can chickpeas, rinsed and drained

• 1 (14.5-ounce) can diced tomatoes

• 10 ounces cauliflower, cut into 1-inch florets

• 1 tablespoon Diamond Crystal kosher salt (use half as much table salt)

• 1 (13.5-ounce) can unsweetened full-fat coconut milk, shaken

• Chopped fresh cilantro and lime wedges, for serving

Recipe

1. Heat the oil in a large Dutch oven over medium-high heat. Cook the onion and carrots for 3 to 5 minutes until softened. Stir in the garlic, ginger, cumin, pepper, turmeric and smoked paprika for about 1 minute. Add the cabbage and cook, stirring, about 2 minutes until bright green

2. Add the broth, chickpeas, tomatoes, cauliflower and salt. Bring to a boil, then simmer, stirring occasionally, 25 to 30 minutes until the cabbage and cauliflower are tender

3. Stir in the coconut milk and simmer about 2 minutes until warmed through. Serve topped with cilantro and lime wedges