Ingredients:

  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (2g) ground turmeric
  • 4 cups (550g) green cabbage, shredded
  • 3 medium (180g) carrots, sliced into rounds
  • 3 stalks (120g) celery, chopped
  • 1 medium (150g) zucchini, diced
  • 8 cups (1.9L) low-sodium vegetable broth
  • 2 cups (60g) fresh baby spinach or kale, chopped
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, garlic, and ginger. Stir frequently for 4–5 minutes until the onions are translucent and the ginger smells pungent and warm. Stir in the turmeric during the last 30 seconds to bloom the spice in the oil.
  2. Add the shredded cabbage, carrots, and celery. Sauté for about 6–8 minutes until the cabbage wilts slightly and the carrots develop a bright, glossy edge.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 15–20 minutes until the carrots are tender.
  4. Stir in the diced zucchini and spinach or kale. Cook for 2–3 minutes until the greens have wilted. Remove from heat and stir in the fresh lemon juice, salt, and pepper.