Lately, my husband and I have been on a cabbage kick I don’t know why. Whether we are eating that in salads or shredded with some shredded tofu or even now in this cabbage soup, we just love it every which way that we’ve had it, and since the weather has been crazy here , hot and cold and back-and-forth and noe cold again. This soup is the perfect thing for a cold day. It just will warm you up and make you feel good and Have a great day 🌱Spicy Chickpea Cabbage Soup🌱 INGREDIENTS 2 tablespoons vegan butter 5 cloves garlic minced 1 teaspoon turmeric 2 tablespoons nutritional yeast 1 tablespoon (or more) crushed red pepper flakes 2 celery stalks chopped 2 carrots peeled & chopped 1/2 large yellow onion 1/2 head of green cabbage chopped 1 box chickpeas, drained & rinsed 6-8 cups of water Fresh cilantro Lemon zest and juice Olive oil Salt & pepper to taste Wash , peel and chop all veggies Heat a large pot over medium heat Add the butter and let it melt Add the turmeric, nutritional yeast and pepper flakes. Stir to combine Add the garlic and sauce fit about a minute or two. Add the carrots, celery and onion. Stir to combine and cook for about 5-7 minutes until the veggies start to soften. Add the cabbage and chickpeas and stir Add the water , press the cabbage down into the water. It will start to wilt and go under the water completely as it cooks Turn the flame to high, Bring to a boil, Lower the flame , cover and simmer for 15 -20 minutes. Add the cilantro and turn off the heat. Taste and add salt to taste To plate , spoon the soup into bowls , top with lemon zest, lemon juice, olive oil and fresh pepper
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