Description
There is no shortage of healthy, comforting goodness in this oil free, vegan Lebanese Cabbage Roll Soup with nourishing ingredients.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 2 Tablespoons minced garlic
- 2 ¾ cup low-sodium vegetable broth *
- 4 cups water
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- ¼ cup lemon juice (+/-) *
- 1 teaspoon tahini
- 1 Tablespoon white miso (optional) *
- ½ cup uncooked brown rice (or rice of choice) *
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
- 4 to 5 cups roughly chopped green cabbage *
Spice/Herb Ingredients:
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon dried parsley
- ¼ teaspoon dried mint (+/-) *
- ½ to 1 ½ teaspoons sea salt (+/-) *
- ¼ teaspoon black peppers (+/-)
- Pinch red pepper flakes
Optional Toppings:
- Toasted pine nuts
- Freshly chopped parsley
Instructions
- Place the Spice/Herb Ingredients (except for red pepper flakes) in a small bowl, mix well, set aside.
- In a large stock pot, add the diced onions; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for one minute.
- Add all remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring to a boil, then immediately lower to a simmer. Simmer uncovered for 30 minutes or longer (largely dependent upon the rice used) until the rice and cabbage are perfectly tender. Remove from the stove, add the red pepper flakes.
- Allow to sit for 8 minutes to allow the flavors to marry. Serve with toasted pine nuts and freshly chopped parsley.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5 (makes 9 cups)