Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (60g) leeks, white and light green parts only, sliced
  • 3 cloves (15g) garlic, minced
  • 4 cups (300g) green cabbage, roughly chopped
  • 2 medium (130g) carrots, sliced into rounds
  • 2 stalks (60g) celery, chopped
  • 1 medium (200g) zucchini, diced
  • 1 tsp (5g) fresh ginger, grated
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp (5g) sea salt
  • 1/2 tsp (3g) black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Sauté aromatics. Heat the olive oil over medium heat. Add the onion and leeks, stirring frequently until they become translucent and fragrant (about 5 minutes).
  2. Add zing. Stir in the garlic and grated ginger. Cook for just 60 seconds until the smell is pungent but not browned. Note: Burnt garlic ruins the clean taste of this soup.
  3. Build the base. Toss in the cabbage, carrots, celery, and zucchini. Stir well until the vegetables are coated in oil and glistening.
  4. Add liquid. Pour in the vegetable broth. Turn the heat up until the mixture reaches a gentle boil.
  5. The slow simmer. Reduce heat to low and cover the pot. Simmer for 20-25 minutes until the carrots are fork tender and the cabbage has collapsed.
  6. The blend. Remove the pot from the heat. Use your immersion blender to process the soup until completely smooth and silky.
  7. The final touch. Stir in the lemon juice, salt, and pepper.
  8. Taste check. Sip a small spoonful. If it feels flat, add another squeeze of lemon.