This soup is one of our family favourites! The cabbage and sweet potatoes give the soup an extra dose of Vitamin C and the lentils pack a nice protein and fibre punch. A great soup to support your metabolism and get your diet back on track!
4 teaspoons extra-virgin olive oil
1 large sweet onion, chopped
3 cloves garlic, minced
2 tablespoons 9-Spice Mix, or more to taste (recipe below)
1 pound (1/4 large head) green cabbage, cored and finely shredded (about 5 cups)
14-oz (398mL) can diced tomatoes, with juices
4 cups low-sodium vegetable broth
1/2 cup uncooked red lentils
1 sweet potato, chopped into 1/2-inch (1 cm) cubes
1/2 tsp to 1 tsp fine sea salt
Freshly ground black pepper
1) In a large stockpot, heat the oil over medium heat. Add the onion and garlic and saute for 5-6 minutes, until the onion is softened. Stir in 2 tablespoons 9-Spice Mix and cook for a minute or so, until fragrant.
2) Add the cabbage and diced tomatoes with their juices. Simmer over medium to high heat for 5 minutes.
3) Add the broth, red lentils, and sweet potato. Stir. Cover and simmer over medium heat for 15 to 20 minutes, or until the lentils and sweet potato are tender.
4) Season with salt and pepper to taste, or add more 9-Spice Mix. The soup keeps in the fridge for a week, and freezes well for 1-2 months.
9-Spice Mix (makes approximately 2 tablespoons)
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried minced onion
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground turmeric
1/4 teaspoons dried thyme
1/4 teaspoon smoked paprika