Name: Mediterranean Vegan Cabbage Soup (Three Ways)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: serves up to 8
Ingredients: Extra virgin olive oil (I used Early Harvest Greek EVOO); 2 medium-sized onions, sliced into half moons (I used red and yellow onions); 2 garlic cloves, minced; 2 large carrots, peeled and sliced into rounds; 2 russet potatoes, scrubbed clean and sliced into 1/4 inch-thick rounds; 1 1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped; Kosher salt and pepper; 1 tbsp organic ground cumin; 1 tsp sweet Spanish paprika; 1/2 tsp ground coriander; 1/4 tsp ground turmeric; Bay leaf; 1 cup tomato sauce; 6 to 7 cups low-sodium vegetable broth; Zest plus juice of 1 lemon; 1/2 cup fresh dill; Pinch crushed red pepper (optional)