Directions
- 1Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and a pinch of salt. Sauté for 4-5 minutes, or until fragrant and translucent.
- 2Add the minced garlic, chopped celery, carrots, ginger, turmeric, cayenne pepper, and cinnamon. Season with salt and pepper and cook for 5 minutes until tender.
- 3Add the cabbage, tomatoes, beans, and water. Bring to a boil over high heat.
- 4Reduce heat and simmer for 10-15 minutes. Add the swiss chard, zucchini, and lemon juice during the last 2-3 minutes of simmering. Season with salt and pepper to taste.
Ingredients
- 1 tablespoon olive oil
- 1 small, chopped red onion
- 4 cloves, minced garlic
- 3 stalks, chopped celery stalks
- 3 medium, chopped carrots
- 1 heaping tablespoon fresh grated ginger
- 1 heaping tablespoon fresh grated turmeric
- 0.25 teaspoon cinnamon
- 0.125 teaspoon cayenne pepper
- 2 cups, thinly sliced cabbage
- 1 cup chopped tomatoes
- 1 15 oz can, drained and rinsed cannelleni beans
- 8 cups water
- 1 small bunch, stemmed and cut into thin ribbons swiss chard
- 2 chopped zucchinis
- 0.5 from 1/2 of a lemon lemon juice
- 0 salt
- 0 pepper
Equipment
large potknifecutting boardmicroplane grater
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup