Description
A rustic, plant-based soup infused with aromatic caraway seeds, hearty vegetables, and protein-rich lentils for a cozy, nutrient-dense meal.
Ingredients
1 tablespoon caraway seeds (whole)
1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
3 large carrots, sliced thin
2 cups chopped cabbage
3 medium potatoes, cubed
4 cups low-sodium vegetable broth
1 cup cooked lentils (brown or green)
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
Fresh dill or parsley for garnish
Instructions
1. In a large pot, warm the olive oil over medium heat. Add caraway seeds and toast for one minute until fragrant.
2. Stir in the onions and garlic; sauté until soft, about 5 minutes.
3. Add carrots, potatoes, and cabbage. Toss to coat with the oil and spices.
4. Pour in the vegetable broth and bring to a low boil.
5. Reduce heat and simmer for 35–40 minutes, until veggies are tender.
6. Add cooked lentils in the final 10 minutes along with salt, pepper, and smoked paprika if using.
7. Taste, adjust seasoning, and garnish with fresh herbs before serving.
Notes
For brighter flavor, add a splash of apple cider vinegar at the end.
Swap cabbage with kale or chard; lentils with white beans.
Make it heartier with barley or tempeh.
Soup tastes even better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: caraway seed soup, plant-based soup, lentil cabbage soup, comfort food, vegan dinner