Ingredients
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
2 cups shredded cabbage
1 cup diced carrots
4 cups vegetable broth (low-sodium)
½ tsp turmeric powder
½ tsp black pepper (adjust to taste)
¼ tsp salt (optional, or as per preference)
½ tsp dried oregano or thyme (optional, for added flavour)
Instructions:
Heat olive oil in a pot over medium heat.
Add chopped onions and sauté for 2–3 minutes until soft.
Stir in minced garlic and cook for another minute.
Add shredded cabbage and diced carrots, sautéing for 5 minutes until slightly softened.
Pour in the vegetable broth and mix in turmeric, black pepper, and oregano/thyme.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until the vegetables are tender.