Cabbage Soup with Harissa
My version of cabbage soup with low sodium vegetable broth
Servings 4
Cost 5
Equipment
Ingredients
- 3 cups coarsely chopped cabbage (200 grams)
- 1 can no salt added diced tomatoes, undrained (14 oz can)
- 1 cup chopped onions (130 grams)
- 1 cup chopped carrots (coins) (150 grams)
- ½ cup chopped celery (60 grams)
- 4 cloves garlic, chopped (heaping tablespoon)
- 3-4 cups reduced sodium vegetable broth or use chicken bone broth for protein
- 1 tablespoon lemon juice
- 2 tablespoons vinegar
- 2 teaspoons dried sage
- Salt to taste
- 1 tablespoon tomato paste
- 1 tablespoon honey (started with 1 teaspoon)
- ½ tablespoon good quality harissa paste , plus more if needed
- Optional: Small spoonful of Za'atar
Instructions
- Put 3 ½ cups of the broth along with all of the other ingredients (except the Za'atar) in the Instant Pot. For the honey, use only 1 teaspoon, but keep the rest close by. Close and set the sealing vent to the center position.
- Set the time for 15 minutes (manual, 15, manual). Allow to come to pressure and cook.
- When time is up, let stand for 10 minutes or longer before releasing.
- Throw a towel over the Instant Pot and release the sealing vent. Allow steam to escape. Uncover pot and taste test. Add salt, starting with ¼ teaspoon, and more honey (and harissa) to taste.
- Sprinkle individual servings with Za'atar for even more flavor.
- If you need to you can add a little more broth, otherwise, save the remaining broth and use it to dilute any leftover soup. It's good on Day 2, but the vegetables absorb the liquid.