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Cabbage Soup with Harissa

My version of cabbage soup with low sodium vegetable broth
Course Soup
Cuisine American
Keyword Cabbage, Harissa, Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Cost 5

Equipment

  • Instant Pot

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)
  • 1/2 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)
  • 1/2 tablespoon good quality harissa paste , plus more if needed
  • Optional: Small spoonful of Za'atar

Instructions

  • Put 3 1/2 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 1/4 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.