2 large carrots, peeled and sliced into rounds
2 potatoes, scrubbed clean and sliced into 1/4-inch-thick rounds
1-1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped
2 medium-sized onions, sliced into half moons
2 garlic cloves, minced
1 bay leaf
1 tbsp ground cumin
1 tsp sweet Spanish paprika (I didn't have any, used a Cajun spice mix instead)
1/2 tsp ground coriander
1/4 tsp ground turmeric
Salt and pepper
1 cup tomato sauce
7 cups vegetable broth (I made a broth with beef bouillion packets instead)
Zest plus juice of 1 lemon
1/2 cup fresh dill
Extra virgin olive oil
Pinch crushed red pepper (optional)
Place carrots, potatoes, cabbage, onions and garlic in the bottom of a 6-quart crock pot.
Add bay leaf, spices, salt and pepper.
Top with tomato sauce and broth.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours.
(This wasn't enough in my slowcooker. I cooked it four hours on high, then another couple hours on low.) Occasionally stir to mix.
When soup is ready, add lemon zest and lemon juice. Stir in fresh dill. (I forgot to do this but the soup was fabulous anyway.)
Transfer hot soup to serving bowls and top with a generous drizzle of olive oil (Didn't do this either).
Add a pinch of crushed red pepper if you like. Enjoy with warm pita bread or your favorite crusty bread. (We had rye crisp with ours.)
|I licked mine right up!|