Heat oil in a large skillet over medium-high heat. Add cabbage and cook, stirring frequently, for 4 minutes. Add onion and pepper and cook, stirring frequently, for 8 minutes, or until soft. Add garlic and rosemary and cook, stirring frequently, for 2 minutes.
Add tomatoes, broth, and lemon juice. Reduce heat, cover, and cook for 15 minutes, or until tomatoes and cabbage are soft. Transfer to a blender and process for 1 minute, or until smooth (you may have to do this in two batches). Return to the pot and heat through. Season to taste with salt and pepper.
You’ve Got Options
If you have jarred roasted red bell peppers or canned chipotle peppers, swap in ½ cup chopped for the fresh red bell pepper.
Fresh rosemary is rich and fragrant in this soup, but you can substitute 1 tablespoon dried.
Use 1 (28-ounce) can whole tomatoes with liquid in place of the chopped fresh tomatoes.
You can use store-bought or make your own vegetable broth, or you can substitute 1 cup tomato juice or tomato sauce in place of the vegetable broth for a tomato-intense soup.
Makes 8 Servings
¼ cup extra-virgin coconut oil
¼ head green or red cabbage, cored and cut into 1-inch cubes
1 medium onion, chopped
½ red bell pepper, chopped (see options)
4 cloves garlic, quartered
2 tablespoons chopped fresh rosemary (see options)
4 cups chopped tomatoes (about 4 large) (see options)
1 cup vegetable broth
2 tablespoons freshly squeezed lemon juice
Sea salt and pepper
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.