To make this soup vegan, use vegetable broth instead of chicken broth.
- Heat the olive oil in a stockpot over medium heat. When the oil is shimmering, add the onion and carrot noodles, the garlic, chile, cumin, turmeric, and ginger. Cook, stirring, until the onion is softened, about 7 minutes.
- Add the cabbage, tomatoes and their juices, and broth. Season with salt and black pepper and stir well. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20 to 25 minutes or until the cabbage is cooked through and softened. Serve hot.
Excerpted from “Inspiralize Everything,” copyright © 2016 by Ali Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.