comforting cabbage soup with ginger

• 2 tablespoons extra-virgin olive oil

• 1 cup chopped onion

• 2 medium carrots, halved and sliced

• 4 cloves garlic, minced

• 1 tablespoon minced fresh ginger

• ½ teaspoon ground turmeric

• ½ teaspoon crushed red pepper

• 4 cups low-sodium vegetable or chicken broth

• 1 14-ounce can no-salt-added diced tomatoes or 2 cups chopped fresh tomatoes

• ¾ teaspoon salt

• ½ teaspoon ground pepper

• 5 cups coarsely chopped green cabbage

• 1 medium zucchini, diced

• Chopped parsley for garnish

Heat oil in a large pot over medium heat. Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, turmeric and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes and their juices, salt and pepper; bring to a boil. Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Serve sprinkled with parsley, if desired.