Mediterranean Vegan Cabbage Soup (Three Ways)

Name: Mediterranean Vegan Cabbage Soup (Three Ways)
Total time: 50 min
Ingredients: Extra virgin olive oil (I used Early Harvest Greek EVOO); 2 medium-sized onions (sliced into half moons (I used red and yellow onions)); 2 garlic cloves (minced); 2 large carrots (peeled and sliced into rounds); 2 russet potatoes (scrubbed clean and sliced into ¼ inch-thick rounds); 1 ½ lb green cabbage (about ½ head of cabbage, cored and chopped); Kosher salt; pepper; 1 tbsp organic ground cumin; 1 tsp sweet Spanish paprika; ½ tsp ground coriander; ¼ tsp ground turmeric; Bay leaf; 1 cup tomato sauce; 6 to 7 cups low-sodium vegetable broth; Zest plus juice of 1 lemon; ½ cup fresh dill; Pinch crushed red pepper (optional)

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Hearty, rustic, and satisfying vegan cabbage soup, prepared Mediterranean-style with loads of vegetables, tasty aromatics, and a few warm spices. A sp

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