Last Update: September 22, 2023
This recipe is part of the Healthy Reset Meal Plan, our 5-day program of throw-‘em-together lunches or dinners designed to help you cook and eat healthy while minimizing waste.
Yield: 2 servings
Active Time: 15 minutes
Total Time: 20 minutes
½ head cabbage*
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil
1 cup roast zucchini*
1 ½ cups squash and onion mixture*
1 16.9-ounce carton Thrive Market Organic Beef Bone Broth with Ginger Turmeric (or Bonafide Provisions Organic Vegetable Broth)
1 10-ounce bag Thrive Market Organic Garbanzo Beans, drained
1 lime, quartered
3 tablespoons Greek yogurt (or plain yogurt of choice)
3 tablespoons cilantro and/or mint leaves, chopped
½ avocado, sliced
*from Sunday prep day
Roughly chop the cabbage into 1- to 2-inch pieces. Set aside.
In a large low, wide pot, heat avocado oil over medium-high heat. Add the cabbage with a couple tablespoons of water and let it char, stirring every 10 seconds, until slightly wilted and charred on edges.
Add 1 ½ cups of water to the pot and turn heat down to medium-low. Place a lid on the pot and let it simmer for roughly 8 minutes, or until cabbage is soft and wilted. Add up to ½ cup more water if the pot gets too dry.
While the cabbage is wilting, add the zucchini and squash mixture into a blender or food processor along with 1 cup of broth. Blend for a couple seconds (or longer for a smoother soup).
Once the cabbage is soft and cooked through, add the blended vegetables, the rest of the broth, and the chickpeas. Stir until fully combined.
Turn heat to medium and heat till warmed through, stirring periodically.
Once warmed, turn the heat off and add the juice of ¼ lime (the acidity will brighten it up a touch). Add salt and pepper to taste.
Divide between two soup bowls. Top each with a spoonful of Greek yogurt, the chopped herbs, sliced avocado, and a lime wedge.
If you like, serve with your favorite crusty bread.
Recipe credit: Aubrey Devin
Photo credit: Elisha Knight
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