Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium green cabbage, shredded or chopped
- 1 can (14.5 oz) diced tomatoes (or 2-3 fresh tomatoes, chopped)
- 4 cups vegetable broth (or water)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- Salt and pepper, to taste
- 1-2 tablespoons lemon juice (optional, for brightness)
- Fresh parsley (for garnish)
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the onion and sauté for about 5 minutes, until softened.
- Add the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the Cabbage and Tomatoes:
- Stir in the shredded or chopped cabbage and cook for about 3-4 minutes, allowing it to soften slightly.
- Add the diced tomatoes (with juice) to the pot, and stir to combine.
3. Add the Broth and Seasonings:
- Pour in the vegetable broth (or water) and bring to a simmer.
- Add the thyme, oregano, bay leaf, paprika (if using), and salt and pepper to taste.
- Let the soup simmer for about 25-30 minutes, or until the vegetables are tender and the flavors are well combined.
4. Adjust the Seasoning:
- Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or a little extra lemon juice for a bit of brightness.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot with a side of crusty bread or a light salad.
Tips:
- Add more veggies: Feel free to add other vegetables like potatoes, zucchini, or bell peppers for extra nutrition and flavor.
- For a thicker soup: Blend a portion of the soup in a blender or with an immersion blender to create a creamier texture, then stir it back into the pot.
- Protein Boost: To make the soup more filling, add some cooked beans (like white beans or chickpeas) or some lentils for extra protein.
- Storage: This soup keeps well in the fridge for 3-4 days and can be frozen for up to 3 months.
This Vegan Cabbage Soup is nutritious, comforting, and perfect for a light meal or as part of a detox plan. Enjoy it as a main course or a side dish!
