Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6-8 servings
Ingredients:
- 1 medium green cabbage, chopped (about 6 cups)
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (or chicken broth for added richness)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Juice of 1/2 lemon (optional, for a tangy kick)
Instructions:
Prep the Vegetables: Start by chopping your cabbage, onions, carrots, and celery. Mince the garlic.
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften. Add the minced garlic and sauté for another minute, until fragrant.
Add the Cabbage: Toss the chopped cabbage into the pot and stir for 2-3 minutes to allow the flavors to mix and the cabbage to start wilting.
Season: Sprinkle in the ground cumin, smoked paprika, thyme, salt, and pepper. Stir to coat the vegetables evenly with the spices.
Add Tomatoes & Broth: Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the bay leaf. Stir well and bring the mixture to a boil.
Simmer: Once it’s boiling, reduce the heat to low. Cover the pot and let the soup simmer for 1 hour. Stir occasionally to ensure all the flavors blend.
Taste & Adjust: After 1 hour, remove the bay leaf. Taste the soup and adjust seasoning if needed. For a bright, fresh flavor, squeeze in the juice of half a lemon at the end (optional).
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread or enjoy on its own for a light, healthy meal!
