Description
A cozy and nourishing vegetable soup featuring tender cabbage, hearty vegetables, and a flavorful herb-infused broth. Perfect for chilly days, meal prep, or a light but satisfying dinner.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, diced
- Garlic cloves: 3, minced
- Carrots: 3 medium, sliced
- Celery stalks: 2, chopped
- Green cabbage: 4 cups, chopped
- Zucchini: 1 medium, diced
- Diced tomatoes: 1 can (14.5 ounces)
- Vegetable broth: 6 cups
- Bay leaf: 1
- Dried thyme: 1 teaspoon
- Salt: 1½ teaspoons
- Black pepper: ½ teaspoon
- Fresh parsley: ¼ cup, chopped
- Lemon juice: 1 tablespoon
Instructions
- Preheat Your Equipment: Heat olive oil in a large soup pot over medium heat.
- Combine Ingredients: Add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
- Prepare Your Cooking Vessel: Add the chopped cabbage and zucchini to the pot, stirring well.
- Assemble the Dish: Pour in diced tomatoes (with juice) and vegetable broth. Add thyme, bay leaf, salt, and pepper.
- Cook to Perfection: Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until vegetables are tender.
- Finishing Touches: Remove the bay leaf. Stir in lemon juice and fresh parsley.
- Serve and Enjoy: Ladle into bowls, garnish with extra herbs, and enjoy the warmth.
Notes
- Add cooked lentils or beans for a protein boost.
- Use a parmesan rind during simmering for umami (if not vegan).
- Stir in spinach at the end for extra greens.
- Cool fully before freezing for longer storage.