Ingredients
- 1 head of cabbage, chopped
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, chopped
- 1 bell pepper, diced
- 1 can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon black pepper
- Fresh parsley or dill, for garnish
Instructions
- In a large pot over medium heat, add a splash of olive oil and let it warm up.
- Toss in the chopped onions and sauté until they begin to soften, about 3-5 minutes.
- Add minced garlic and diced celery; cook for an additional minute until fragrant.
- Stir in shredded cabbage, followed by chopped carrots and bell peppers. Cook until the vegetables start to soften, roughly 5-7 minutes.
- Pour in vegetable broth and add diced tomatoes. Bring to a gentle simmer for about 20 minutes.
- Season with paprika, black pepper, and additional herbs if desired. Taste and adjust seasoning as necessary.
- For a smoother texture, use an immersion blender, or leave it chunky if preferred.
- Serve hot and garnish with fresh herbs.
Notes
For variations, consider adding sautéed mushrooms or swapping cabbage for kale. Add lemon juice for brightness when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian