Hearty Veggie-Packed Cabbage Soup Recipe

Ingredients

• 1 small head of cabbage, shredded
• 2 carrots, peeled and chopped
• 1 medium zucchini, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup (0.12 liters) fresh parsley, chopped (optional)
• 1 tablespoon (15 milliliters) olive oil
• 1 (14.5 ounces / 411 grams) can diced tomatoes, with juice
• 4 cups (0.95 liters) vegetable broth

Instructions

1. 1

   Warm olive oil in a spacious pot over moderate temperature, introducing chopped onions, minced garlic, diced carrots, and sliced celery. Sauté for 5-7 minutes until vegetables become translucent and slightly softened.

2. 2

   Incorporate zucchini and finely shredded cabbage into the pot, continuing to cook while stirring periodically for an additional 5 minutes.

3. 3

   Pour in diced tomatoes with their natural juices, vegetable broth, and carefully sprinkle thyme, basil, oregano, salt, and ground black pepper. Elevate heat to generate a rolling boil.

4. 4

   Immediately reduce heat to a gentle simmer, allowing the soup to gently bubble for 25-30 minutes. Vegetables should become fork-tender and develop a rich, harmonious flavor profile.

5. 5

   Carefully taste the soup, adjusting seasonings to enhance overall depth and complexity.

6. 6

   Transition pot from heat source and delicately fold freshly chopped parsley throughout.