Cabbage Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 2 large leeks (halved and cut into half moons)
• 2 medium carrots (chopped)
• 2 stalks celery
• 3 cloves garlic (minced)
• 4 cups chopped cabbage (about 1/2 small head)
• 15 ounces fire roasted diced tomatoes
• 6 cups vegetable stock (add 1-2 more cups as desired)
• 1 large sprig thyme (or 1 teaspoon dried thyme; sub with your favorite herbs)
• 1/2 lemon (juiced)
• salt and pepper, to taste
• freshly chopped parsley (for garnish (optional))

Instructions

1. 1

   Cook aromatics: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, carrots and celery and cook for 5-6 minutes until softened. Add the garlic and cook for 30 seconds more.

2. 2

   Cook soup: Add the cabbage, tomatoes, vegetable stock and thyme to the pot and stir well. Bring to a boil, then the reduce the heat to medium low and simmer for 15 minutes or until the vegetables are tender.

3. 3

   Add lemon: Remove from heat and remove the thyme sprig. Stir in the lemon juice and season with salt and pepper to taste. Garnish with freshly chopped parsley or additional thyme leaves as desired. Enjoy!