Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1.5 lb green cabbage, shredded
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter over medium heat in a large Dutch oven or heavy-bottomed pot.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the shredded cabbage and cubed potatoes, stirring well to coat the vegetables in the butter.
  5. Pour in the vegetable broth and add the thyme and bay leaf.
  6. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the potatoes and cabbage are completely soft.
  7. Remove the bay leaf. For a chunky-creamy style, mash a few potato chunks with a potato masher; for a velvety smooth style, use an immersion blender to puree the soup.
  8. Stir in the heavy cream and lemon juice. Heat through for 2 minutes on low, ensuring it does not reach a rolling boil.
  9. Stir in the fresh parsley just before serving.