Ingredients:

  • 1 medium onion, chopped (about 150g)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 1 medium carrot, diced (about 100g)
  • 2 medium celery stalks, diced (about 150g)
  • 1 small head of green cabbage, chopped (about 800g)
  • 4 cups vegetable or chicken broth (960ml)
  • 1 can (14 oz) diced tomatoes, with juice (400g)
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for another minute until fragrant.
  2. Add diced carrots and celery to the pot; cook for 5 minutes, stirring occasionally.
  3. Toss in the chopped cabbage and stir until it begins to soften (about 5 minutes).
  4. Pour in the broth and add the diced tomatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a rolling boil.
  5. Reduce heat to low, cover the pot, and allow to simmer for about 20 minutes, or until all vegetables are tender.
  6. Taste the soup and adjust seasoning as necessary.
  7. Ladle the soup into bowls and garnish with fresh parsley if desired.