Ingredients
Method
Instructions
- Prepare the Vegetables: Wash and chop all vegetables. Remove the core from the cabbage and chop into bite-sized pieces. Peel and slice carrots, chop onions, celery, and bell peppers. Mince the garlic cloves.
- Sauté the Aromatics: In a large stockpot, sauté onions, celery, and bell peppers over medium heat for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the chopped cabbage, carrots, diced tomatoes, tomato paste, vegetable broth, and all spices to the pot. Stir well to combine all ingredients.
- Simmer to Perfection: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 45-60 minutes, or until all vegetables are tender. Stir occasionally to prevent sticking.
- Final Touches: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
Eat this soup as your main meal for 1-2 meals per day with lean proteins and healthy fats. Add cumin or smoked paprika for smoky flavor. Stores well in refrigerator for 5 days or freezer for 3 months.
