Cabbage and Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 small head of cabbage, shredded
• 1 can (400g/14oz) diced tomatoes
• 6 cups (1.5 liters) vegetable broth or water
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables:
   • Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant (about 2 minutes).
2. Add Carrots and Celery:
   • Stir in the carrots and celery. Cook for another 5 minutes until slightly softened.
3. Add Cabbage:
   • Add the shredded cabbage to the pot. Stir well to combine with the other vegetables.
4. Incorporate the Tomatoes and Broth:
   • Pour in the diced tomatoes and vegetable broth. Stir in the thyme, paprika, salt, and pepper. Bring the mixture to a boil.
5. Simmer the Soup:
   • Reduce the heat to low and let the soup simmer for 20–25 minutes, or until all the vegetables are tender.
6. Serve:
   • Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes:

• You can customize this soup by adding other vegetables like zucchini, green beans, or potatoes.
• For added protein, consider including cooked beans or lentils.
• This soup pairs well with a slice of crusty bread or a dollop of sour cream.

Let me know if you need any modifications to the recipe!